Greek Lamb Kleftiko

Ingredients

• 1.5 kilo lamb, leg, bone-in
• 1 kilo baby potatoes, cut in half
• 4 sprigs rosemary
• 4 cloves garlic
• 50 g olive oil
• 25 g salt
• pepper
• 1 pinch chili flakes
• 0.25 teaspoon cinnamon
• 1 whole lemon zest
• 1 whole lemon juice
• 1 tablespoon oregano, finely chopped
• 1 tablespoon honey
• 300 g kefalotyri cheese
• 50 g butter
• To serve
• lemon slices
• rosemary
• mustard

Method

1. 1

   Preheat the oven to 170° C (340° F) set to fan.

2. 2

   Cut the lamb into pieces and add them in a bowl.

3. 3

   Cut the potatoes in half and add them in another bowl.

4. 4

   In a blender add the rosemary, the garlic, the olive oil, salt, pepper, the chili flakes, the cinnamon, the lemon juice and zest, the oregano, the honey, and beat well.

5. 5

   Spread half of the marinade into the bowl with the potatoes and the other half into the bowl with the lamb.

6. 6

   Spread the potatoes on a piece of parchment paper and place the lamb on top of them.

7. 7

   Add the kefalotyri cheese and the butter into pieces, wrap with the parchment paper and aluminum foil.

8. 8

   Place on a baking pan with a rack and roast for 3 ½ hours. Uncover, increase the temperature to 200° C (390° F) and roast for 30 more minutes.

9. 9

   Serve with lemon, rosemary, and mustard.