23214

Lamb kleftiko tray bake

  • serves 4
  • A little effort

We've given classic lamb kleftiko a healthy makeover with this easy recipe for four. This recipe was taken from our healthy choices feature.

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*This recipe is gluten-free according to industry standards

Ingredients

  • lemons 2, zested and juiced
  • garlic 4 cloves, crushed
  • dried oregano 1 tbsp
  • diced lamb leg 400g, trimmed of all fat
  • bay leaf 1
  • waxy potatoes 250g, diced
  • tomatoes 4, quartered
  • red onion 1, sliced
  • red peppers 2, seeded and diced
  • lighter feta cheese 60g

Method

  • Step 1

    Mix the lemon zest and juice, garlic, oregano and season. Pour over the diced lamb in a large sealable bag. Add the bay leaf and marinate in the fridge for 2 hours or overnight.

  • Step 2

    Heat the oven to 180C/fan 160C/gas 4. Parboil the potatoes in boiling salted water for 5-10 minutes, until starting to soften but still firm in the middle when poked with a knife. Drain and cut into halves or quarters.

  • Step 3

    Add the tomatoes, onions, peppers and potatoes to the bag with the lamb, and shake.

  • Step 4

    Cover the base of a deep baking tray or dish with a few large sheets of foil, then baking paper. Tip everything from the bag, including the marinade, into the middle of the baking paper. Scrunch up the baking parchment to seal in all the liquid, then scrunch in the foil to secure, making sure there are no gaps.

  • Step 5

    Cook for 1 hour, until the potatoes and lamb are tender. Open the foil and scatter in the feta and another grind of black pepper. Leave the parcel open and cook for another 10 minutes, until lightly browned.

Nutritional Information

  • Kcals 281
  • Fat 9.7g
  • Saturates 5g
  • Carbs 20.6g
  • Sugars 9g
  • Fibre 5.3g
  • Protein 25.2g
  • Salt 0.5g
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