Lamb Kleftiko

Preparation

1. Mix the paste ingredients together
2. Stab plenty of holes into the lamb, and cover with the paste, rubbing it in well
3. Seat inside a bag and refrigerate overnight (at least 6 hours)
4. Line an oven dish with baking parchment
5. Place the lamb in the dish with the water
6. Seal in with foil
7. Cook at 140°C for 4 ½hrs

Ingredients

• 2.5kg leg lamb
• 200ml water
• Paste
• 1.5tsp salt
• 2 tbsp oregano
• 8 large cloves crushed garlic
• 2 lemons (zest & juice)
• Pinch ground black pepper

Equipment

Notes

Nutritional Facts

• Serving size: 372g
• (18% / 22%)   Calories: 439kcal
• (31%)Total fat: 17g
• (30%)   Saturated fat: 6g
• (26%)   Unsaturated fat: 9g
• (68%)   Cholesterol: 203mg
•   Trans Fat: 0.0g
• (2%)Total carbohydrates: 6g
• (3%)   Sugars: 1g
• (12%)   Fibre: 3g
• (128%)Protein: 64g
• Salts
• (32%)   Sodium: 638mg
• (28%)   Potassium: 972mg