Do you love lamb, but want a different recipe this year? We suggest Lamb Kleftiko, slow-cooked in a 4.5L lightweight cast iron casserole with lid. The meat becomes so tender it falls apart with a fork, and the vegetables take on a deep flavor, bathed in their own juices and Mediterranean spices.
Ingredients for 4 servings:
- 1 kg of lamb (preferably leg)
- 1 kg of potatoes
- 3-4 cloves of garlic
- 1 onion
- 2-3 capsicum peppers
For the marinade:
- 100 ml lemon juice
- Grated zest from 1 lemon
- 50 ml olive oil
- 1 teaspoon dried oregano
- 1 teaspoon brown sugar
- Salt and pepper, to taste
Preparation method:
- Mix the marinade ingredients until the salt and sugar dissolve. Add the lamb (washed and patted dry) and leave to marinate for at least 2 hours, turning once every hour.
- Meanwhile, peel the potatoes, onion, garlic, and peppers. Chop them coarsely.
- In the bowl where you marinated the meat, add the vegetables, mix them well with the rest of the marinade and season, if desired, with a little more olive oil, salt and pepper.
- Take two large sheets of baking paper and place them on top of each other. Place the meat in the center, then pour the vegetables over it. Pack everything together well and wrap in aluminum foil to seal in the flavors.
- Place the package in the cast iron pot with lid, add 500 ml of water (if using a clay or glass pot), put the lid on and leave in the oven preheated to 140°C for 6–8 hours.
- Serve with fresh oregano or green parsley and a slice of rustic bread.
Enjoy your meal!
Pro tip: The cast iron pot does all the magic – it retains consistent heat and intensifies flavors, turning this simple recipe into a memorable experience.