Lamb Kleftiko

Looking for a new and flavorful way to cook lamb, we think you’ll love this greek recipe. We show you how to cook a lamb kleftiko. A whole leg of lamb slow-roasted in the oven for 5 hours to create melt in the mouth lamb and potatoes with onion and peppers. It can also be prepared using other bone-in cuts, such as half a shoulder or lamb shank, simpy half the quantity of other ingredients used, and check the cooking times for all sizes, given in the blog post above.

📝 Ingredients

• 2 kg Leg of Lamb (or Lamb Shoulder)
• 1.2 kg Potatoes
• 2 Red Onions (cut into large pieces)
• 2 Red Peppers (cut into large pieces)
• 250 ml White Wine
• Salt and Pepper
• 6 Sprigs Fresh Rosemary
• 125 ml Olive Oil
• 1 whole Lemon (Juice)
• 1 tbsp Honey
• 6 cloves Garlic (crushed)
• 1 tbsp Dried Oregano
• 250 g Feta Cheese (Cubed or crumbled)
• 150 g Kalamata Olives

👨‍🍳 Instructions

1. 1Preheat: It is best to remove the 2 kg Leg of Lamb from the fridge, and out of packaging, pat dry and leave at room temperature about an hour before cooking.When ready to cook preheat oven to 150°C fan / 170°C / 325°F / Gas mark 3Cut two long strips of parchment paper to overlap the roasting tin in a cross pattern.
2. 2Potatoes: Peel and chop the 1.2 kg Potatoes into large pieces, add into the prepared tin.
3. 3Vegetables: Next, chop the 2 Red Onions and 2 Red Peppers and add to the parchment paper-lined tin.
4. 4Marinade: In a jug add 125 ml Olive Oil, 1 whole Lemon (Juice), 1 tbsp Honey, 6 cloves Garlicand 1 tbsp Dried Oregano. Still together well.
5. 5Pour half the marinade over the vegetables.
6. 6Dry: Pat the room-temperature lamb dry using some kitchen paper towel and sit it on the vegetables.
7. 7Rub: Pour the remaining marinade over the lamb and rub it in on both sides with your hands.
8. 8Wine: Add the leftover squeezed lemon halves and pour 250 ml White Wine around the vegetables (not over the lamb).
9. 9Season generously with Salt and Pepper, and wrap the overhanging parchment paper over the lamb one sheet at a time to create a parcel.
10. 10Oven: Cover the tray with foil. Cook in the oven at 150°C fan / 170°C / Gas Mark 3 / 325°F for 4 hours 30 minutes. Cooking times on this recipe card is for a 2 kg - 2.5 kg shoulder or leg of lamb with bone in - see notes or blog post for other sizes.
11. 11Cut: Remove from the oven set foil aside for later, cut away excess parchment paper.
12. 12Rosemary: Use the 6 Sprigs Fresh Rosemary to baste the lamb with cooking juices. Then sprinkle the rosemary over the lamb and vegetables. Optional - Add 250 g Feta Cheese in cubes or crumbled on top of potatoes and add 150 g Kalamata Olives if using?
13. 13Brown: Place back in the oven uncovered for the final 30 minutes.Remove and check with a fork to see if lamb is soft enough to fall off the bone - if not, recover with foil and continue cooking for a further 30 minutes.
14. 14Rest: Allow the lamb to rest covered with the foil for at least 30 minutes before serving.Use two forks to help pull the meat off the bone after resting.