Kleftiko
Discover the rustic charm of Greek cooking with this Kleftiko recipe, a traditional dish that transforms lamb into a melt-in-your-mouth masterpiece. Tender lamb shoulder or leg is infused with the vibrant flavors of garlic, rosemary, oregano, and zesty lemon, then slow-roasted in a parchment-wrapped parcel alongside hearty chunks of potatoes and sweet red onions. The result? Juicy, succulent meat paired with perfectly roasted vegetables, all steeped in an aromatic jus of white wine and natural juices. This simple yet impressive dish is the epitome of Mediterranean comfort food, perfect for a cozy family dinner or an elegant dinner party centerpiece. Serve this Greek-style lamb with a crisp Greek salad or warm crusty bread to soak up every last drop of its irresistible flavors.
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Recipe Information
Ingredients
- 1.5 kg Lamb shoulder or leg (bone-in or boneless, trimmed of excess fat)
- 4 pieces Garlic cloves, thinly sliced
- 2 pieces Lemons
- 100 ml Olive oil
- 2 tsp Dried oregano
- 2 pieces Fresh rosemary sprigs
- 600 g Potatoes (peeled and cut into large chunks)
- 2 pieces Red onions (peeled and quartered)
- 100 ml Dry white wine
- 3 pieces Bay leaves
- 1 tsp Salt
- 1 tsp Black pepper
- 1 sheet Parchment paper or aluminum foil
Instructions
Preheat the oven to 160°C (320°F).
Prepare the lamb by making small incisions all over the meat with a knife. Insert thin slices of garlic into each incision.
In a small bowl, mix the juice of 1 lemon, olive oil, dried oregano, salt, and black pepper to make a marinade. Rub this mixture all over the lamb, ensuring it is well coated.
Spread a large sheet of parchment paper or aluminum foil over a baking dish. Place the lamb in the center of the sheet.
Arrange the potato chunks, quartered onions, and bay leaves around the lamb. Drizzle the vegetables with the juice of the remaining lemon and pour the white wine over everything.
Place the rosemary sprigs on top of the lamb, then fold the parchment or foil up to completely enclose the meat and vegetables, creating a sealed parcel. Use additional sheets if needed to prevent leaks.
Place the baking dish in the oven and cook for 3 hours. For extra tenderness, you can reduce the temperature to 140°C (285°F) and increase the cooking time to 4 hours.
Once cooked, carefully open the parcel (watch for hot steam) to check if the lamb is tender and falling off the bone. You can return it to the oven uncovered for 10-15 minutes to brown the top, if desired.
Serve the lamb and vegetables hot, drizzling any juices from the parcel over the top for added flavor. Pair with a fresh Greek salad or crusty bread to complete the meal.
Nutrition Facts
Calories |
1173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 25.3 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 331 mg | 110% | |
| Sodium | 784 mg | 34% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 5.5 g | ||
| Protein | 84.0 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1926 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
