Greek Lamb Kleftiko
User Reviews
5
Greek Lamb Kleftiko
Description
Greek Lamb Kleftiko starts with a leg of lamb marinated in a blend of garlic, lemon juice and zest, fresh herbs like oregano or rosemary, cinnamon, olive oil, salt, and pepper. Multiple holes are made in the lamb so the marinade penetrates deeply. The lamb is then placed on parchment paper in a roasting pan and surrounded by cut potatoes, cherry tomatoes, cubes of kefalotiri cheese, and Greek olives, along with more fresh herbs and lemon juice. The whole package is sealed in parchment paper and roasted slowly, which tenderizes the lamb and allows the flavors to meld together.
The result is tender lamb infused with a bright, herbal marinade balanced by savory potatoes and tangy cheese, with the olives adding briny complexity. The cooking method lets the lamb remain moist and flavorful while the vegetables roast in its juices, creating a well-rounded combination of textures and flavors.
This rich and fragrant dish works well as a centerpiece for a Mediterranean-style meal. It pairs nicely with simple sides like a green salad or crusty bread to soak up the juices. The slow roasting makes it ideal for leisurely dinners where ample cooking time is planned.
Marinating the lamb overnight is recommended to maximize flavor penetration. The lamb is done when it is deep brown and the bone is exposed. Preparation involves some advance work, but the slow cooking yields a satisfying and distinctive dish.
Ingredients
For the marinade
- 4 lbs leg of lamb on bone
- 6 garlic cloves
- ½ teaspoon ground cinnamon
- 3 tablespoons extra virgin olive oil
- 2 tablespoons Herb like oregano, rosemary, or thyme, fresh, leaves
- 1 lemon juiced and zested
- salt sea salt
- black pepper freshly ground
You also need
- 2 lbs potato
- 1 cup cherry tomato or a whole tomato cut in ½ inch cubes
- 8 oz kefalotiri cheese cut in ½ inch cubes
- 1 cup olives Greek, pitted
- 3 tablespoon extra virgin olive oil
- 4-5 Herb like oregano, rosemary and thyme, fresh, sprigs
- 1 lemon
- black pepper freshly ground
- oregano dried
Instructions
- In a food processor, pulse the garlic cloves, 1 teaspoon sea salt, herbs, lemon zest, lemon juice, cinnamon, some black pepper, and 2-3 tbsp of extra virgin olive oil.Using a sharp knife, create many holes all over the lamb. Rub in the paste and push it into the holes. Transfer the lamb to a large pan (cover with cling wrap) or large ziplock bag, and marinate overnight or at least 3-4 hours.
- Use a large roasting pan. Cut two long pieces of parchment paper and place them in the pan in a cross position.
- Cut up the potatoes, tomato, and cheese.
- Place the leg of lamb in the middle of the pan, over the paper. Surround it with the potatoes. Add the tomatoes, cheese, and olives. Tuck some fresh rosemary sprigs and oregano sprigs all over.
- Add some lemon juice all over. Season potatoes and tomatoes with sea salt, and freshly ground pepper and dry oregano, and the rest of the olive oil.
- Fold the parchment paper over the lamb and cover everything. Tuck the paper sides in well. Roast lamb for 3.5 hours in a 320 F°/160°C oven.
- Open the parchment paper and roast lamb for another 30 minutes. Remove the lamb from the oven, and allow to rest for 30 minutes.
Notes
- Marinate the lamb for at least 3-4 hours, preferably overnight, to deepen flavors.
- The lamb is cooked about 4 hours until deeply browned and the bone is visible.
- The recipe involves using parchment paper to enclose the lamb and vegetables to retain moisture and aromas during roasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 993 kcal
% Daily Value*
| Calories | 993kcal | 50% |
| Carbohydrates | 48g | 16% |
| Protein | 82g | 164% |
| Fat | 52g | 80% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 27g | 135% |
| Cholesterol | 242mg | 81% |
| Sodium | 1138mg | 47% |
| Potassium | 1970mg | 42% |
| Fiber | 8g | 32% |
| Sugar | 3g | 6% |
| Vitamin A | 637IU | 13% |
| Vitamin C | 51mg | 57% |
| Calcium | 723mg | 72% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
