Lamb kleftiko

Lamb kleftiko might be just the main course you are searching for. This recipe serves 6 and costs $6.15 per serving. Watching your figure? This gluten free and primal recipe has 581 calories, 51g of protein, and 24g of fat per serving. It is brought to you by BBC Good Food. 475 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 5 hours and 30 minutes. A mixture of olive oil cooking spray, rosemary, cherry tomato, and a handful of other ingredients are all it takes to make this recipe so yummy. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is outstanding. Similar recipes are Kleftiko, Solomo Kleftiko, and Roast Lamb with Lamb Sausage Crust and Fresh Grape Pan Sauce.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 320 minutes

 

Ingredients:

100g baby spinach

5 bay leaf

175g cherry tomato, halved

½ cucumber, halved lengthways, deseeded and sliced

6 garlic clove

250g Greek yogurt

½ tsp ground cinnamon

juice ½ lemon Lemon le-mon Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

zest 1 lemon and juice of 2 Lemon le-mon Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

75g black kalamata olive, stoned and quartered

2kg leg of lamb

handful mint, shredded Mint mi-nt There are several types of mint, each with its own subtle difference in flavour and appearance.…

1½ tbsp extra-virgin olive oil

1 tbsp olive oil Olive oil ol-iv oyl Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

3 tbsp olive oil Olive oil ol-iv oyl Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

3 tbsp roughly chopped oregano Oregano or-ee-gar-no Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

small bunch parsley, roughly chopped Parsley par-slee One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

½ red onion, finely sliced

1½ tsp red wine vinegar

1kg Desiree potato, halved or quartered Potato po-tate-oh The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

1 tbsp roughly chopped rosemary Rosemary rose-mar-ee Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

Equipment:

mortar and pestle

knife

oven

aluminum foil

Cooking instruction summary:

Crush together the garlic cloves and 1 tsp salt using a pestle and mortar. Add the herbs, lemon zest, cinnamon, some black pepper, crush a little more, then stir through 2 tbsp of the olive oil. Using a sharp knife, create lots of holes all over the lamb, and rub in the paste, pushing it deep into the holes. Transfer the lamb to a large food bag, pour in the lemon juice and marinate overnight.The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 160C/140C fan/gas 3. Lay 2 long pieces of baking parchment on top of 2 long pieces of foil one widthways, the other lengthways to form a cross. Pop the potatoes in the centre of the parchment and toss with the remaining oil and some seasoning. Bring up the sides of the foil, then pour the marinade from the lamb over the potatoes and throw in the bay leaves. Set the lamb on top of the potatoes and scrunch the foil together tightly to completely enclose the lamb. Lift into a roasting tin and roast in the oven for 4 hrs until very tender.Remove tin from the oven and increase the temperature to 220C/200C fan/gas 7. Unwrap the parcel and scrunch the foil and parchment under the rim of the tin, baste the lamb with the juices and return to the oven for a further 20 mins until browned. Remove the lamb from the tin, wrap in foil and rest. Turn the potatoes over and return to the oven for 30 mins, then season with salt.While the potatoes are cooking, stir together all the ingredients for the yogurt. Combine the red wine vinegar, oil and some seasoning to make a dressing for the salad. Toss together the remaining salad ingredients, adding the dressing when youre ready to eat. Serve the lamb with the potatoes and meaty juices, with the salad and yogurt on the side.

 

Step by step:


1. Crush together the garlic cloves and 1 tsp salt using a pestle and mortar.

2. Add the herbs, lemon zest, cinnamon, some black pepper, crush a little more, then stir through 2 tbsp of the olive oil. Using a sharp knife, create lots of holes all over the lamb, and rub in the paste, pushing it deep into the holes.

3. Transfer the lamb to a large food bag, pour in the lemon juice and marinate overnight.The next day, take the lamb out of the fridge 1 hr before you want to cook it.

