Greek Kleftiko

MAKES: 6 servingsPREPARATION TIME: 15 minutesCOOKING TIME: 4 hours + marinatingKleftiko is a rustic dish of tender lamb flavored with lemon and oregano and served with baked vegetables. Kleftiko translates as “stolen”: according to Greek legend, bandits would steal lamb and goats from grazing flocks and cook them in underground pits to seal in the smoke. This version is so good you’ll want to keep it to yourself, too!

IngredientsMARINATED LAMB:2 pounds (900 g) boneless leg of lamb, cut into 11/2-inch (4-cm) chunks1 medium (100 g/3.5 oz) red onion, chopped4 cloves garlic, mincedZest and juice from 1 lemon1 tablespoon (5 g/0.2 oz) dried oregano1 tablespoon (15 g/0.5 oz) Dijon mustard1/4 cup (60 ml) extra-virgin olive oil3/4 teaspoon fine sea salt, or to tasteGround black pepperSTEW:1 medium (400 g/14.1 oz) rutabaga, peeled and cut into 1-inch (2.5-cm) pieces2 medium (240 g/8.5 oz) green bell peppers, cut into chunks1 large (240 g/8.5 oz) tomato, diced (or use canned diced tomatoes)Optional: 8 ounces (225 g) diced halloumiFresh parsley, oregano, or basil for garnish

Instructions

Place the lamb in a bowl and add all the ingredients for the marinade: red onion, garlic, lemon zest and juice, oregano, Dijon mustard, olive oil, salt, and pepper. Combine well, cover, and refrigerate for 2 hours or up to 12 hours.Preheat the oven to 300°F (150°C, or gas mark 2). Place all the ingredients from the bowl into a large casserole dish. Add the rutabaga, green peppers, and tomato.