Greek · Main · Medium
Kleftiko
Lamb and potatoes sealed in parchment and slow roasted until they fall apart. The bandit's dinner, and worth the wait.
The whole recipe in 60 seconds
Kleftiko, in 5 ideas
- The parchment seal steams everything in its own juices.
- Lamb shoulder has the fat and flavor this needs, leg dries out.
- Do not peek for the first 2 hours, the seal matters.
- A squeeze of lemon at the end wakes everything up.
- It reheats beautifully, make extra.
What you need
Ingredients
- 1kg lamb shoulder, bone in, cut in chunks
- 600g potatoes, in wedges
- 1 whole garlic head, cloves separated
- 2 tbsp dried oregano
- Juice of 1 lemon
- 100ml olive oil
- 2 tomatoes, quartered
- Salt and pepper
How to make it
Directions
- Heat the oven to 160C (320F). Toss the lamb, potatoes, garlic, tomatoes, oregano, lemon, olive oil, salt and pepper in a roasting pan.
- Cover the pan tightly with a double layer of parchment, then foil, sealing the edges.
- Roast 2 hours 30 minutes without opening.
- Remove the cover and roast 30 minutes more until browned.
- Serve straight from the pan with the juices.
Money saver. Lamb shoulder is the cheapest lamb cut and the most flavorful for slow cooking.