Our resident perfectionist gives the classic Greek lamb bake a onceover
This Greek classic is said to be named after the klephts – sheep rustlers who slow-cooked their ill-gotten gains in underground pits to avoid detection, or perhaps to avoid having to share the delicious results. As a law-abiding citizen, I prefer to use an oven, but I have to concede that those naughty bandits knew a thing or two about flavour.
Prep 20 min
Marinate 8 hr+
Cook 4½ hr
Rest 30 min+
Serves 6 Continue reading…
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