Lamb Kleftiko with lemon roast potatoes

Lamb Kleftiko with lemon roast potatoes

Try a little Greek flavour for your roast and using this great-value cut means it won't cost as much as usual either

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 2 hrs

Method

  1. Heat the oven to 180C/fan 160C/gas 4. Put the first 9 ingredients in a small casserole with a lid. Toss everything then season well. Put a double sheet of foil between the pot and lid then put the lid on and scrunch the foil around the pot to make an airtight seal. Cook for 11/2 hours.
  2. Meanwhile cook the potatoes in boiling salty water until just tender then drain well.
  3. After 11/2 hours turn up the heat to 200C/fan 180C/gas 6 and take off the lid and foil. Put a shallow roasting tin in the oven with 2 tbsp oil for 5 minutes to heat up. Add the potatoes and toss in the hot oil. Keep cooking the lamb and potatoes for another 30 minutes until the potatoes are golden and crisp (take out the lamb after 30 minutes and keep cooking the potatoes if needed). To finish, sprinkle the lamb with the feta and a little more oregano. Toss the crispy potatoes with the lemon zest and sea salt and serve with the lamb.
Try

Cheap cuts

Lamb neck is an unusual cut that can be either slow-cooked to melting tenderness or griddled and served slightly pink.

PER SERVING

978 kcalories, protein 50.1g, carbohydrate 77.6g, fat 54 g, saturated fat 24.2g, fibre 8.9g, salt 3.14 g

Recipe from olive magazine, May 2011.

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Latest comments and suggestions

  • Binder photo lostkat

    25 April 2011

    lostkat rated and commented on this recipe

    5 stars

    Made this tonight for tea. So simple and absolutely delicious. Thank you good food!

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  • Binder photo Myla

    10 May 2011

    Myla commented on this recipe

    Was initially disappointed because it was so soup like, but actually it tastes great and is a lovely summery lamb dish! Be generous with the feta, it's really a key ingredient!

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  • Binder photo Cat

    31 May 2011

    Cat rated and commented on this recipe

    5 stars

    Delicious! I used half a cinnamon stick instead of ground cinnamon, and dried oregano instead of fresh as my oregano plants aren't big enough to eat yet, and served with boiled potatoes instead of the roasted ones simply because that's what I fancied. The stew smelt wonderful while it was cooking and tasted even better - I could get to like lamb yet!

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  • Binder photo Ruth

    11 June 2011

    Ruth rated and commented on this recipe

    1 stars

    It's a lovely dish - but it's not Kleftiko in the Greek sense. Far too many ingredients - and feta???!!! That's not authentic in the slightest It's a lamb recipe involving greek flavours - but proper Kleftiko is a lot simpler - and if I'm honest, tastes better!

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  • Binder photo Beclam

    11 June 2011

    Beclam rated and commented on this recipe

    5 stars

    Cooked this today, lovely flavours and the meat was lovely and tender. Will definately do again

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  • Binder photo Sam

    27 June 2011

    Sam rated and commented on this recipe

    4 stars

    Delicious flavour. The lamb was lovely and tender but the sauce was a bit runny for me. Saying that, it did make it a nice light dish and not too heavy as some stew type dishes can be. Would definitely make again as it tasted great but would maybe use bit less stock or thicken it before serving.

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  • Binder photo Pewtersfood

    04 July 2011

    Pewtersfood rated and commented on this recipe

    3 stars

    It was something different.I only had a cinnamon stick too.I believe it would have been nicer with ground.Popped in some courgettes because greenery was required.Held back on the feta because i know it can be salty - still too much for my taste - I am not a cheese fan.It was OK & I may try again though.

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  • Binder photo Lusia

    22 July 2011

    Lusia commented on this recipe

    Have just got back from Zakynthos and tried the recipe and it was delicious. For info, it was served in a few restaurants with Feta Cheese added.

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  • Binder photo pshopper

    25 August 2011

    pshopper commented on this recipe

    Really tasty dish. I took note of the comments re. the amount of liquid, so took out a couple of soup ladles worth of liquid when I removed the foil. I didn't have any carrots but it was fine without them. The lemon roast potatoes were yummy as well.

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  • Binder photo Purdey

    24 October 2011

    Purdey rated and commented on this recipe

    4 stars

    Certainly not what I understand kleftiko to be. We didn't find it too soupy, but I did leave it in the oven for a bit longer than the recipe advises! The tastes were very'Greek': I used ground cinnamon but had to use dried oregano. Hubby loved it too - it made a change from the Irish stew I usually make with lamb fillet!

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  • Binder photo Neil J Garrard

    20 November 2011

    Neil J Garrard commented on this recipe

    Must agree with Ruth, nice dish though.

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  • Binder photo joanyc

    24 November 2011

    joanyc rated and commented on this recipe

    4 stars

    I always add courgettes cut into large chunks to this. It is also good to use lamb shanks as the bone makes the dish extra special.

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  • Binder photo Louisemac

    03 December 2011

    Louisemac rated this recipe

    5 stars

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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 2 hrs

Ingredients

  • 1 small onion , halved and sliced
  • 2 carrots , diced
  • 1 lemon , juiced
  • 350g lamb neck fillets, cut into small chunks
  • ½ tsp ground cinnamon
  • ½ small bunch oregano , plus a little to finish
  • 2 garlic cloves , bashed
  • 4 tomatoes , roughly chopped
  • 200ml chicken stock
  • 100g feta cheese , crumbled

FOR THE LEMON ROAST POTATOES

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PER SERVING

978 kcalories, protein 50.1g, carbohydrate 77.6g, fat 54 g, saturated fat 24.2g, fibre 8.9g, salt 3.14 g

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