Greek Lamb Kleftiko (Print Version)
# Ingredients:
→ Kleftiko Marinade
01 -
2.7-3.2 kg boneless leg of lamb
02 -
60 ml extra virgin olive oil
03 -
2 lemons, juiced
04 -
10-12 garlic cloves, thinly sliced or chopped
05 -
2 Tbsp fresh rosemary, finely chopped
06 -
1.5 Tbsp dried oregano
07 -
2 tsp dried thyme
08 -
1/2 tsp ground cinnamon
09 -
1 tsp red chili flakes
10 -
1 Tbsp honey
11 -
1 Tbsp dijon mustard
12 -
1 Tbsp salt
13 -
1 tsp black pepper
→ Kleftiko
14 -
2 large tomatoes, cut into wedges
15 -
4-5 potatoes, cut into large wedges
16 -
1 large red onion, cut into wedges
17 -
1 red bell pepper, cut into chunks
18 -
1 green bell pepper, cut into chunks
19 -
8-10 large green olives
20 -
120 ml white wine
# Instructions:
01 -
Pat the lamb dry with paper towels. Score the top side of the lamb with shallow cuts. In a bowl, whisk together all marinade ingredients until well combined.
02 -
Thoroughly rub the marinade all over the lamb, reserving 2 Tbsp for vegetables. Ensure marinade penetrates all cuts and crevices. Cover with cling film and refrigerate for at least 5-6 hours, preferably overnight.
03 -
Remove lamb from refrigerator 30 minutes before cooking to reach room temperature. Preheat oven to 190°C (375°F) and position rack in the middle.
04 -
Line a large roasting pan with two large pieces of parchment paper in a cross pattern, creating approximately 20 cm of overhang on all sides.
05 -
Spread potatoes, bell peppers, tomatoes, olives and onions on the parchment paper. Season with reserved marinade, salt, and pepper, mixing well. Place lamb on top of vegetables and pour wine along the side of the pan.
06 -
Fold parchment paper over lamb and vegetables, sealing edges tightly to create a moisture-retaining parcel.
07 -
Place roasting pan on center rack and cook for approximately 4 hours, until meat is tender and falls apart easily.
08 -
Uncover the lamb, increase oven temperature to 220°C (425°F), and cook for 15-20 minutes until browned.
09 -
Allow lamb kleftiko to rest for 20-30 minutes before serving. Shred meat with forks and serve with the roasted vegetables.
# Notes:
01 -
This traditional Greek lamb dish is slow-cooked until the meat becomes meltingly tender. The parchment paper technique helps trap moisture and infuse flavors during the long cooking process.