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Easter Family Lunch: Greek Roast Lamb & Potatoes - Kleftico

Greek Roast Lamb & Potatoes - Kleftico

This Greek spin on a lamb roast makes for a delicious Easter Family Lunch idea

Course Main Course
Cuisine Greek
Author Rachel Wells

Ingredients

Marinade

  • 6 cloves garlic
  • 1 tsp sea salt
  • 3 tbsp oregano roughly chopped
  • 1 tbsp fresh or dried rosemary roughly chopped
  • 2 lemon zest of 1, juice of both
  • 1/2 tsp ground cinnamon
  • 2 tbsp olive oil

For the Roast Lamb

  • 3 kg shoulder of lamb
  • 1 kg Desiree potatoes peeled and quartered
  • 1 large garlic bulb

Instructions

  1. Peel and crush the garlic in a pestle & mortar with the sea salt.

  2. Mix the marinade ingredients together, stab the lamb all over and spread this herby mix, pushing it deep into the holes. Cover well and marinade overnight if you have the time.

  3. Take the lamb out of the fridge at least an hour before it goes into the oven so that it can come back to room temperature.

  4. I tend to wrap the lamb in a large but well sealed foil parcel, adding a large glass of red wine to the parcel before putting into a preheated oven.

  5. Start the cooking at 220C/200C fan for about half an hour, then reduce the temperature to 160C/140C fan and continue cooking for about 4 ½ hours until the meat falls off the bone.

  6. Par-boil the quartered potatoes in salted water for about 8/10 minutes and add to a roasting tin along with the whole garlic bulb, tossing it all well in olive oil.

  7. Put into the same oven as the lamb about an hour before you want to eat. At this point you can unwrap the lamb and increase the temperature back up to 200C/180C Fan and continue to cook the lamb for another 30 minutes.

  8. Remove the lamb and cover loosely to allow it to rest and continue cooking the potatoes until they are a pale golden brown all over.

Recipe Notes

Use the cooking juices from the lamb to make a simple gravy by pouring off all most of the fat, add a little flour and stir to thicken, then add a generous splosh of red wine and a good tablespoon or two of redcurrant jelly – simmer gently with a little seasoning while the potatoes finish cooking and serve with a Greek salad for an authentic Easter lunch!