Traditional Greek Lamb Kleftiko
Slow-roasted lamb leg with garlic, lemon, and oregano wrapped in parchment paper.
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Ingredients
- 4 lbs Leg of lamb, bone-in, cut into large chunks
- 2 lbs Potatoes, peeled and cubed
- 6 cloves Garlic cloves, slivered
- 1/2 cup Extra virgin olive oil
- 2 lemons Lemon juice, freshly squeezed
- 2 tablespoons Dried Greek oregano
- 3 sprigs Fresh rosemary sprigs
- 7 oz Kefalotyri or Graviera cheese, cubed
- 1 tablespoon Sea salt
- 1 teaspoon Black pepper, freshly ground
- 1 large Red bell pepper, sliced(optional)
Instructions
- 1
Preheat your oven to 325°F (160°C) and prepare a large roasting tin.
- 2
In a large mixing bowl, combine the lamb chunks, potatoes, olive oil, lemon juice, oregano, salt, and pepper, tossing thoroughly to coat.
- 3
Use a small knife to make incisions in the lamb meat and insert the slivered garlic cloves into the slits.
- 4
Lay two long pieces of parchment paper in a cross shape inside the roasting tin, leaving enough overhang to fold over the top.
- 5
Transfer the lamb and potato mixture onto the parchment, then nestle the cheese cubes and rosemary sprigs throughout the meat.
- 6
Fold the parchment paper tightly over the lamb to create a sealed parcel, then tie with kitchen twine or cover the whole tin tightly with foil to trap the steam.
- 7
Roast in the oven for 3.5 to 4 hours until the meat is incredibly tender and falling off the bone.
- 8
Open the parchment carefully, increase the heat to 400°F (200°C), and roast for another 15 minutes to brown the potatoes and lamb surfaces.
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