Lamb in the oven

Ingredients for 4 servings:

• 4 lamb fillets (from the back) approx. 250 g each
• 1 lemon(s), the juice
• 1 tbsp thyme, finely chopped
• 1 tbsp marjoram, finely chopped
• 150 ml mild olive oil
• 1 pinch of salt
• 1 pinch(s) pepper, black, ground

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Kle´ftiko (Greek main dish)

Not all lamb is created equal! Some of you have probably eaten a lamb chop at a Greek restaurant and now say: I don’t like lamb! Here’s the opposite. Brush or rub the lamb fillets with lemon juice. Mix the thyme, marjoram, salt, and pepper in a small bowl and then sprinkle it over the meat. Line up four pieces of aluminum foil, the right size to wrap the meat, and then brush with olive oil. Place the fillets on top and seal tightly. Place the “packages” in a watered clay pot or Roman pot and put the lid on. Place in the oven and cook at 150°C for about 3 hours. The low heat will soften the fillet and keep it juicy. Serve with lemon potatoes and fresh Greek farmer’s salad from my profile.