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5.0 from 12 votes

Greek Style Lamb Traybake (Kleftiko)

This Greek Style Lamb Traybake is incredibly simple to make, looks beautiful and takes very little prep time. It can be served with green vegetables and gravy or why not go completely Greek and serve it with a simple Greek salad? Perfect for Easter or as an alternative to Sunday roast....but easy enough to make midweek too. (Serves 4-6, depending on appetite.)

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 30 mins
Servings: 6 people
Calories: 652 kcal
Course: Main Course
Cuisine: Greek

Ingredients

Lamb Traybake
  • 1.5 kg boneless lamb rump cut into 6 pieces
  • 750 g baking potatoes peeled and cut into 50g/2oz pieces (ish)
  • 2 lemons cut into quarters lengthways
  • 8 cloves garlic gently bashed
  • 4 tablespoons olive oil
  • salt and pepper
  • 2 tablespoons oregano
  • 6 bay leaves
  • 300 ml cold water
Greek Salad
  • 1 small red onion (or half a large one) sliced very thinly
  • Juice of ½ lemon
  • ½ cucumber cut into half moons
  • 12 cherry tomatoes, mixed colours if possible cut in half
  • 12 kalamata olives (or normal black ones , if you prefer) stones removed
  • 2 tablespoons olive oil plus a little extra for garnish
  • salt and pepper
  • 1 tablespoon dried oregano plus a little extra for garnish
  • 100 g feta cheese cubed

Instructions

Lamb Traybake
    Cup of Yum
  1. Preheat your oven to 160C / 140C fan / gas mark 3 / 325F.
  2. Place the lamb and potatoes in a large baking tray – big enough to fit everything in one layer.
  3. Cut the lemons into quarters, lengthways and squeeze the juice over the lamb and potatoes. Place the squeezed lemon quarters into the tray.
  4. Add salt, pepper, garlic, oregano and bay and then drizzle over 4 tablespoons of olive oil. Mix everything together (you may find this easiest to do with your hands) and lay everything flat in the tray again.
  5. Carefully pour 300ml/1¼cups cold water into the tray – try to pour the water around the lamb and potatoes, not over the top or you will wash off the oil!
  6. Cover the tray with tin foil and place in your preheated oven for 2 hours.
  7. After 2 hours turn the oven up to 220C / 200C / gas mark 7 / 425F, uncover your tray and roast for 15 minutes to allow the potatoes to crisp up and the lamb to form a gnarly crust.
  8. Remove from the oven and serve with a Greek salad or with green vegetables instead, if you prefer.
Greek Salad
  1. The salad can be made ahead of time or just before the lamb is ready to come out of the oven or any time in between. If you are making this ahead of time, simply cover with clingfilm and pop into the fridge until you are ready to serve.
  2. Start by placing the finely sliced onions and lemon juice in a bowl. Mix together and allow to sit for 5 minutes. This will soften the onions slightly and take away the harsh edge. The onions will also add extra flavour to the dressing, making it even more delicious. You can use this 5 minutes to prep the rest of the ingredients for the salad.
  3. After 5 minutes, add the cucumber, tomatoes, olives, olive oil, salt, pepper and oregano and mix everything together gently.
  4. Scatter over the cubed feta and drizzle with a little extra olive oil and sprinkle over an extra pinch of oregano.

Notes

  • Suitable for freezing.
  • Nutrition information is approximate and meant as a guideline only.

Nutrition Information

Calories 652kcal (33%) Carbohydrates 33g (11%) Protein 57g (114%) Fat 32g (49%) Saturated Fat 9g (45%) Cholesterol 177mg (59%) Sodium 486mg (20%) Potassium 1473mg (42%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 330IU (7%) Vitamin C 37.4mg (42%) Calcium 193mg (19%) Iron 7.3mg (41%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 652

% Daily Value*

Calories 652kcal 33%
Carbohydrates 33g 11%
Protein 57g 114%
Fat 32g 49%
Saturated Fat 9g 45%
Cholesterol 177mg 59%
Sodium 486mg 20%
Potassium 1473mg 31%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 330IU 7%
Vitamin C 37.4mg 42%
Calcium 193mg 19%
Iron 7.3mg 41%

* Percent Daily Values are based on a 2,000 calorie diet.