kleftico

Lamb kleftico (kleftiko) is a traditional Greek dish. The lamb is slow cooked until meltingly tender and served on a bed of potatoes – it&#8217;s a recipe worthy of a proper family feast.

Lamb kleftico (kleftiko)

anchovy

olive oil

capers

oregano

mint

marjoram

thyme

bay leaves

garlic cloves, roughly chopped

Grated zest and juice 1 lemon

leg of British lamb

tbsp clear honey

Fresh oregano and thyme leaves

For the potatoes

Olive oil

onions, thinly sliced

1.25kg maris piper potatoes

sun-blush tomatoes

pitted green olives (available from Morrisons), chopped

chicken stock

lemon, halved

Put the anchovies, 3 tbsp olive oil, capers, dried herbs, bay leaves, garlic, lemon zest and juice and plenty of salt and ground black pepper in a food processor, then whizz until smooth. (Alternatively, use a stick blender in a jug or pound in a pestle and mortar.) Spoon the mixture onto the lamb and rub it all over the meat. Leave to marinate in a large food bag or on a tray, covered, for at least 4 hours (preferably overnight) in the fridge.

Heat the oven to 160°C/140°C fan/gas 3. For the potatoes, heat a glug of olive oil in a frying pan and cook the onions over a gentle heat for 15 minutes or until soft and lightly caramelised.

Meanwhile, peel and slice the potatoes as thinly as possible (using a mandoline, if you have one), then toss with the onions, tomatoes and olives. Tip into a big roasting tin (about 6cm longer than the leg of lamb) pour over the stock, squeeze over the lemon halves and add the squeezed-out shells to the tin. Sit the lamb on top, making sure all the marinade stays with it. Cover with a sheet of baking paper, then a layer of foil.

Roast for 4½ hours, remove the foil and baking paper and drizzle over the honey, then return to the oven, uncovered, for 15 minutes to brown. Remove the lamb from the tin and set aside on a board or platter to rest. Return the tin with the potatoes to the oven for 10 minutes or until golden and lightly crisped.

Sit the lamb on top of the potatoes, scatter with fresh oregano and thyme, spoon over the cooking juices, then serve with seasonal greens.

Make these Greek-style lamb shanks for a one-pot dinner that's sure to please – and without too much washing-up. Lemon, herbs and feta mean it's full of flavour

Kleftiko-style lamb shanks

lamb shanks

garlic

rosemary

cinnamon

lemon

potatoes

red pepper

milliliters white wine (or use water)

feta

Put the lamb shanks in a large bowl with the garlic, rosemary, thyme, dried oregano, cinnamon, bay leaves, lemon juice (drop in the juiced halves as well), and olive oil. Season well, then toss everything together. If you have time, chill overnight.

Heat the oven to 190C/170C fan/ gas 5. Tip the potatoes and peppers into a large roasting tin, then pour over the wine. Remove the lamb from the marinade and set aside, then pour the leftover marinade over the veg. Toss to combine, then arrange the lamb on top of the veg. Cover tightly with foil and bake for 2 hrs 30 mins. Remove the lamb from the tin, turn all the veg over, then turn the lamb over and return to the tin on top of the veg. Drizzle over a little more oil, if the tin seems dry. Bake for 30 mins more, uncovered, until the lamb is falling off the bone and the potatoes are golden around the edges. Leave to rest for 5 mins, then scatter over the feta and fresh oregano, if using.

Top 2 kleftico recipes from across the web

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Lamb kleftico (kleftiko)

Kleftiko-style lamb shanks

Top 2 kleftico recipes from across the web

The most viewed kleftico recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lamb kleftico (kleftiko)

Kleftiko-style lamb shanks

The most viewed kleftico recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine