Kleftiko (Slow-Roasted Lamb)
Lamb sealed in a parcel with garlic, lemon and potatoes, roasted until it falls from the bone.
10 ingredients
5 steps
Ingredients
- 11.5kg lamb shoulder (bone-in)
- 26 garlic cloves (sliced)
- 3Juice of 2 lemons
- 44 tbsp olive oil
- 52 tsp dried oregano
- 61 tsp cinnamon
- 7600g potato wedges
- 82 tomatoes (halved)
- 9Salt and pepper
- 10Baking parchment and foil
Instructions
- 1Score the lamb deeply and push garlic slices into the cuts. Rub all over with olive oil, lemon, oregano and cinnamon. Season generously. Marinate overnight if possible.
- 2Preheat oven to 160°C.
- 3Lay a large double layer of parchment then foil in a roasting tin. Spread potatoes and tomatoes inside; place lamb on top.
- 4Seal the parcel tightly so no steam escapes.
- 5Roast for 3.5–4 hours until lamb is meltingly tender. Open the parcel for the last 30 minutes to brown. Rest before serving.