Before you start this dish, make sure you’ve got four hours or so, because that’s how long it realistically takes to cook this. Look for: Greek Slow Cooked Lamb Kelftiko by Theo Michaels on Youtube. Adapt as you see fit as I did.
Ingredients for a family of 5:
- 1 whole leg of lamb (Theo used a shoulder of lamb), but we prefer leg
- 1 red onion
- herbs, spices & oils etc: salt, pepper, garlic (x 3-4 cloves), smoked paprika, rosemary, parsley, olive oil (we use Lo-Salt and Tellicherry black pepper and it does the job)
- 1 lemon
- 5-6 medium potatoes (we like Maris Piper) pick whichever ones you like
- water from the kettle
Brace yourself, this makes a bit of a mess, particularly when you start using the smoked paprika – suggest you get two chopping boards ready, one for the lamb, and one to chop the ingredients, then:
- wash the lamb to get rid of any residue blood etc (yuk), and then dry it off with a paper towel or three
- salt and pepper it all over, and then add smoked paprika all over the lamb – then put to one side
- get a large oven tray (the largest one you have), and add two layers of foil criss-crossing the base
- in the middle of the foil, add olive oil, about half of the sliced red onion, a couple of cloves of crushed garlic, about half a pack of parsley, and a couple of strips of rosemary
- then put the lamb in the oven tray, and place on top of the lamb, the remainder of red onion, parsley, rosemary, garlic cloves with a drizzle of olive oil, and then squeeze the lemon over the whole thing, and then tuck the left-over lemon husk underneath the lamb
- then place your potatoes around the lamb, wrap the foil around the lamb really tightly so that none of the juices escape
- then add medium/hot water from the kettle inside your oven tray up to about half, then bung it in the oven.
- Every hour turn the tray around, topping up your water.
- About 45 minutes before the 4 hours are up, open up the foil so that it browns on top, and once it looks like it’s good to go, take it out and let it rest for however long you want before you carve
- We usually also do roast and other veggies to go with this dish.
I hope you enjoy this recipe, it’s one of our favourites – well, it is when the lamb is half-price!