Arni Kleftiko Recipe

Name: Santorini Greek Tavernas Arni Kleftiko Recipe
Cook time: 3 h
Total time: 3 h
Yield: 6 servings
Cuisine: Greek
Ingredients: 1.5 kg Lamb shoulder; 4 cloves Garlic cloves; 60 ml Lemon juice; 100 ml Olive oil; 500 g Potatoes, peeled and quartered; 2 medium Onions, quartered; 2 medium Carrots, peeled and chopped; 2 tsp Oregano, dried; 1 tsp Salt; 0.5 tsp Black pepper; 1 sheet Parchment paper or aluminum foil

Inspired by Santorini Greek Taverna

Time3h

Serves6

Roast Lamb

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Ingredients

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Meat

3 1/3 lb (1.5 kg) Lamb shoulder

4 cloves Garlic cloves

1/4 cup (60 ml) ReaLemon lemon juice

0.42 cup (100 ml) olive oil

Vegetables

1 1/8 lb (500 g) Potatoes, peeled and quartered

2 medium Onions, quartered

2 medium Carrots, peeled and chopped

Herbs and Spices

2 tsp Oregano, dried

1 tsp Celtic sea salt

1/2 tsp black pepper

Others

1 sheet Parchment paper or aluminum foil

Method

Preparation

Marinate the Lamb

In a bowl, mix the olive oil, lemon juice, minced garlic, oregano, salt, and black pepper. Rub this marinade all over the lamb shoulder. Let it marinate for at least 2 hours, preferably overnight in the fridge.

Prepare the Vegetables

Preheat your oven to 160°C (320°F). In a large roasting pan, place the quartered potatoes, onions, and carrots. Drizzle with a bit of olive oil and season with salt and pepper.

Cooking

Roast the Lamb

Place the marinated lamb shoulder on top of the vegetables. Cover the pan tightly with parchment paper or aluminum foil to lock in moisture. Roast in the preheated oven for about 3 hours, or until the lamb is tender and easily pulls apart with a fork.

Serve

Remove the lamb from the oven and let it rest for 15 minutes before slicing. Serve with the roasted vegetables.