Scotch Lamb Kleftiko
Cooking Method 1. Place the lamb in a shallow dish and add the
PREP 20 mins
COOK 5-6 hours
SERVES 4
olive oil, lemon zest and juice, oregano, cinnamon, 3 crushed garlic cloves, sea salt flakes and black pepper. Massage the meat so it is well coated in the marinade then cover with cling film and leave for 2-3 hours in the fridge, or ideally, overnight. 2. Remove the lamb from the fridge 30 minutes before you are ready to cook so it comes to room temperature. 3. Line a roasting tray with two large pieces of greaseproof paper big enough to fold over the top of the joint on both sides. Alternatively, use a large lidded casserole dish. 4. Preheat the oven to 140°C fan/160°C. Use the onion and potato wedges to line the base of your dish or roasting tray and sit your lamb on top. Add the tomatoes, bay leaves and the remaining 3 whole pierced garlic cloves. Pour the hot chicken stock around the joint. 5. If using a casserole dish, cover the joint with a piece of greaseproof paper, tuck it in at the sides and cover with a lid. If using a roasting tray, fold the overhanging pieces of greaseproof paper over the joint so it is well covered and cover the tray with foil so it is well sealed. Bake for 4-6 hours until the meat is falling apart. 6. Once the meat is completely tender, turn the oven up to 200°C fan/220°C and roast, uncovered, for 15 minutes near the top of the oven so the meat becomes slightly crispy. Lift the joint out to rest on a board covered in foil and return the tray with the vegetables back to the oven for 15 minutes so the potatoes start to brown slightly. 7. Shred the meat and serve with the vegetables, juices from the tray, a sprinkling of parsley and pomegranate seeds and some flatbreads on the side.
Ingredients • Half Leg of Scotch Lamb • 2 tbsp Olive Oil • Zest and Juice of 1 Lemon • 1 tbsp Dried Oregano • 1 tsp Cinnamon • 6 Garlic Cloves (3 peeled and crushed for the marinade and 3 whole cloves with skin on and pierced for roasting) • 1 tsp Sea Salt Flakes • 1 tsp Black Pepper, freshly ground • 1 Onion, chopped into wedges • 750g Maris Piper Potatoes, chopped into wedges • 4 large ripe Tomatoes, chopped into large wedges • 2 Bay Leaves
• 200ml Hot Chicken Stock • Handful Flat-Leaf Parsley, roughly chopped • 80g Pomegranate Seeds • Flatbreads, to serve
SCOTTISH
Want to make it a proper feast day for our patron saint? Check out this week’s amazing offers on page 39.
Nature’s Glen Half Leg Of Lamb £11.99 per kg (0.5-1.8kg) ONLY
Scan for more recipe ideas and to find out more about quality assured Scotch Lamb.
13
Products and prices may vary across stores, Aldi Local and Scottish stores. Photography shows serving suggestion.
Powered by FlippingBook