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Kleftico Served

The taste of Greece, it’s not going to win a beauty contest but gosh, it’s delicious. Wonderful for the autumn and winter months as well as summer. Simply prepare the meat and potatoes then go out for a walk or to the pub while it gently cooks. 

You’ll need baking paper and string.

6 medium sized potatoes, peeled and cut into large pieces

1 shoulder of lamb (approx 1.5kg)

zest of 1 lemon

4 cloves garlic, 2 kept whole and 2 finely sliced

1 tbsp dried oregano

100ml olive oil

Preheat the oven to 160C fan. Lie 2 pieces of string in a cross in the tin then top with 2 pieces of baking paper in a cross (see photos).

Spread the potatoes on the paper, nestle the two whole garlic cloves in amongst them in the tin and season lightly with salt. Season the lamb with plenty of salt and pepper and sprinkle the oregano on both sides. Place skin side up on the potatoes then sprinkle with lemon zest and sliced garlic. Pour the olive oil over the meat and potatoes.

Draw the side up of the paper making a parcel and secure with string. Place in the oven for 4 hours.

You can either serve it straight from the oven in it’s parcel, however, we prefer slightly chewy potatoes:

Turn the heat up to 220C, open up the parcel (remove string, it’ll be clean so you can use again) remove to a warm serving plate and cover with foil to keep warm). Leave the parcel open and put the potatoes back in the oven for 20-25 minutes, remove with a slotted spoon to the meat dish and drizzle a little of the cooking juices over the meat.

Lay out string in baking tray
Line tray with baking paper
Potatoes laid under lamb ready to cook
Kleftico wrapped and ready to roast
Kleftico unwrapped and ready to finish
Kleftico served with potatoes
Kleftico served

Kleftiko (slow cooked lamb & potatoes

Jules
The taste of Greece, it's not going to win a beauty contest but gosh, it's delicious. Wonderful for the autumn and winter months as well as summer. Simply prepare the meat and potatoes then go out for a walk or to the pub while it gently cooks. 
You'll need baking paper and string.  This dish will feed 4-6 people depending on the size of the shoulder.
5 from 1 vote
Prep Time 5 minutes
Cook Time 4 hours 30 minutes
Course Main Course
Cuisine Greek
Servings 5 people
Calories 632 kcal

Equipment

Baking paper and string

Ingredients
  

  • 6 medium potatoes peeled and cut into chunks
  • 1.5 kg whole lamb shoulder
  • 1 lemon zested
  • 4 cloves garlic 2 kept whole and 2 finely sliced
  • 1 tbsp dried oregano
  • 100 ml olive oil

Instructions
 

  • Preheat the oven to 160C fan. Lie 2 pieces of string in a cross in the tin then top with 2 pieces of baking paper in a cross (see photos).
  • Spread the potatoes on the paper, nestle the two whole garlic cloves in amongst them in the tin and season lightly with salt. Season the lamb with plenty of salt and pepper and sprinkle the oregano on both sides. Place skin side up on the potatoes then sprinkle with lemon zest and sliced garlic. Pour the olive oil over the meat and potatoes.
  • Draw the side up of the paper making a parcel and secure with string. Place in the oven for 4 hours.
  • You can either serve it straight from the oven in it's parcel, however, we prefer slightly chewy potatoes:
  • Turn the heat up to 220C, open up the parcel (remove string, it'll be clean so you can use again) remove to a warm serving plate and cover with foil to keep warm). Leave the parcel open and put the potatoes back in the oven for 20-25 minutes, remove with a slotted spoon to the meat dish and drizzle a little of the cooking juices over the meat.

Nutrition

Calories: 632kcalCarbohydrates: 47gProtein: 43gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gCholesterol: 121mgSodium: 147mgPotassium: 1661mgFiber: 7gSugar: 3gVitamin A: 27IUVitamin C: 62mgCalcium: 75mgIron: 6mg
Tried this recipe?Let us know how it was!

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