Lamb Kleftiko Recipe
Slow cooked lamb shoulder, oven roasted potatoes, red peppers, feta cheese
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Ingredients
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Lamb & Marinade
Vegetables & Roasting
Finishing & Serving
Method
Lamb & Marinade
- 1
Prepare and marinate the lamb
Pat the lamb shoulder dry with paper towels. In a bowl combine 4 tbs olive oil, minced garlic, lemon juice, dried oregano, chopped rosemary, chopped thyme, 120 ml white wine, 2 tsp sea salt and 1 tsp black pepper. Rub the marinade all over the lamb, making small incisions in the meat and pushing some marinade into them. Marinate at least 2 hours in the refrigerator or preferably overnight for best flavor.
- 2
Bring to room temperature
Remove the lamb from the refrigerator 45–60 minutes before cooking so it comes closer to room temperature. Preheat the oven to 160°C (325°F).
- 3
- 4
Slow roast the lamb
Place the seared (or unseared) lamb in the Dutch oven. Pour any remaining marinade and 60–80 ml additional water or stock into the pot to create steam and a shallow braising liquid. Cover tightly with a lid or double-wrap with foil. Roast in the preheated 160°C oven for 3 to 3 1/2 hours, or until the meat is fork-tender and falling from the bone (internal temp for pull-apart lamb will be around 95°C/203°F). Check once halfway to ensure there is still some liquid; add 60 ml more stock or water if the pot looks dry.
Vegetables & Roasting
- 5
Prepare potatoes and peppers
While the lamb begins roasting, toss the halved potatoes, red pepper strips and quartered red onion with 3 tbs olive oil, 1 tsp dried oregano, 1 tsp sea salt and 1/2 tsp black pepper in a large bowl until evenly coated.
- 6
Oven roast vegetables
After the lamb has roasted for about 2 hours and is tender but not yet completely falling apart, remove the ovenproof lid and nestle the seasoned potatoes, peppers and onions around the lamb in the roasting pan (or transfer lamb to a tray and place vegetables on a separate baking sheet). Increase oven temperature to 200°C (390°F). Roast for 35–45 minutes, turning vegetables once, until potatoes are golden and tender and peppers are slightly charred. If the lamb has an exposed top, return it uncovered so it can brown lightly with the vegetables.
Finishing & Serving
- 7
Rest and finish
Remove the lamb and vegetables from the oven. Transfer the lamb to a cutting board and tent loosely with foil; let rest 10–15 minutes. If there is excess braising liquid in the pan, skim off fat and spoon some over the vegetables or reduce it on the stovetop for 3–5 minutes to concentrate flavor.
- 8
- 9
Serving suggestion
Serve warm family-style. Leftovers keep well refrigerated in an airtight container for up to 3 days; reheat gently in a 160°C oven with a splash of water or stock to prevent drying.