kleftiko

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.

Greek Kleftiko is a boldly marinated lamb roast that cooks ow and slow for hours, sealed in parchment paper for ultimate moisture and tenderness.

Kleftiko (Greek Lamb Cooked In Parchment)

tomatoes

potatoes,

red onion,

red bell pepper,

green bell pepper,

green olives

white wine

6-7 lbs boneless leg of lamb

extra virgin olive oil

lemons, juiced

10-12 garlic cloves,

Tbsp fresh rosemary, finely chopped

cinnamon

tsp red chili flakes

Tbsp honey

Tbsp dijon mustard

Tbsp salt

tsp pepper

Marinate the Lamb: Pat the lamb dry with...

Marinate the Lamb: Pat the lamb dry with paper towels. Using a sharp knife, score the top side of the lamb by making shallow cuts all over. In a bowl, mix all the marinade ingredients and whisk well.

Rub the marinade, leaving behind 2 Tbsp for...

Rub the marinade, leaving behind 2 Tbsp for veggies, all over the lamb with your hands, making sure it goes in all the cuts and crevices. Cover with cling wrap and leave it in the refrigerator to marinate for at least 5-6 hours before roasting, or better yet overnight.

Take the lamb out of the refrigerator 30...

Take the lamb out of the refrigerator 30 minutes before roasting, and leave it on the counter to bring it to room temperature. Preheat the oven to 375°F, and position a rack in the middle.

Line a large roasting pan with two very...

Line a large roasting pan with two very large pieces of parchment paper, making a cross shape so that you have long pieces of parchment overhang on all sides of the pan (we like to have about 8 inches of parchment overhang on all sides of the pan).

Assemble the vegetables and lamb in the pan....

Assemble the vegetables and lamb in the pan. Spread the potatoes, bell peppers, tomatoes, olives and onions in the bottom of the pan over the parchment. Season it with remaining reserved marinade and salt and pepper and mix well. Add the lamb on top of the vegetables and pour the white wine in from the side of the pan.

Fold the parchment to cover the lamb and...

Fold the parchment to cover the lamb and vegetables. Pull parchment paper sides together and cover tightly, sealing the edges to create a parchment parcel to retain the moisture as it cooks.

Place the roasting pan on the center rack...

Place the roasting pan on the center rack of your heated oven and cook for about 4 hours, or until the meat is tender and falls apart. Remove the cover, increase the temperature to 425 degrees, and cook for 15- 20 minutes to brown.

Once ready, allow the lamb kleftiko to sit...

Once ready, allow the lamb kleftiko to sit for about 20 to 30 minutes before serving. After resting, shred the lamb meat with forks and serve along with roasted vegetables.

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Lamb kleftico (kleftiko)

Kleftiko (Greek Lamb Cooked In Parc...

Top 2 kleftiko recipes from across the web

The most viewed kleftiko 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 (Greek Lamb Cooked In Parc...

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