Lamb Kleftiko Recipe
Lamb Kleftiko is Greece's legendary slow-roasted lamb. Sealed in foil with potatoes, garlic and oregano, it cooks until meltingly tender in its own fragrant juices.
- Prep time
- 20 mins
- Cook time
- 150 mins
- Total time
- 170 mins
- Servings
- 4 servings
- Calories
- 640
Advertisement
Ingredients
- 1.2 kg lamb shoulder, bone in
- 800 g potatoes, cut into chunks
- 1 whole head of garlic, cloves separated
- 2 onions, quartered
- 2 lemons, one juiced, one cut into wedges
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 200 g cherry tomatoes
- 100 g Kalamata olives
- Crusty bread, to serve
Instructions
- Heat the oven to 160°C and place the lamb in a large roasting tin.
- Rub the lamb with olive oil, lemon juice, oregano, rosemary, salt and pepper.
- Scatter the potatoes, onions, garlic, tomatoes and olives around the lamb.
- Pour over a splash of water, then seal the tin tightly with two layers of foil.
- Roast for 2 hours 30 minutes until the lamb is fall-apart tender.
- Uncover and roast for 20 minutes more to brown the top.
- Rest for 15 minutes, then serve with the vegetables and crusty bread.
Pro tips
- Sealing the foil tightly is essential, as the lamb steams in its own juices.
- Do not rush the cooking time; low and slow is what makes it tender.
- Squeeze the soft roasted garlic over the meat for extra flavour.
Frequently asked questions
What does kleftiko mean?
It means stolen, from the legend of bandits who slow-cooked stolen lamb in sealed pits to hide the smoke.
Can I use lamb leg instead?
Yes, though shoulder stays juicier over the long cooking time.
Can I cook it in a slow cooker?
Yes, cook on low for 8 hours, then brown under the grill.
