Use spring lamb or baby lamb to make this recipe. 2 and ½ pounds boneless leg or shoulder of lamb, 4 pounds bone in 2 pounds russet potatoes, peeled and cut into wedges 4 cloves garlic, peeled 2 bell peppers, diced 1 red onion, cut into chunks handful cherry tomatoes 6 ounces kefalotyri or feta, cubed ¼ cup water 1 sprig rosemary the spices:

1 Tablespoon Rosemary, Finely Chopped.

I always prefer using a leg of. These types of lamb we use the most in greece. 2 and ½ pounds boneless leg or shoulder of lamb, 4 pounds bone in 2 pounds russet potatoes, peeled and cut into wedges 4 cloves garlic, peeled 2 bell peppers, diced 1 red onion, cut into chunks handful cherry tomatoes 6 ounces kefalotyri or feta, cubed ¼ cup water 1 sprig rosemary the spices:

Use Spring Lamb Or Baby Lamb To Make This Recipe.

1 ½ kilo leg of lamb, bone in and cut into portions. 4 cloves of garlic. 100 g butter, real butter (50+50) grated zest and juice from 1 lemon.

3 Tablespoons Fresh Oregano, Finely Chopped.

May 4, 2021 | modified: The bone helps to keep the meat nice and juicy. greek lamb kleftiko by the greek chef akis petretzikis.

And As For The 2 Tips On Making The Best Kleftiko:

400 years under the ottoman regime was a. so for making kleftiko, use lamb cuts of shoulder and leg that contain bone.