b'Lamb Kleftiko Serves 8 Greek in origin, this is a great recipe for those slow winter days. The combination of the flavours are wonderful and rich, and everything goes in one Leg of lamb (2 -2.5kg) pot and then in the oven for a slow cook. And the 1.5kg waxy potatoes,leftovers are great in warm flat bread with lettuce, peeled and cut intotomatoes, and so on.wedges1 bulb garlic, halvedPreheat oven to 170C (fan forced).horizontally Place the potatoes, tomatoes and capsicum in a 1 large capsicum, cut intolarge oven-proof deep dish (ideally with a lid) and slices season with salt and pepper. Place the lamb on top and pour over the lemon juice and olive oil. Add the 4 large tomatoes, cut ingarlic halves, and sprinkle with oregano.thick slices Pour the water in the dish. If you are using foil to seal 1 1/ 2tsp salt the dish, use 200ml. If the dish has a tight sealing lid, 15 big turns of a pepperuse 100-150ml. mill Cover the dish using a tight sealing lid, or foil, 2 tsp dried oregano carefully sealing the edges to retain the moisture. Juice of 1 lemon Cook in the oven for 2to 2hours until the meat is falling off the bone. Check the water halfway 60ml extra virgin olive oil through adding a little more if needed to keep the vegetables moist. 200ml water Remove the lid, (or foil) and add the feta, then return 100g feta cheese to the oven uncovered for another 10 minutes. Check the consistency of the juices in the bottom of the pan and if too dry add a little more water. If there is too much water, remove the lamb and vegetables, cover with foil to keep warm and reduce the liquid on the hob.Serve the lamb sliced or in chunks with the vegetables and juices. 97'