Jamie Oliver Lamb Kleftiko is made with leg of lamb, garlic, oregano, rosemary, lemon, cinnamon, olive oil, potatoes, and bay leaves. This traditional greek Lamb Kleftiko recipe creates a hearty dinner that takes about 5½ hours to prepare and can serve up to 6 people.
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Why You Will Love This Lamb Kleftiko Recipe
- Authentic Greek Flavors: The combination of fresh oregano, rosemary, and lemon gives the lamb a delicious Greek taste.
- Tender and Juicy: Slow roasting the lamb makes it incredibly tender and juicy.
- Easy Preparation: The recipe uses simple steps and ingredients, making it easy to follow.
- Flavorful Potatoes: The potatoes cooked with the lamb absorb all the delicious flavors.
- Perfect for Gatherings: This dish is impressive and perfect for family dinners or special occasions.
Jamie Oliver Lamb Kleftiko Ingredients
- 2kg leg of lamb
- 1kg Desiree potatoes (or Yukon Gold), halved or quartered
- 6 garlic cloves
- 3 tbsp roughly chopped oregano
- 1 tbsp roughly chopped rosemary
- Zest of 1 lemon and juice of 2
- ½ tsp ground cinnamon
- 3 tbsp olive oil, divided
- 5 bay leaves
How To Make Jamie Oliver Lamb Kleftiko
- Prepare the Marinade: Crush the garlic cloves with 1 tsp of salt using a pestle and mortar. Add oregano, rosemary, lemon zest, ground cinnamon, and some black pepper. Crush a bit more, then stir in 2 tbsp of olive oil to make a paste.
- Marinate the Lamb: Using a sharp knife, make several holes all over the lamb. Rub the paste into the lamb, pushing it deep into the holes. Place the lamb in a large food bag, pour in the lemon juice, and marinate overnight in the fridge.
- Prepare for Roasting: Take the lamb out of the fridge 1 hour before cooking to reach room temperature. Preheat the oven to 160°C/140°C fan/gas mark 3.
- Prepare the Roasting Packet: Lay two long pieces of baking parchment on top of two long pieces of foil, forming a cross. Place the potatoes in the center of the parchment, toss with the remaining 1 tbsp of olive oil, and season. Pour the lamb marinade over the potatoes and add the bay leaves.
- Roast the Lamb: Set the lamb on top of the potatoes and tightly scrunch the foil and parchment together to enclose the lamb. Place the parcel in a roasting tin and roast in the oven for 4½ hours until the lamb is very tender.
- Finish Roasting: Remove the tin from the oven and increase the temperature to 220°C/200°C fan/gas mark 7. Unwrap the lamb, bake it with juices, and return to the oven for 20 minutes until browned. Remove the lamb, wrap it in foil, and let it rest.
- Cook the Potatoes: Turn the potatoes over and return to the oven for an additional 30 minutes. Season with salt after cooking.
- Serve: Serve the lamb with the roasted potatoes and meaty juices on the side.
Recipe Tips
- Use Fresh Herbs: Fresh oregano and rosemary give the lamb a richer flavor compared to dried herbs.
- Marinate Overnight: Allow the lamb to marinate overnight for the best flavor infusion.
- Proper Wrapping: Ensure the foil and parchment are tightly sealed to keep all the juices and flavors inside.
- Rest the Lamb: After roasting, let the lamb rest wrapped in foil to keep it moist and tender.
- Baste and Brown: Baste the lamb with its juices before browning to enhance its flavor and appearance.
What To Serve With Lamb Kleftiko
Lamb Kleftiko pairs well with Greek salad, roasted vegetables, tzatziki, warm pita bread, or mint sauce. It also can be served alongside couscous, steamed greens, rice pilaf, or a fresh tomato and cucumber salad for a healthy, full meal.
How To Store Lamb Kleftiko
- Refrigerate: Store in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze in portions in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.
How To Reheat Leftover Lamb Kleftiko
- In The Oven: Preheat to 180°C/160°C fan/gas mark 4. Place the lamb and potatoes in an oven-safe dish, cover with foil, and heat for 20-25 minutes.
- In The Microwave: Place the lamb and potatoes on a microwave-safe dish, cover, and heat on medium power for 3-4 minutes.
