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Lamb Kleftiko
Lamb Kleftiko
Method
  • In a food processor, add the garlic, 50 g butter, lemon zest, oregano, cinnamon and rosemary. Beat until the mixture becomes a paste. You can also use a mortar and pestle to do this.
  • Season with salt and pepper and massage the aromatic paste all over the lamb.
  • Transfer lamb to a bowl and cover with lid, sealing well.
  • Refrigerate overnight or for at least 3-4 hours.
  • The following day, tear off 2 large pieces of aluminum foil and 2 large pieces of parchment paper that are 1 meter long, each.
  • Remove the lamb from the refrigerator one hour before you are ready to cook so that it can come to room temperature.
  • Preheat oven to 150* C (300* F) Fan.
  • Place the parchment paper over the aluminum foil in a crisscross manner.
  • Season the baby potatoes generously with salt and pepper. Place over the parchment.
  • Add the lamb over the potatoes. Cut the remaining butter into small cubes and scatter over the lamb and potatoes.
  • Wrap in the parchment and aluminum and transfer to a baking pan.
  • Roast for 4 hours.
  • When 4 hours have passed, turn oven temperature up to 200* C (390* F) Fan, and roast for another ½ hour, until the lamb is golden brown.
  • When ready, remove from oven, cover and set it aside and let it rest for 30 minutes before serving.
  • Serve with your choice of salad.
  • If you want the potatoes to become more golden, you can roast them for 30 minutes, while the meat is resting.
  • You can also add any vegetables you like along with the potatoes. A great combination is bell peppers along with cheese like gruyere!
  • I actually prefer the simple version since it is absolutely delicious as it is!  
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