Kleftiko Lamb
A tender, slow-roasted Greek lamb dish infused with lemon and herbs, perfect for family gatherings and special occasions.
Servings 6 servings
Calories 550kcal
Ingredients
Lamb and Vegetables
- 1500 g Lamb Shoulder or Leg Opt for a bone-in cut for tenderness.
- 800 g Potatoes Cut into wedges; Yukon Gold or red potatoes work well.
- 2 medium Tomatoes, chopped Adds sweetness and juiciness.
- 2 large Onion, sliced Sweet yellow onions are preferred.
- 5 cloves Garlic, minced Fresh garlic is essential.
- 5 tbsp Olive Oil Use extra-virgin for best results.
- 100 ml Lemon juice Juice from approximately 2 medium lemons.
- ½ cup Dry White Wine (optional) Enhances flavor; chicken broth is an alternative.
- 2 leaves Bay Leaves For herbal notes.
- 1 tbsp Dried Oregano Essential for authentic Greek flavor.
- 1 sprig Fresh Rosemary Dried can be used in a pinch.
- Salt & Pepper To taste.
Instructions
Preparation
- Preheat your oven to 180°C (350°F).
- Place the lamb in a baking dish, surrounded by potatoes, onions, and tomatoes.
- In a bowl, mix garlic, olive oil, lemon juice, and white wine, then pour over the lamb and veggies.
- Sprinkle with oregano, salt, and pepper.
- Add bay leaves and rosemary on top.
- Cover tightly with foil or baking parchment.
Cooking
- Roast for 2.5 to 3 hours, ensuring not to peek too soon.
- Uncover and roast for an additional 20 minutes for a crispy finish.
Serving
- Serve hot with crusty bread or a Greek salad.
Notes
Let the lamb rest for 10-15 minutes before slicing to keep it juicy. Store leftovers in an airtight container for up to 3 days, or freeze for up to two months.