- On The Stovetop: Place the lamb and potatoes in a pan with a little water or broth, cover, and heat on low until warmed through.
FAQ’s
What Cut Of Lamb Should I Use For Kleftiko?
Use a leg of lamb or lamb shank for Kleftiko, as both provide the best flavor and tenderness for this recipe.
How Long Should I Cook A 1kg Lamb Kleftiko?
For a 1kg leg of lamb or lamb shank, reduce the cooking time to 180-210 minutes (3-3½ hours) at 160°C/140°C fan/gas mark 3.
How Much Time Should I Cook 3kg Of Lamb Kleftiko?
For a 3kg leg of lamb or lamb shank, increase the cooking time to 360-420 minutes (6-7 hours) at 160°C/140°C fan/gas mark 3.
How Can I Make Lamb Kleftiko In A Slow Cooker?
To make Kleftiko in a slow cooker, prepare the lamb and marinade as instructed, then cook on low for 480-600 minutes (8-10 hours).
What Vegetables Go Well With Lamb Kleftiko?
Serve lamb Kleftiko with roasted vegetables like carrots, bell peppers, and zucchini for a balanced meal.
Why Is My Lamb Kleftiko Not Tender?
Ensure the foil and parchment are tightly sealed to keep the moisture in, and make sure to cook the lamb long enough at a low temperature.
Can I Marinate The Lamb For Less Than Overnight?
For the best flavor, marinate the lamb overnight. If short on time, marinate for at least 240 minutes (4 hours).
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Jamie Oliver Lamb Kleftiko Nutrition Facts
- Calories: 650 kcal
- Protein: 55g
- Carbohydrates: 27g
- Dietary Fiber: 3.5g
- Sugars: 2.5g
- Fat: 40g
- Saturated Fat: 14g
- Cholesterol: 185mg
- Sodium: 450mg
Jamie Oliver Lamb Kleftiko
Description
Jamie Oliver Lamb Kleftiko is made with leg of lamb, garlic, oregano, rosemary, lemon, cinnamon, olive oil, potatoes, and bay leaves. This traditional greek Lamb Kleftiko recipe creates a hearty dinner that takes about 5½ hours to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the Marinade: Crush the garlic cloves with 1 tsp of salt using a pestle and mortar. Add oregano, rosemary, lemon zest, ground cinnamon, and some black pepper. Crush a bit more, then stir in 2 tbsp of olive oil to make a paste.
- Marinate the Lamb: Using a sharp knife, make several holes all over the lamb. Rub the paste into the lamb, pushing it deep into the holes. Place the lamb in a large food bag, pour in the lemon juice, and marinate overnight in the fridge.
- Prepare for Roasting: Take the lamb out of the fridge 1 hour before cooking to reach room temperature. Preheat the oven to 160°C/140°C fan/gas mark 3.
- Prepare the Roasting Packet: Lay two long pieces of baking parchment on top of two long pieces of foil, forming a cross. Place the potatoes in the center of the parchment, toss with the remaining 1 tbsp of olive oil, and season. Pour the lamb marinade over the potatoes and add the bay leaves.
- Roast the Lamb: Set the lamb on top of the potatoes and tightly scrunch the foil and parchment together to enclose the lamb. Place the parcel in a roasting tin and roast in the oven for 4½ hours until the lamb is very tender.
- Finish Roasting: Remove the tin from the oven and increase the temperature to 220°C/200°C fan/gas mark 7. Unwrap the lamb, bake it with juices, and return to the oven for 20 minutes until browned. Remove the lamb, wrap it in foil, and let it rest.
- Cook the Potatoes: Turn the potatoes over and return to the oven for an additional 30 minutes. Season with salt after cooking.
- Serve: Serve the lamb with the roasted potatoes and meaty juices on the side.
Notes
- Use Fresh Herbs: Fresh oregano and rosemary give the lamb a richer flavor compared to dried herbs.
- Marinate Overnight: Allow the lamb to marinate overnight for the best flavor infusion.
- Proper Wrapping: Ensure the foil and parchment are tightly sealed to keep all the juices and flavors inside.
- Rest the Lamb: After roasting, let the lamb rest wrapped in foil to keep it moist and tender.
- Baste and Brown: Baste the lamb with its juices before browning to enhance its flavor and appearance.