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Lamb kleftiko
Αρνί κλέφτικο (arni kleftiko): lamb slow-baked in a sealed parcel with potatoes, garlic, lemon and oregano
Kleftiko takes its name from the klephts, mountain fighters of the Peloponnese who were said to cook stolen lamb in sealed pits so no smoke gave them away. Today it is a celebration dish across mainland Greece and Cyprus, baked for Easter week and name days. Lamb on the bone is sealed in parchment with potatoes, garlic, lemon and herbs and baked low for hours, so it steams in its own juices until it falls from the bone. Serve with a village salad and bread. Chef's tip: seal the parcel tightly; if steam escapes, the meat dries and the potatoes never soak up the juices.
- Total time
- 235 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the lamb
For the vegetables
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What you'll need
Spices & pantry
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Method
0/7 doneStep 1: Rub the 3 ⅓ lb lamb shoulder or leg on the bone all over with 4 tbsp lemon juice, half the 2 ½ tbsp olive oil, 2 tsp dried oregano, 2 tsp salt and 1 tsp black pepper. Make small cuts and push in half the 4 cloves garlic. Cover and marinate in the fridge for at least 2 hours, or overnight.
10 minStep 2: Heat the oven to 325°F (fan 275°F). Lay two long sheets of baking parchment crossways in a deep roasting tin, with a large sheet of foil under them.
5 minStep 3: Toss 1 ¾ lb waxy potatoes, 2 red onions and 2 tomatoes with the rest of the 2 ½ tbsp olive oil and the remaining 4 cloves garlic and spread them in the middle of the parchment. Sit the lamb on top with 2 sprigs fresh rosemary and 3 bay leaves, and pour over any marinade.
5 minStep 4: Bring the parchment up and twist and fold the edges together to make a sealed parcel, then crimp the foil around it. A common mistake is leaving gaps: the steam leaks and the lamb comes out dry.
5 minStep 5: Bake for 3 hours without opening. Carefully open the top (watch for hot steam) and check the lamb: it should pull away from the bone with a fork. Lamb cooked this long is far beyond the safe 145°F minimum for whole cuts.
180 minStep 6: Scatter over 3 ½ oz feta if using, leave the parcel open and turn the oven up to 400°F for 20–25 minutes until the potatoes and lamb edges are golden.
25 minStep 7: Rest for 10 minutes, then serve straight from the parcel with all the juices spooned over.
10 min
Nutrition per serving
- Calories
- 780 kcal
- Protein
- 58 g
- Carbs
- 38 g
- Fat
- 44 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does lamb kleftiko take?
- About 235 minutes in total: 25 minutes to prepare and 210 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of lemon juice?
- Lime juice, same amount.
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