Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Either 1 boned shoulder of lamb (about 2kg)
- Or a bone-in lamb hindquarter cut into neat fist sized chunks by your butcher. See above for weight needed.
- Or a bone-in lamb forequarter cut into neat fist sized chunks by your butcher. See above for weight needed.
- 150ml extra virgin olive oil
- 3 large cloves garlic, cut into slivers
- 4 tbsp roughly chopped rosemary
- Juice of 1 large lemon
- Salt and freshly ground pepper to taste
Directions
1. Preheat the oven to 150 degrees C. (325 F)
2. Heat 50ml of the oil in a large, heavy frying pan over a medium heat. Add the lamb and brown on all sides. Remove from the pan and drain on a paper towel.
3. use a wooden skewer or similar to make holes in the lamb. Insert the garlic slivers into the holes.
[http://herbgardenblog.com/wp-content/uploads/2009/09/double-baster.jpg]Place meat inside tinfoil, add the herbs, lemon juice and the remaining olive oil and season. Wrap tightly in the tinfoil. Place overlapping foil over this and fit lid.
5. Place in oven and cook for 4 to 6 hours. Remove from the oven shortly before serving. Open foil and pierce bottom of foil cover to start draining.
6. Serve the chunky portions whole and spoon remaining juice over portions – they should almost fall apart at this stage. Serve with your veggies of choice.
Please let me know how you enjoyed this recipe.
See the original [http://herbgardenblog.com/lamb-kleftiko-recipe/] plus other classic herb recipes here.