Recipe
Kleftiko - Greek Slow-Roasted Lamb
Mediterranean Delight: Slow-Roasted Greek Lamb with Fragrant Herbs
4.8 out of 5
Indulge in the rich flavors of Greek cuisine with this traditional Kleftiko recipe. Slow-roasted to perfection, the tender lamb is infused with aromatic herbs and spices, creating a mouthwatering dish that will transport you to the sunny shores of Greece.
Metadata
Preparation time
20 minutes
Cooking time
4 hours 30 minutes
Total time
4 hours 50 minutes
Yields
6 servings
Preparation difficulty
Medium
Suitable for
Mediterranean diet, Gluten-free, Dairy-free, Paleo, Low-carb
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Kosher, Halal, Nut-free
Ingredients
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2.5 kg (5.5 lbs) leg of lamb 2.5 kg (5.5 lbs) leg of lamb
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4 cloves of garlic, minced 4 cloves of garlic, minced
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2 tablespoons fresh lemon juice 2 tablespoons fresh lemon juice
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2 tablespoons olive oil 2 tablespoons olive oil
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2 teaspoons dried oregano 2 teaspoons dried oregano
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1 teaspoon dried thyme 1 teaspoon dried thyme
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1 teaspoon dried rosemary 1 teaspoon dried rosemary
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Salt and pepper, to taste Salt and pepper, to taste
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4 large potatoes, cut into wedges 4 large potatoes, cut into wedges
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1 lemon, sliced 1 lemon, sliced
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Fresh parsley, for garnish Fresh parsley, for garnish
Nutrition
- Calories (kcal / KJ): 450 kcal / 1884 KJ
- Fat: 25g (Saturated Fat: 9g)
- Carbohydrates: 15g (Sugars: 1g)
- Protein: 40g
- Fiber: 2g
- Salt: 1.5g
Preparation
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1.Preheat the oven to 160°C (320°F).
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2.In a small bowl, combine the minced garlic, lemon juice, olive oil, dried oregano, dried thyme, dried rosemary, salt, and pepper.
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3.Place the leg of lamb in a large roasting pan and rub the marinade mixture all over the lamb, ensuring it is evenly coated.
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4.Add the potato wedges to the roasting pan, arranging them around the lamb.
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5.Place the lemon slices on top of the lamb.
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6.Cover the roasting pan tightly with aluminum foil, ensuring it is sealed.
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7.Roast in the preheated oven for approximately 4 hours, or until the lamb is tender and easily pulls apart with a fork.
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8.Remove the foil and increase the oven temperature to 220°C (430°F).
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9.Return the roasting pan to the oven and cook for an additional 20-30 minutes, or until the lamb and potatoes are golden brown.
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10.Once cooked, remove from the oven and let the lamb rest for a few minutes before carving.
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11.Garnish with fresh parsley and serve hot.
Treat your ingredients with care...
- Lamb — Choose a high-quality leg of lamb for the best results. Trim any excess fat before marinating.
- Potatoes — Use starchy potatoes, such as Russet or Maris Piper, for a fluffy interior and crispy exterior when roasted.
Tips & Tricks
- For an extra burst of flavor, add a few sprigs of fresh oregano, thyme, and rosemary to the roasting pan.
- Allow the lamb to rest before carving to ensure the juices redistribute, resulting in a more tender and flavorful meat.
- If you prefer a crispier crust, remove the foil during the last 30 minutes of cooking.
Serving advice
Serve the Kleftiko with a side of roasted potatoes, a fresh Greek salad, and warm pita bread. Drizzle the lamb with the flavorful pan juices for an added burst of flavor.
Presentation advice
Arrange the tender slices of lamb on a platter, garnished with fresh parsley and lemon slices. Surround the lamb with the roasted potatoes and serve with a side of Greek salad for a vibrant and appetizing presentation.
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