GREEK LAMB ROAST (Kleftiko-Style)

{ The method of preparing and cooking lamb for Easter depends greatly on the family and what region of Greece they are from. One thing all regions have in common is the use of salt (and plenty of it), herbs, fresh lemon juice, garlic and olive oil. Easter just wouldn’t be Easter without lamb being prepared and cooked. }

{ INGREDIENTS }

LAMB

2.2kg shoulder of lamb

2 cloves garlic, minced

2 rosemary springs, leaves removed

1 tsp sea salt

1 tsp dried oregano

½ tsp marjoram

½ tsp black pepper

Juice of 1 lemon

 

POTATOES

1kg potatoes, skin left on, washed and cut into wedges

2 tbs olive oil

½ tsp dried oregano

1 rosemary spring, leaves removed

sea salt

{ METHOD }

Preheat the oven to 180C fan forced. Arrange a baking tray large enough to fit the lamb.

Lay a long piece of foil and a long piece of baking paper on the bench. One width ways and the other lengthways to form a cross. You will be placing the lamb in the centre and wrapping it with the baking paper and foil.

In a bowl combine the garlic, rosemary, oregano, marjoram, salt and pepper and form a ‘paste’. Use this to rub and massage all over the lamb. Transfer to the baking paper and fold the baking paper and foil over to completely enclose the lamb. Place into the baking tray and roast for 3 ½ hours.

In the meantime prepare the side dishes. This may include the potatoes, a Greek salad, boiled peas, tzatziki dip, olives and feta (recipes for these are also on the blog). The potatoes need to be cooked 45 minutes prior to the lamb being ready.

To cook the potatoes, add them to a baking tray lined with baking paper and season with the oregano, rosemary and sea salt. Then drizzle olive oil all over. Combine well.  Place into oven on the rack above the roast and set timer for 45 minutes.

Once the lamb is cooked, carefully open the foil and baking paper and place back into the oven for 10 minutes to golden.

Squeeze fresh lemon juice all over lamb and potatoes. Place everything onto table and shred lamb using two forks. Serve immediately. 

Prep time: 10 MINUTES
Cook time: 3 HOURS 40 MINUTES
Total time: 3 HOURS 50 MINUTES
+ 4-6 +

More Recipes in this Category

Bengal Tiger Lentil Curry

{ A CLASSIC NORTH INDIAN LENTIL DISH, THIS CAN BE DRAMATIC LOOKING, AS THE YELLOW LENTILS STAND OUT FROM THE SMALLER BLACK PULSES. MOST IMPORTANTLY, IT IS LUSCIOUS AND DELICIOUS. ONCE THE LENTILS SOFTEN, THE MORE YOU STIR THEM THE CREAMIER THEY BECOME. LENTILS AND BUTTER GO REALLY WELL TOGETHER, SO I DO RECOMMEND YOU ADD A LITTLE BUTTER AT THE END BEFORE SERVING. THIS IS GREAT WITH RICE OR INDIAN BREADS. }

See Recipe »
Categories: MAINS.