Kleftiko - Greek Slow-Roasted Lamb

Ingredients

• 2.5 kg (5.5 lbs) leg of lamb 2.5 kg (5.5 lbs) leg of lamb
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons fresh lemon juice 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 teaspoons dried oregano 2 teaspoons dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper, to taste Salt and pepper, to taste
• 4 large potatoes, cut into wedges 4 large potatoes, cut into wedges
• 1 lemon, sliced 1 lemon, sliced
• 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

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a small bowl, combine the minced garlic, lemon juice, olive oil, dried oregano, dried thyme, dried rosemary, salt, and pepper.
3. 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.
4. 4.
   Add the potato wedges to the roasting pan, arranging them around the lamb.
5. 5.
   Place the lemon slices on top of the lamb.
6. 6.
   Cover the roasting pan tightly with aluminum foil, ensuring it is sealed.
7. 7.
   Roast in the preheated oven for approximately 4 hours, or until the lamb is tender and easily pulls apart with a fork.
8. 8.
   Remove the foil and increase the oven temperature to 220°C (430°F).
9. 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.
10. 10.
    Once cooked, remove from the oven and let the lamb rest for a few minutes before carving.
11. 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.