Kleftiko

Name: Kleftiko
Cook time: 235 min
Total time: 235 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1.8 kg Bone-in Lamb Shoulder, cut into large chunks; 6 heads of Garlic Clove, sliced; 2 Lemons, juiced; 4 tbsp Extra Virgin Olive Oil; 2 tsp Oregano, dried; 2 tsp Sea Salt, fine; 1 tsp Pepper (Black), freshly ground; 1 kg Potatoes, peeled and cut into large wedges; 2 Onions, thickly sliced; 2 Bay Leaves; 2 Fresh Rosemaries, sprigs; 120ml Dry White Wine; 100ml Water

Kleftiko is a classic Greek slow-roasted lamb dish: tender, falling-off-the-bone meat infused with bright lemon, garlic, and aromatic herbs, roasted together with golden potatoes and sweet onions. The long, gentle roast concentrates flavors into a glossy pan sauce that’s perfect for spooning over slices of lamb and crusty bread.

Kleftiko is a classic Greek slow-roasted lamb dish: tender, falling-off-the-bone meat infused with bright lemon, garlic, and aroma... Show more

Traditional Greek Recipe

Health Grade

A · Excellent

Rating

4.2

Time

3 hrs30 min

Price

4,82 €

Calories

1437 kcal

healthy

one pot

gluten free

high protein

Method

Prep the lamb

Cut the bone-in lamb shoulder into large chunks. Peel and cut the potatoes into big wedges, thickly slice the onions, slice the garlic cloves, and juice the lemons. Keeping the pieces fairly large helps them hold their shape during the long bake.

Marinate the lamb

Put the lamb in a large bowl, then add the sliced garlic, lemon juice, extra virgin olive oil, oregano, sea salt, and black pepper. Toss well or use your hands to rub the marinade into every crevice until the meat looks evenly coated and glossy. Cover and let it marinate for 30 minutes while you preheat the oven to 325° F.

Bake covered

Scatter the potatoes and onions in a deep roasting dish, tuck in the bay leaves and rosemary sprigs, and pour over the dry white wine and water. Nestle the lamb on top, scrape in any marinade left in the bowl, and cover the dish tightly with foil or a lid. Bake for 2 hours 20 minutes, then uncover and bake for 20 minutes more until the lamb is fork-tender and the potatoes are golden at the edges.

Rest the lamb

Take the dish out of the oven and let it rest for 15 minutes. This gives the juices time to settle back into the lamb, so the meat stays succulent when you serve it.

Serve hot

Lift the lamb and vegetables onto plates, spoon the pan juices over the top, and pick out the bay leaves and rosemary sprigs if you want a cleaner finish. Serve hot.