This Greek dish of slow-roasted lamb cooked in parchment paper promises a juicy, melt-in-the-mouth leg of lamb that falls away from the bone.
Marinated in lemon, garlic and aromatic herbs, our lamb kleftiko is great for Easter dinner, Sunday roasts and summertime mealtimes. You can either cook potatoes with the lamb or separately.
Using a pestle and mortar, crush together the garlic cloves and 1 tsp salt. Add the herbs, cinnamon, lemon zest and a little bit of black pepper. Crush a little bit more then stir in 2 tbsp olive oil. This has created your paste.
Using the tip of a sharp knife, create a lot of holes all over the leg of lamb and rub in the paste. Make sure to push deep into the holes.
Transfer the lamb into a large food bag and add the lemon juice. Allow to marinate overnight.
Preheat the oven to 160C / 140C fan / gas 3. Remove the lamb from the fridge an hour before you want to start cooking it.
Lay 2 long pieces of foil in the form of a cross and then 2 long pieces of parchment paper on top. If cooking with potatoes, add the potatoes in the centre of the cross and add oil and seasoning.
Move the foil and parchment paper onto a roasting tray for extra stability. Bring up the sides of the foil, then pour the marinade from the lamb on top of the potatoes and add the bay leaves. Add the lamb on top of the potatoes and gather the foil together and scrunch to completely enclose the potatoes and lamb. Pop in the oven for at least 4 ½ hours or until tender and falling off the bone.
Remove the lamb from the oven and increase the temperature to 220C / 200C fan / gas 7. Unwrap the lamb parcel and baste the lamb with the juices. Return to the oven for 20 mins until the top is browned. Remove the lamb from the tin foil, wrapping in new tin foil and let it rest.
Move the potatoes and return to the oven for 20-30 mins or until they’re crispy on the outside yet tender on the inside. Remove and season with salt.
Serve the lamb with the potato and meaty juices. Our kleftiko recipe pairs nicely with a Greek salad and tzatziki.
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