Description
Greek Kleftiko is a bold, slow-roasted lamb dish marinated with garlic, lemon, and herbs, then sealed in parchment paper for hours until incredibly tender and juicy. A rich, flavorful centerpiece perfect for special occasions.
Ingredients
- Marinade:
- 6–7 lbs boneless leg of lamb
- 1/4 cup extra virgin olive oil
- 2 lemons, juiced
- 10–12 garlic cloves, sliced
- 2 tbsp fresh rosemary, chopped
- 1.5 tbsp dried oregano
- 2 tsp dried thyme
- 1/2 tsp cinnamon
- 1 tsp chili flakes
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp salt
- 1 tsp black pepper
- Kleftiko:
- 2 large tomatoes, wedged
- 4–5 potatoes, wedged
- 1 large red onion, wedged
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 8–10 green olives
- 1/2 cup white wine (optional or substitute with broth)
Instructions
- Pat lamb dry and score the surface with shallow cuts.
- Mix marinade ingredients and rub all over the lamb, reserving 2 tbsp for vegetables.
- Cover and marinate in the fridge for at least 5–6 hours or overnight.
- Remove lamb from fridge 30 minutes before cooking. Preheat oven to 190°C (375°F).
- Line a roasting pan with large sheets of parchment paper.
- Spread vegetables in the pan, season with reserved marinade, salt, and pepper.
- Place lamb on top and pour liquid (wine or broth) into the pan.
- Wrap tightly with parchment to seal.
- Bake for about 4 hours until lamb is tender.
- Open parchment, increase heat to 220°C (425°F), and cook 15–20 minutes to brown.
- Rest 20–30 minutes, then shred and serve with vegetables.
Notes
- Use broth instead of wine for a halal version.
- Cooking time may vary based on lamb size.
- Store leftovers in fridge up to 5 days or freeze up to 3 months.
- Reheat gently for best texture.
- Prep Time: 20 minutes
- Cook Time: 4 hours 15 minutes
- Category: Main
- Method: Roast
- Cuisine: Greek