4. Heat oven to 160C/140C fan/gas

5. Lay 2 long pieces of baking parchment on top of 2 long pieces of foil one widthways, the other lengthways to form a cross. Pop the potatoes in the centre of the parchment and toss with the remaining oil and some seasoning. Bring up the sides of the foil, then pour the marinade from the lamb over the potatoes and throw in the bay leaves. Set the lamb on top of the potatoes and scrunch the foil together tightly to completely enclose the lamb. Lift into a roasting tin and roast in the oven for 4 hrs until very tender.

6. Remove tin from the oven and increase the temperature to 220C/200C fan/gas

7. Unwrap the parcel and scrunch the foil and parchment under the rim of the tin, baste the lamb with the juices and return to the oven for a further 20 mins until browned.

8. Remove the lamb from the tin, wrap in foil and rest. Turn the potatoes over and return to the oven for 30 mins, then season with salt.While the potatoes are cooking, stir together all the ingredients for the yogurt.

9. Combine the red wine vinegar, oil and some seasoning to make a dressing for the salad. Toss together the remaining salad ingredients, adding the dressing when youre ready to eat.

10. Serve the lamb with the potatoes and meaty juices, with the salad and yogurt on the side.


Nutrition Information:

Quickview
461k Calories
49g Protein
24g Total Fat
10g Carbs
100% Health Score
Limit These
Calories
461k
23%

Fat
24g
38%

  Saturated Fat
5g
35%

Carbohydrates
10g
3%

  Sugar
3g
4%

Cholesterol
136mg
45%

Sodium
364mg
16%

Get Enough Of These
Protein
49g
99%

Vitamin K
262µg
250%

Vitamin B12
5µg
100%

Selenium
54µg
78%

Vitamin B3
13mg
69%

Zinc
8mg
58%

Vitamin A
2669IU
53%

Phosphorus
502mg
50%

Vitamin B2
0.72mg
42%

Vitamin C
31mg
39%

Iron
6mg
36%

Folate
118µg
30%

Potassium
994mg
28%

Vitamin B6
0.56mg
28%

Manganese
0.52mg
26%

Vitamin E
3mg
26%

Vitamin B1
0.37mg
24%

Magnesium
97mg
24%

Copper
0.4mg
20%

Vitamin B5
1mg
19%

Calcium
161mg
16%

Fiber
3g
13%

covered percent of daily need
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Food Trivia

There are 7,500 varieties of apples grown throughout the world, and if you tried a new variety each day, it would take you 20 years to try them all.

Food Joke

I had just finished visiting a friend in the hospital and stopped by a burger drive-through for lunch to eat on the way back to work. I ordered the #1 combo for $4.29. She said "that'll be $4.83, please drive forward." "$4.83? For a $4.29 meal? That's 54 cents tax!? That can't be right," my mind raced. Tax is 8 cents on the dollar in Huntsville, Alabama and for 4 dollars that would be 32 cents plus 1/3 of 8 cents would be 35 cents max. I'd heard of window workers overcharging drive through customers and skimming the money for themselves. Someone did just that to me at a Hardees couple of years ago. I didn't have my calculator watch so I got a pen and paper and did the long division since there were 2 cars ahead of me. Let's see ... 483/429 ... over 12 percent tax!? When I got to the window I handed her a 5 and said "what's the sales tax in Huntsville?" She didn't know. I said "$4.83 for a $4.29 meal is 12 percent tax. That can't be right. Can I talk to the manager?" She gave me my change and called the manager. So the manager comes over. I ask what the sales tax is in Huntsville, and she says 8 percent. I say that I just paid $4.83 for a $4.29 meal and that's over 12 percent sales tax. She got a funny look on her face and said that maybe the computer had rung it up wrong or had charged me for the biggie size . She admitted it was supposed to be 4.63, and opened the drawer to give me my extra change. "HA!" I thought to myself. "Six years engineering school has so heightened my mental mathematical adeptness that I can do percentages in my head and my superior intellect has foiled a feeble attempt by a drive-through worker to overcharge me!" So what did this mathematical wizard do next? I took the twenty cents she handed me, proud of my staggering genius, and smugly drove off without my food.

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