Kleftiko

Tags: Greek, lamb
Created: 2024/05/25
Edited: 2025/04/24
I've had mixed results with this recipe. Sometimes it comes out melt-in-the-mouth delicious, sometimes it comes out tough, and I don't know why. There's another recipe.
Serves 4. 12 steps
1kg waxy potatoes cut into quarters or lunes   place into roasting tray lined with foil and parchment Wrap up parchment and foil. Bake in very slow oven (135°C fan-assisted) for 5 hours.
optional other vegetables e.g. capsicum, bulb garlic
1 bulb garlic chop garlic finely   make paste   place on top
drizzle olive oil
3 tablespoons dried oregano
optional other aromatics e.g. lemon rind, rosemary, cinnamon
1.2kg bone-in leg of lamb   rub paste into slits in lamb, and on its surface
1 lemon's juice   drizzle over
2 tomatoes slice very thickly   place tomatoes onto lamb
100ml dry white wine or water   pour in corner
Temperature and timings vary, from 140°C for 4.5 hours, to 170°C for 3 hours, to 180°C for 2.5 hours. My timing is off the low end of the range.
Sitting on top of the lamb, the tomatoes dry out and become concentrated.
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