Easter lamb kleftiko
Serves: 6-8
Prep time: 15 minsTotal time: 
Recipe photograph Martin Poole
Easter lamb kleftiko
Everything bakes in the same tray, making this one of the easiest Sunday roasts.
Serves: 6-8
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
305Kcal
Fat
13gr
Saturates
6gr
Carbs
40gr
Sugars
26gr
Fibre
1gr
Protein
7gr
Salt
0.5gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- a 2.5kg bone-in leg of lamb
- 6 garlic cloves
- 2 tsp flaky sea salt
- handful of fresh oregano, leaves picked and chopped
- a few sprigs of fresh thyme
- zest of 2 lemons (lemons reserved)
- ½ tsp ground cinnamon
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
For the traybake
- 1kg waxy potatoes, cut into wedges
- 2 red onions, cut into wedges
- 2 large red peppers, cut into chunky slices
- 4 medium or large tomatoes, cut into quarters
- 2 tbsp olive oil
- 3 bay leaves
- a few sprigs of fresh oregano
- 1 garlic bulb, halved horizontally
- 2 tbsp capers
Step by step
- Score the fat of the lamb. Crush the peeled garlic with the salt using a pestle and mortar then add the herbs, zest and cinnamon and pound to a paste. Add the olive oil and stir to combine, seasoning with a generous grind of black pepper. Brush the mustard all over the lamb and then rub the paste into the meat. Cover and leave to marinate in the fridge for a minimum of 4 hours, preferably overnight.
- Remove the lamb from the fridge at least 30 minutes before cooking. Preheat the oven to 160°C, fan 140°C, gas 3. Put the vegetables in a large roasting tin and drizzle over the oil. Toss to coat and nestle in the bay leaves, oregano and halved garlic. Squeeze over the juice from the reserved lemons. Sit the lamb on top of the veg and then cover the tin with foil, making sure it’s well sealed around the rim. Roast for 4 hours.
- Remove from the oven and increase the oven temperature to 220°C, fan 200°C, gas 7. Remove the foil and stir the capers into the veg. Return to the oven uncovered for 15-20 minutes, until the lamb has browned.
- Lift the lamb from the tin and cover loosely with foil to rest. Test the potatoes and return to the oven to finish cooking if they’re not soft. Carve the lamb and serve it with the veg.
