Kleftiko

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This is a greek recipe from a mediterranean cookbook, using marinated lamb steaks or chops that are slow-cooked for an unbeatable, tender flavor. The dish is sealed like a pie, with a flour dough lid to trap in the flavor, but a tight fitting foil cover will work, too. Prep time includes time for marinating.

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Steps

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Mix together the lemon juice , oregano and salt and pepper and brush over both sides of the lamb.

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Leave to marinate for at least 4 hours or overnight.

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Preheat oven to 325 f.

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Drain the lamb , reserving marinade , and dry lamb with paper towel.

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Heat olive oil in frying pan and cook lamb over high heat just until browned on both sides.

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Transfer the lamb to a shallow pie dish.

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Scatter the sliced onions and bay leaves around the lamb , then pour the white wine and the reserved marinade on top.

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Mix the flour with sufficient water to make a firm dough.

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Moisten the rim of the pie dish.

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Roll out the dough on a floured surface and use to cover the dish so that it is tightly sealed.

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Bake for 2 hours , then break away the crust and serve the lamb hot.

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Potatoes make a great accompaniment.

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Ingredients

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lemon, fresh oregano, salt, ground black pepper, lamb leg steaks, olive oil, onions, bay leaves, dry white wine, plain flour