How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Can I make this ahead?

Yes, you can marinate the lamb the day before and cook it on the day of serving.

What can I use instead of a leg of lamb?

Shoulder of lamb works well as a substitute due to its rich flavor.

How can I make this dish lighter?

Use a smaller lamb portion and increase vegetable quantities.

Can this be adapted for a slow cooker?

Yes, cook on low for 8 hours, skipping the parchment wrapping.

Greek Kleftiko Lamb with Oregano and Citrus

Name: Greek Kleftiko Lamb with Oregano and Citrus
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: Main Course
Ingredients: Leg of Lamb; Garlic Cloves; Fresh Oregano; Lemon Zest & Juice; Olive Oil; Salt & Pepper; Potatoes; Red Onions; Carrots; Bell Pepper; Thyme Leaves; Dry White Wine; Cinnamon Stick; Parchment Paper; Kitchen Twine

A succulent and fragrant lamb dish slow-cooked to perfection

Greek Kleftiko is a traditional dish where lamb is marinated with garlic, herbs, and citrus, then cooked slowly for a tender, melt-in-your-mouth experience.

4 h 30 min
6
Intermediate

Ingredients

For the Lamb Marinade

Leg of Lamb

1 (approximately 2 kg), trimmed

Garlic Cloves

6, minced

Fresh Oregano

2 tablespoons, chopped

Lemon Zest & Juice

Of 2 lemons

Olive Oil

2 tablespoons

Salt & Pepper

To taste

For the Cooking Vegetables

Potatoes

4 large, peeled and quartered

Red Onions

2, cut into wedges

Carrots

2, cut into thick slices

Bell Pepper

1, sliced

For the Flavoring

Thyme Leaves

1 tablespoon

Dry White Wine

1/2 cup

Cinnamon Stick

For the Wrapping

Parchment Paper

Kitchen Twine

Preparation

Marinating the Lamb

Combine Marinade Ingredients

In a bowl, combine garlic, oregano, lemon zest, lemon juice, olive oil, salt, and pepper.

Rub the Lamb

Rub the mixture all over the lamb, ensuring it penetrates well into the incisions.

Refrigerate

Cover and refrigerate for at least 2 hours, preferably overnight.

Preparing the Vegetables

Preheat the Oven

Preheat your oven to 170°C (340°F).

Make sure the lamb is at room temperature before cooking.

Arrange the Vegetables

In a large baking dish, arrange the potatoes, onions, carrots, and bell pepper.

Use a meat thermometer to ensure the lamb is cooked to your desired doneness.

Season the Vegetables

Sprinkle the vegetables with thyme leaves, season with salt and pepper.

Cooking Process

Encasing the Lamb

Place the lamb over the vegetables, sprinkling with wine and adding the cinnamon stick; wrap in parchment paper and secure with twine.

Slow Roasting

Bake in the preheated oven for 4 hours until the meat is tender and falling off the bone.

Browning

For a crispier finish, open the parchment during the last 15 minutes of cooking.

Plating & Serving