Kleftiko

Kleftiko (Greek slow-baked lamb)

A traditional Greek dish of lamb marinated with lemon, garlic and oregano, then wrapped tightly in parchment and slow-baked until the meat is meltingly tender and falls off the bone.

Prep

25 min

Cook

240 min

Total

265 min

Serves

4-6

Difficulty

Medium

Recipe ingredients

• •1500 g (3¼ lb) bone-in lamb shoulder, cut into 4-5 cm / 1½-2 in pieces; bone-in is essential for traditional flavor
• •60 ml (¼ cup) extra-virgin olive oil, plus extra for sealing
• •60 ml (¼ cup) fresh lemon juice, from about 2 lemons
• •1 whole lemon, unwaxed, sliced into thin rounds
• •8 cloves garlic, smashed and roughly chopped
• •2 tbsp dried Greek oregano
• •1 tsp fine sea salt
• •freshly ground black pepper, ½
• •800 g (1¾ lb) waxy potatoes, such as Yukon Gold or Greek “spuddy” potatoes; cut into large wedges
• •1 medium brown onion, sliced into thick rings
• •150 ml (⅔ cup) water or dry white wine, wine is more traditional; substitute water if preferred
• •1 sheet large parchment paper, or unbleached baking paper; see note for alternatives
• •1 sheet heavy-duty aluminum foil, used outside the parchment to ensure a tight seal

Steps

1. 1 Place the lamb pieces in a large bowl. Add the olive oil, lemon juice, smashed garlic, oregano, salt and pepper. Toss well to coat. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight (up to 24 hours).
2. 2 Remove the lamb from the fridge 30 minutes before cooking. Preheat the oven to 160°C / 325°F (fan 150°C / 300°F).
3. 3 Lay a large sheet of heavy-duty aluminum foil on the counter, then lay a slightly smaller sheet of parchment paper on top (the parchment prevents the food from touching the foil). If you do not have a large enough sheet, overlap two pieces of parchment and fold the seam to seal.
4. 4 Spread the sliced onion in the centre of the parchment. Pile the potato wedges on top of the onions, then arrange the marinated lamb and all of the marinade on top. Tuck the lemon slices in and around the meat. Pour the water or wine into the package.
5. 5 Bring the long edges of the parchment and foil together above the lamb, fold over several times to seal, then fold and crimp the short ends tightly to create a fully sealed parcel. The parcel must be airtight so the meat steams in its own juices.
6. 6 Place the parcel in a large roasting pan (in case of any small leaks) and transfer to the middle of the oven. Bake for 3 hours 30 minutes without opening the parcel.
7. 7 After 3 hours 30 minutes, carefully open the top of the parcel (watch for a burst of hot steam) and use a fork to check the lamb. The meat should pull apart easily with no resistance; if it still feels firm, reseal and return to the oven for another 20–30 minutes.
8. 8 For a final touch, open the parcel fully, increase the oven to 220°C / 425°F and roast for 10–15 minutes to brown the top of the lamb and crisp the potato edges.
9. 9 Rest the meat for 10 minutes, then bring the whole parcel to the table and open it at the table for the full aroma. Spoon the pan juices over the lamb and serve with crusty bread and a Greek salad.