Lamb Kleftiko

Ingredients

• 1.5 kg 1.5 kg lamb leg or shoulder, boneless
• 3 3 onions, roughly chopped
• 4 4 garlic cloves, minced
• 1 kg 1 kg potatoes, roughly chopped
• 500g 500g carrots, cut into thick slices
• 1 Dose (400g) 1 can (400g) chopped tomatoes
• 200 ml 200 ml red wine
• 100 ml 100 ml extra virgin olive oil
• 2EL 2 tbsp dried oregano
• 1EL 1 tbsp dried thyme
• 1 Bund 1 bunch fresh parsley, chopped
• Salz Salt
• Schwarzer Pfeffer Black pepper
• 1 1 bay leaf

Instructions

1. Preheat oven to 160°C (320°F) fan/conventional.
2. Wash and pat dry the lamb pieces, cut into large chunks. Season with salt, pepper, oregano, and thyme.
3. In a large bowl, toss the potatoes and carrots with a little olive oil, salt, and pepper.
4. Line a large ovenproof dish with parchment paper and spread the vegetables in it. Place the seasoned lamb on top.
5. Scatter the chopped onions, garlic, and parsley over the meat. Add the chopped tomatoes and red wine.
6. Add the bay leaf and drizzle with olive oil. Cover the dish tightly with aluminum foil, ensuring a good seal.
7. Bake in the preheated oven for 3 hours.

Nutrition