Entrée: Greece – Κλέφτικο ▶ Kleftiko (Lamb Kleftiko)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 4 hrs

Additional 15 min

Total 4 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

3–5 lb (1.4–2.3 kg) leg of lamb, cut into large pieces if preferred
6 cloves garlic, crushed
2 lemons, sliced
1 tbsp (15 ml) dried oregano
3 tbsp (45 ml) olive oil
2–3 potatoes, quartered (optional)
Salt to taste
Black pepper to taste
Parchment paper or foil for wrapping

Show original ingredient measurements

3–5 lb (1.4–2.3 kg) leg of lamb, cut into large pieces if preferred
6 cloves garlic, crushed
2 lemons, sliced
1 tbsp dried oregano
3 tbsp (45 ml) olive oil
2–3 potatoes, quartered (optional)
Salt to taste
Black pepper to taste
Parchment paper or foil for wrapping

Instructions

1. Preheat oven to 300°F (150°C). Rub lamb with olive oil, crushed garlic, oregano, salt and pepper.
2. Arrange lamb on a large sheet of parchment or foil with lemon slices and potatoes if using.
3. Fold and seal the parcel tightly to trap steam (or place in a covered baking dish).
4. Bake low and slow for 3–4 hours until meat is very tender and falling from the bone.
5. Carefully open parcel to allow juices to settle and to brown for 10–15 minutes under higher heat if desired.
6. Serve pieces with roasted potatoes and spooned pan juices.