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 per 4 ½hrs

Notes

Ingredients

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

Equipment

Nutritional Facts

• Serving size: 48.3g
• (1% / 1%)   Calories: 19kcal
• (0%)Total fat: 0.1g
• (0%)   Saturated fat: 0g
• (%)   Unsaturated fat: 0g
•     Mono: 0g
•     Poly: 0g
• (0%)   Cholesterol: 0mg
•   Trans Fat: 0g
• (1%)Total carbohydrates: 4.2g
•   Starch: 0g
• (1%)   Sugars: 0.3g
•     Sucrose: 0g
•     Glucose: 0g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 0g
•     Galactose: 0g
• (3%)   Fibre: 0.8g
• (2%)Protein: 0.8g
• Salts
• (20%)   Sodium: 401mg
• (1%)   Potassium: 23mg