Kleftiko - Greek Slow-cooked Lamb
Experience the magic of Kleftiko, my all-time favourite Greek dish! 😍 This classic lamb dish, marinated in lemon juice, olive oil and plenty of seasonings, is slow-cooked until super tender and it melts in your mouth 😮💨
Ingredients
1.5-1.8kg lamb shoulder
1kg baby potatoes, chopped
3 bell peppers, chopped
2 large red onions, chopped
For the marinade:1/2 cup extra Greek virgin olive oil
1/2 cup white wine vinegar
1 lemon, juiced
2 heaped tsp dried oregano
4 garlic cloves, grated
2 tsp whole grain
mustard
Plenty of salt
4 hour 50 minutes to prepare and cook | Serves 4-6
Method
Start by chopping up the veggies in half and setting them aside in a bowl.
Preheat the oven to 150 degrees Celsius fan. Prepare the marinade by mixing all the ingredients above.
In a large roasting tray, add the lamb shoulder, chopped potatoes, onions and bell peppers. Pour over the marinade and mix everything together until well-coated.
Cover the food first in parchment paper, making sure to tuck in the ends around as this traps the heat and ensures the lamb is tender. Then cover over the parchment paper with foil.
Place in the oven to cook for 4 and a half hours, turning the lamb half way through and basing in the juices.
