A traditional Greek slow-cooked lamb dish, prepared with potatoes, lemon, garlic, and Mediterranean herbs, sealed to perfection for maximum tenderness and flavor. It is a hearty and iconic meal.
Kleftiko: Greek Slow-Cooked Lamb
A traditional Greek slow-cooked lamb dish, prepared with potatoes, lemon, garlic, and Mediterranean herbs, sealed to perfection for maximum tenderness and flavor. It is a hearty and iconic meal.
Ingredients
- 2 kg lamb shoulder bone-in
- 4 large potatoes peeled and quartered
- 1 large red onion cut into wedges
- 4 cloves garlic sliced
- 1 lemon thinly sliced
- 0.5 cup olive oil extra virgin
- 2 tbsp dried oregano crushed
- 1 tbsp fresh thyme chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup chicken broth optional
- 200 g feta cheese crumbled (optional)
Instructions
- In a large bowl, combine the lamb chunks, potatoes, red onion, sliced garlic, lemon slices, olive oil, oregano, thyme, salt, and pepper. Mix well to ensure everything is evenly coated. For best flavor, cover and refrigerate for at least 2 hours, or preferably overnight.
- Preheat your oven to 160°C (325°F).
- Lay out two large sheets of parchment paper or heavy-duty foil, overlapping slightly. Place the lamb and vegetable mixture in the center. If using, sprinkle the crumbled feta cheese over the top. Pour in the chicken broth if desired, for extra moisture.
- Bring the edges of the parchment/foil together and seal tightly to form a secure package. Ensure no steam can escape. If using a clay pot, place the mixture inside, cover tightly with the lid, and seal the edges with a strip of dough or foil.
- Place the sealed package or clay pot in a large baking dish. Bake for 3 to 3.5 hours, or until the lamb is fall-off-the-bone tender. The cooking time may vary slightly depending on your oven and the size of the lamb pieces.
- Carefully open the package or pot, being mindful of the hot steam. Serve the Kleftiko hot, directly from the baking dish, allowing everyone to enjoy the rich aromas and tender meat.
Notes
For best results, marinate the lamb overnight. If you don't have parchment paper, you can use heavy-duty aluminum foil. Ensure the package is tightly sealed to trap the moisture. Serve with a simple green salad and crusty bread to soak up the delicious juices.
