My favourite recipe from last year’s travels was Lamb Kleftiko. I sampled this in Crete whilst on my island hopping adventure. Since it’s Easter weekend, and lamb is a traditional dish in Wales, I thought I’d share with you a recipe. I’m swapping traditional roast lamb for lamb slow-cooked with garlic, tomatoes, peppers, potatoes and herbs.
This recipe is adapted from ‘Rick Stein: From Venice to Istanbul’.
- 1.5 kg potatoes, peeled and cut into wedges
- 1 large red pepper, cut into strips
- 3 large tomatoes, cut into thick slices
- 1.5 tsp salt
- 12 turns of a Peppermill
- 1 leg of lamb (approximately 2.5kg)
- Juice of 1 lemon
- 60ml olive oil
- 1 garlic bulb, cut in half horizontally
- 1 tbsp dreid oregano
- 200ml water
- 100g Feta cheese, roughly crumbled
- Heat the oven to 190*C/gas 5.
- Place the potatoes, red pepper and tomatoes in a large tin or oven dish and season with the salt and pepper.
- Put the leg of lamb on top and pour over the lemon juice and olive oil.
- Add the garlic and sprinkle all over with oregano.
- Pour the water into the tin and cover with foil, sealing the edges well to retain the moisture as it cooks.
- Cook in the oven for 2 1/2 – 2 3/4 hours until the meat is falling off the bone (add a little more water half way through, if necessary, to keep the vegetables moist.
- Remove the foil and add the Feta, then return to the oven for 10 minutes more.
- Serve the meat in chunks with the vegetables and juices.
Enjoy the leftovers the next day in pitta bread with salad.