Kleftiko | FoodieAtlas

Ingredients

5 kg lamb shoulder, bone-in, trimmed and cut into large chunks
4 cloves garlic, minced
1 large onion, chopped
2 large carrots, peeled and chopped
4 medium potatoes, peeled and chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1/4 cup olive oil
1/2 cup dry white wine
Juice of 1 lemon
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon ground cumin
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

Marinate the Lamb

In a large bowl, combine olive oil, white wine, lemon juice, minced garlic, dried oregano, dried rosemary, ground cumin, salt, and black pepper.

Add the lamb chunks to the bowl and toss to coat them thoroughly. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

Preheat the Oven

Preheat your oven to 160°C (320°F).

Prepare the Vegetables

In a large roasting pan, arrange the chopped onion, carrots, potatoes, and bell peppers.

Add the Lamb

Place the marinated lamb chunks on top of the vegetables in the roasting pan.

Cook the Kleftiko

Cover the roasting pan with aluminum foil.

Roast in the preheated oven for about 3 to 4 hours, or until the lamb is tender and falls off the bone. Remove the foil during the last 30 minutes of cooking to allow the lamb to brown.

Serve

Garnish with fresh chopped parsley before serving.