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Kleftiko
Serves 4 Starters and mains
Ingredients
- 1.5kg shoulder of lamb
- 125ml red wine
- 6 bay leaves
- 2 tbsp dried oregano
- 1 medium onion, cut into wedges
- 3 large tomatoes, sliced, plus extra to serve
To serve
- lemon wedges
- cucumber slices
- long grain rice
- salad leaves
Method
Preheat the oven to 220°C/425°F/ Gas 7. Cut the lamb, still on the bone, into four pieces. Season with salt and pepper before dryroasting in a 100mm deep baking tray for 20 minutes, turning once. Add the red wine, bay leaves and oregano. Then add wedges of onion and tomato slices. Cover the meat with water up to 3cm from the top of the tray. reduce the oven temperature to 180°C/350°F/Gas 4. Cover tightly with tin foil and leave to cook for approximately 3½ hours. remove the tray from the oven and garnish the individual pieces on the plate with lemon wedges, cucumber slices and tomato. Serve with long grain rice and a simple side salad.
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