Greek Roasted Leg Of Lamb & Potatoes (Tent-Wrapped) Recipe

"Also known as Lamb Kleftiko. For this, the lamb is wrapped in parchment paper and foil then roasted. Serve this delicious lamb with a Greek salad and mint yogurt on the side for one of the best meals! To make the mint yogurt, combine 250 grams of Greek yogurt with juice from 1/2 lemon, 1 tablespoon Greek olive oil and a handful of mint, shredded. Please us only fresh herbs for this. Plan a day ahead the lamb must marinate 24 hours before roasting. Lamb shanks may be made in place of the lamb leg, oven roasting time will need to be reduce by about 1 hour"

Step by Step Method

Step 1

Combine 1/4 cup olive oil and juice from 2 lemons; set aside.

Step 2

Crush together the garlic cloves and 1 teaspoon salt using a pestle and mortar. Add the herbs, lemon zest (from 1 whole lemon) cinnamon, 1 teaspoon black pepper, then crush a little more. Stir in 3 tablespoons olive oil.

Step 3

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 olive oil/juice mixture; gently toss bag to evenly coat the lam. Place in refrigerator and marinate 24 hours.

Step 4

The next day, take the lamb out of the fridge 1 1/2 hours before you want to cook it.

Step 5

Heat oven to 325 degrees F.

Step 6

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 center 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, the throw in the bay leaves.

Step 7

Set the lamb on top of the potatoes. Season the lamb and potatoes generously with salt and pepper. Scrunch the foil together tightly to completely enclose the lamb. Lift into a greased roasting pan. Roast in the oven for 4 to 4 1/2 hours or until very tender.

Step 8

Remove roasting pan from the oven and increase the temperature to 425 degrees F. 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 20-30 minutes until browned.