Kleftiko (Daging Panggang Lamb Yunani)

Name: Kleftiko (Daging Panggang Lamb Yunani)
Cuisine: greek
Ingredients: 2.5 kg lamb shoulder or leg, bone-in, cut into large chunks; 6 garlic cloves, thinly sliced; 2 lemons, juiced and zested; 3 tbsp dried Greek oregano; 2 tbsp fresh thyme leaves; 150 ml extra virgin olive oil; 1.5 kg baby potatoes, halved; 3 red onions, cut into wedges; 2 red bell peppers, cut into large pieces; 200 g tomatoes, quartered; 150 ml dry white wine; 2 bay leaves; 1 tbsp sea salt; 1 tsp black pepper

Kleftiko (Greek Slow-Roasted Lamb)

Ingredients

2.5 kg lamb shoulder or leg, bone-in, cut into large chunks
6 garlic cloves, thinly sliced
2 lemons, juiced and zested
3 tbsp dried Greek oregano
2 tbsp fresh thyme leaves
150 ml extra virgin olive oil
1.5 kg baby potatoes, halved
3 red onions, cut into wedges
2 red bell peppers, cut into large pieces
200 g tomatoes, quartered
150 ml dry white wine
2 bay leaves
1 tbsp sea salt
1 tsp black pepper

Instructions

1Preheat oven to 160°C (320°F). Make small incisions in lamb pieces and insert garlic slices.
2In a large bowl, combine lemon juice, zest, oregano, thyme, olive oil, salt, and pepper. Add lamb and massage marinade thoroughly. Cover and refrigerate 4 hours or overnight.
3Arrange potatoes, onions, peppers, and tomatoes in a large Dutch oven or deep baking dish. Place marinated lamb on top, pouring any remaining marinade over.
4Pour white wine around the meat. Add bay leaves. Cover tightly with lid or double layer of parchment paper sealed with foil.
5Roast for 3.5-4 hours until lamb is falling-off-the-bone tender.
6Remove lid/foil, increase oven to 200°C (390°F), and roast uncovered 20-30 minutes until potatoes are golden and lamb edges are caramelized.
7Rest 15 minutes before serving. Serve lamb with vegetables and pan juices, accompanied by crusty bread.

Source: llm-generated