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+ servings

Greek Lamb Kleftiko

Prep Time30 mins
Cook Time4 hrs
Marinading the Lamb3 hrs
Total Time7 hrs 30 mins
Course: Main Course
Cuisine: Greek, Mediterranean
Keyword: Lamb
Servings: 6
Ingredients
  • 1 tbsp fresh rosemary finely chopped
  • 1 tbsp Dried oregano
  • ¼ tsp cinnamon
  • 1 tsp salt
  • ½ tsp fresh ground black pepper
  • 1 lemon zested and juiced
  • 2 large cloves garlic crushed and roughly chopped
  • 2 tbsp Olive Oil
  • 2 ½ lbs Boneless leg of lamb cut into ¼ lb portions
  • 1 lb baby potatoes cut in half
  • 1 large red onion cut into 8 wedges
  • 1 large red bell pepper cut into large chunks
  • 1 pint cherry tomatoes. Halved
  • 1 bay leaf

Instructions

  • In the bottom of a bowl large enough to hold the lamb, combine the rosemary, oregano, cinnamon, salt, pepper, garlic, lemon zest, lemon juice and olive oil and stir to combine well.
  • Add the lamb chunks, and toss to coat all over with the olive oil marinade
  • Cover and place in the refrigerator for at least 3 hours, preferably overnight.
  • About an hour before you put the lamb in the oven, remove it from fridge and let stand at room temperature
  • Preheat the oven to 300F/150C
  • While lamb is resting, cut 2 strips of parchment paper about 2 ½ feet long. Place them on the counter or on a baking sheet at right angles to each other.
  • Remove the lamb from its bowl and set aside on a plate for the time being, leaving remaining marinade and juices behind.
  • Add potatoes, onions, peppers and cherry tomatoes to the bowl and toss with the remaining lamb marinade.
  • Transfer the vegetables to the center of the parchment paper
  • Place the lamb on top, and add a bayleaf. Add two whole garlic cloves, and juice of 1 lemon over the top. Toss the empty lemon shells in with the lamb
  • Bring the edges of the parchment together and fold up tightly, and tie together with a length of butchers twine.
  • Place in oven and cook for 4 hours
  • After 4 hours, raise the temperature in the oven to 390F/200C and cook for another 20 minutes to help ensure the lamb and veggies are browned
  • Remove from the oven. And let rest for 30 mins before serving.