Lamb shoulder studded with garlic, rubbed with lemon and oregano, then sealed up with potatoes and tomatoes so it steams in its own juices for hours. It is hands-off Sunday lunch cooking with a tender, fragrant result that feeds six.
- Prep
- 30 min
- Cook
- 4 hr 15 min
- Resting
- 4 hr 40 min
- Total
- 9 hr 25 min
- Serves
- 6 servings
You will need deep roasting tin · baking paper · heavy-duty aluminium foil · small sharp knife · mixing bowl
Ingredients
For the lamb and marinade
For the vegetables and parcel
To serve
Method
Marinate the lamb
Use a small sharp knife to make about 16 deep slits all over the lamb, then push a slice of garlic into each one.
In a small bowl, whisk the 80 ml olive oil, lemon juice, oregano, cinnamon and thyme (if using), 2 tsp salt and the pepper.
Rub the marinade all over the lamb, working it into the slits. Cover and refrigerate for at least 4 hours, ideally overnight.
Take the lamb out of the fridge 30 minutes before cooking so it loses its chill.
Build the parcel
Preheat the oven to 160°C. Lay a large sheet of foil in a deep roasting tin, then a sheet of baking paper on top, leaving plenty of overhang on every side to fold and seal.
Toss the potato wedges with 2 tbsp olive oil and 1 tsp salt and spread them over the paper.
Place the lamb on the potatoes along with any marinade left in the dish. Tuck the tomatoes, onion (if using) and bay leaves around it, then pour the stock over everything.
Slow-roast and brown
Bring the paper up over the lamb and fold the edges together tightly, then fold the foil over and crimp it to seal completely. Roast for 3 hours 45 minutes, until the meat pulls away from the bone.
Carefully open the parcel, avoiding the steam, and fold the paper back. Scatter the feta over the potatoes, turn the oven up to 200°C and roast uncovered for 25 minutes until the lamb and potatoes are golden.
Rest for 10 minutes, then pull the lamb into chunks and serve with the potatoes, pan juices, lemon wedges, chopped herbs and tzatziki or a Greek salad.
Tips
- Leg of lamb works too, but check it after 3 hours 15 minutes as it has less fat to keep it moist.
- If you have it, swap the stock for 250 ml dry white wine for a more traditional flavour.
- Leftovers keep, covered, in the fridge for 3 days and reheat well in a covered dish at 160°C.
- Marinate the lamb a day ahead and you only need 15 minutes to assemble the parcel on the day.
Kleftiko with Lemon, Garlic and Oregano: your questions answered
Why is kleftiko cooked in a parcel?
Sealing the lamb traps the steam and juices, so the meat braises gently and turns meltingly soft while the potatoes soak up all the flavour.
Can I make kleftiko with leg of lamb instead of shoulder?
Yes, though leg is leaner, so check it about 30 minutes earlier and baste the meat with the juices before browning.
How long should I marinate the lamb?
Give it at least 4 hours in the fridge, but overnight lets the garlic, lemon and oregano go deeper into the meat.
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