Introduction

Kleftiko is a traditional Greek dish known for its succulent, slow-cooked lamb that is marinated in garlic, lemon, and herbs, and then baked until tender. The name “Kleftiko” translates to “stolen” and is rooted in the history of Greek bandits who would cook their stolen meat in a sealed pit to avoid detection. Today, it is a beloved dish that captures the rustic and hearty flavours of Greece.

Instructions

1. Marinate the Lamb:

• • Using a sharp knife, make small incisions all over the lamb and insert the sliced garlic cloves into these cuts.
  • In a large mixing bowl, combine the lemon juice, olive oil, dried oregano, salt, and black pepper.
  • Rub this mixture all over the lamb, ensuring it is well-coated.
  • Place the lamb in a roasting pan and cover with plastic wrap. Marinate in the refrigerator for at least 4 hours, preferably overnight for best results.

2. Prepare the Vegetables:

• • Preheat your oven to 325°F (160°C).
  • Arrange the potato wedges, carrots, onions, and optional tomatoes and red bell pepper around the lamb in the roasting pan.
  • Drizzle a bit of olive oil over the vegetables and season with salt and pepper.
  • Place the rosemary and thyme sprigs over and around the lamb.

3. Roast the Lamb:

• • Cover the roasting pan with aluminium foil or parchment paper, sealing it tightly to keep the moisture in.
  • Roast in the preheated oven for 3.5 to 4 hours, or until the lamb is tender and falling off the bone.
  • During the last 30 minutes of cooking, remove the foil or parchment to allow the lamb and vegetables to brown.

4. Rest and Serve:

• • Once the lamb is done, remove the roasting pan from the oven.
  • Let the lamb rest for 15-20 minutes before carving to allow the juices to redistribute.
  • Serve the lamb with the roasted vegetables, drizzled with the flavourful juices from the pan.

Tips

• Marinating: For best flavour, marinate the lamb overnight. The longer it marinates, the more flavourful and tender it will be.
• Sealing: Sealing the roasting pan tightly with foil or parchment is crucial for retaining moisture and ensuring the lamb becomes tender.
• Variations: You can add other vegetables like zucchini or green beans to the roasting pan if desired.
• Serving Suggestions: Serve with a side of tzatziki sauce, a fresh Greek salad, and crusty bread to soak up the juices.
• Leftovers: Leftover lamb can be used in sandwiches, salads, or even reheated for another meal.