Kleftiko

Κλέφτικο · Kleftiko

Malzemeler11

• bone-in lamb shoulder1.5 kg
• potatoes800 g
• onions2
• garlic6 cloves
• olive oil80 ml
• lemons2
• dried oregano2 tbsp
• bay leaves3
• dry white wine100 ml
• salt2 tsp
• black pepper1 tsp

Yapılışı

1. Heat the oven to 160°C. Cut the lamb into large chunks, the potatoes into wedges, and the onions into thick slices. Crush the garlic.
2. Season the lamb with salt, pepper, oregano, and the juice of one lemon, then toss with half the olive oil.
3. Layer the potatoes, onions, garlic, and bay leaves in a deep roasting tin or clay pot. Place the lamb on top.
4. Pour over the wine, the remaining olive oil, and the juice of the second lemon. Cover tightly with a lid or a double layer of foil so no steam escapes.
5. Bake for about 4 hours, until the lamb is falling off the bone and the potatoes are soft.
6. Uncover for the last 15 minutes if you want a little color, then rest briefly and serve with the juices.