Kleftiko

Greece

Cook Time:

Serves:

20 - 25 Minutes

2 - 4 Servings

Ingredients

Base Ingredients

• 1.5 kg lamb shoulder or leg, bone-in
• 4 cloves garlic, minced
• 1 large onion, sliced
• 3 large potatoes, peeled and quartered
• 2 lemons, juiced
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon ground allspice
• 1/2 cup dry white wine
• Salt and pepper, to taste
• Fresh rosemary sprigs (optional)
• Parchment paper and aluminum foil

Preparation

1. Preparing the Marinade:

In a bowl, combine the minced garlic, lemon juice, olive oil, dried oregano, dried thyme, ground cinnamon, ground cumin, ground allspice, salt, and pepper.

2. Marinating the Lamb:

Place the lamb in a large dish or a ziplock bag.
Pour the marinade over the lamb, ensuring it is well coated. Cover and refrigerate for at least 2 hours, preferably overnight.

3. Preparing the Vegetables:

Preheat your oven to 160°C (320°F).
In a large roasting pan, place the sliced onion and quartered potatoes.
Drizzle with olive oil and season with salt and pepper. Toss to coat.

4. Assembling the Kleftiko:

Place the marinated lamb on top of the vegetables.
Pour the white wine over the lamb and vegetables.
Add fresh rosemary sprigs, if using.

5. Wrapping the Kleftiko:

Cover the lamb and vegetables with a large sheet of parchment paper.
Securely wrap the parchment paper with aluminum foil, sealing all the edges to create a tight package.

6. Baking:

Place the roasting pan in the preheated oven and bake for 3 to 3.5 hours, or until the lamb is tender and falling off the bone.

7. Final Steps:

Carefully remove the foil and parchment paper from the roasting pan.
Increase the oven temperature to 200°C (390°F) and return the uncovered lamb to the oven for an additional 20-30 minutes to brown the meat.

8. Serving:

Serve the Kleftiko hot, with the roasted potatoes and onions.
Enjoy your meal!