Kleftiko

Slow-cooked to melt-in-the-mouth perfection, this traditional Greek kleftiko wraps tender lamb, garlic, lemon, and herbs in a rustic, aromatic parcel that’s bursting with Mediterranean flavour. Whilst this does take a little while to make, it is definitely worth the effort.

Serves: 6-7 adults

Prep: 1 hour

Cooking Time: 4 hrs 40 mins

Ready In: 5hrs 40 mins + Overnight

2kg Leg of Lamb
2 Lemons
4 Cloves Garlic
2 tbsp Oregano
1/2 tsp Salt
250ml White Wine
100ml Olive Oil
1.5kg Potatoes
4 Peppers, mix of colours
2 Red Onions
2 Tomatoes
200g Feta

Crush the garlic and add to the oregano and zest of 1 lemon. Rub over the lamb, then mix together the oil, white wine and juice of the 2 lemons. Pour over the lamb, cover and leave to marinate overnight.
Preheat the oven to 160C/ 140 Fan/ Gas 3. Peel the potatoes and chop- leave fairly large as it will be in the oven a long time! Cut the onions into 8 wedges each, the peppers into large chunks and slice the tomatoes.
Cut a large strip of baking paper and lay it lengthways across the roasting tin. Then cut another 2 strips of baking paper and lay widthways, so you have a rough cross shape- make sure there is enough overhanging to make a parcel. Tip the potatoes in the base, then add the lamb, veg and then the marinade. Fold the paper over to make a parcel and scrunch closed to make a seal. Bake for 4 hours.
Take the lamb out of the oven, open the parcel, and fold the paper back round the lip of the roasting tin. Increase the oven temperature to 220C/200C Fan/ Gas 7, spoon the sauce over the lamb then return to the oven for 20 minutes. Remove the lamb and wrap in foil, and give the veg a turn over then return to the oven for another 20 minutes. Remove from the oven, crumble in the feta and serve.

Method

Crush the garlic and add to the oregano and zest of 1 lemon. Rub over the lamb, then mix together the oil, white wine and juice of the 2 lemons. Pour over the lamb, cover and leave to marinate overnight.
Preheat the oven to 160C/ 140 Fan/ Gas 3. Peel the potatoes and chop- leave fairly large as it will be in the oven a long time! Cut the onions into 8 wedges each, the peppers into large chunks and slice the tomatoes.
Cut a large strip of baking paper and lay it lengthways across the roasting tin. Then cut another 2 strips of baking paper and lay widthways, so you have a rough cross shape- make sure there is enough overhanging to make a parcel. Tip the potatoes in the base, then add the lamb, veg and then the marinade. Fold the paper over to make a parcel and scrunch closed to make a seal. Bake for 4 hours.
Take the lamb out of the oven, open the parcel, and fold the paper back round the lip of the roasting tin. Increase the oven temperature to 220C/200C Fan/ Gas 7, spoon the sauce over the lamb then return to the oven for 20 minutes. Remove the lamb and wrap in foil, and give the veg a turn over then return to the oven for another 20 minutes. Remove from the oven, crumble in the feta and serve.