Source: de Griekse keuken red. Ria van Eijndhoven/St Giorgios Kleftiko Parcels
Time: preparation: about 15 minutes, to cook: in conventional oven, 1 hour 45 minutes.
- 1 kilo lamb chops and/or lamb ribs and/or boneless leg of lamb
- 6 tbsp extra virgin olive oil
- 1 chopped onion
- 2 tbsp lemon juice
- 1 tbsp oregano
- 1 tbsp thyme
- 2 garlic cloves, finely chopped
- black peper
- 100 g feta cheese, cut in cubes
- 2 small beef tomatoes, chopped
- 3 small bay leaves
- 7 baby potatoes
Place the lamb in a large bowl and pour over the olive oil, then add the lemon juice, oregano, thyme, garlic, onion and salt and pepper. Mix together well and leave to marinate at room temperature for 2 hours or in the fridge over night.
Soak a medium-size clay pot and lid in water for 10 to 15 minutes. Put the marinated lamb into the clay pot. Distribute the chopped tomatoes, feta cheese, potatoes and bay leaves over the lamb. Close the pot with the lid and put it into a cold oven, set it at 175 C for about 1 hour and 45 minutes.
Serve with a greek salad and of course drink a greek wine with it, preferably retsina.