Lamb Kleftiko with Lemon and Oregano
One portion, 48 minutes, and only 8 minutes of chopping. Roughly £3.90 a portion.
Per portion
Calories from protein 31%, carbs 25%, fat 44%. Estimated from the ingredients.
Roughly £3.90 a portion.
Method
- 1
Preheat the oven to 200°C (fan 180°C). Parboil the potato wedges in salted water for 8 minutes, then drain.
- 2
Lay a large sheet of baking paper in an ovenproof dish. Toss the whole lamb steak and potato wedges with the garlic, lemon juice, oregano, olive oil, bay leaf and seasoning, and pile them onto the paper, tucking the squeezed lemon halves in alongside.
- 3
Add a small splash of water, then fold the paper up around the lamb and potatoes to make a loose parcel and cover tightly with foil.
- 4
Roast for 20 minutes, then remove the foil, open out the paper and roast for a further 10 minutes until the lamb is cooked and the potatoes are tender and golden.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/lamb-kleftiko-with-lemon-and-oregano/
