Scotch Lamb Kleftiko

Nutrition

Energy 906 kcal
Fat 35g
Sat Fat 12g
Fibre 13g
Protein 69g

Ingredients

Cooking Method

1
Place the lamb in a shallow dish and add the olive oil, lemon zest and juice, oregano, cinnamon, 3 crushed garlic cloves, sea salt flakes and black pepper. Massage the meat so it is well coated in the marinade then cover with cling film and leave for 2-3 hours in the fridge, or ideally, overnight.
2
Remove the lamb from the fridge 30 minutes before you are ready to cook so it comes to room temperature.
3
Line a roasting tray with two large pieces of greaseproof paper big enough to fold over the top of the joint on both sides. Alternatively, use a large lidded casserole dish.
4
Preheat the oven to 140°C fan/160°C. Use the onion and potato wedges to line the base of your dish or roasting tray and sit your lamb on top. Add the tomatoes, bay leaves, and the remaining 3 whole pierced garlic cloves. Pour the hot chicken stock around the joint.
5
If using the casserole dish, cover the joint with a piece of greaseproof paper, tuck it in at the sides and cover with a lid. If using a roasting tray, fold the overhanging pieces of greaseproof paper over the joint so it is well covered and cover the tray with foil so it is well sealed. Bake for 4-6 hours until the meat is falling apart.
6
Once the meat is completely tender, turn the oven up to 200°C fan/220°C and roast, uncovered, for 15 minutes near the top of the oven so the meat becomes slightly crispy. Lift the joint out to rest on a board covered in foil and return the tray with the vegetables back to the oven for 15 minutes so the potatoes start to brown slightly.
7
Shred the meat and serve with the vegetables, juices from the tray, a sprinkling of parsley and pomegranates and some flatbreads on the side.

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