Jamie Oliver Lamb Kleftiko

There’s something irresistibly comforting about Jamie Oliver Lamb Kleftiko. This slow-roasted Greek-style lamb dish is loaded with savory, herbaceous flavors and melt-in-your-mouth texture. With lemony garlic marinade and potatoes that soak up every delicious drop of lamb juice, it’s a total showstopper. I made this for a weekend dinner, and it completely stole the spotlight. (inspired by Jamie Oliver)

Ingredients Needed

For the Lamb and Marinade:

• 2kg leg of lamb
• 6 garlic cloves
• 3 tbsp roughly chopped oregano
• 1 tbsp roughly chopped rosemary
• Zest of 1 lemon and juice of 2 lemons
• ½ tsp ground cinnamon
• 2 tbsp olive oil
• Salt and black pepper, to taste

For the Potatoes:

• 1kg Desiree potatoes (or Yukon Gold), halved or quartered
• 1 tbsp olive oil
• 5 bay leaves

How To Make Jamie Oliver Lamb Kleftiko

Prepare the Marinade:
Start by crushing the garlic cloves with a teaspoon of salt using a pestle and mortar until it becomes a rough paste. Add the oregano, rosemary, lemon zest, cinnamon, and a good amount of freshly cracked black pepper. Crush a bit more, then stir in 2 tablespoons of olive oil to bring it all together. This will become your fragrant marinade.

Marinate the Lamb:
Use a sharp knife to poke holes all over the lamb—this helps the marinade really get in there. Rub the paste into the meat, pressing it deep into the holes. Then place the lamb in a large food-safe bag, pour over the lemon juice, seal it, and refrigerate overnight. Trust me, the longer it sits, the better the flavor.

Prep for Roasting:
Take the lamb out of the fridge an hour before cooking so it comes to room temperature. Meanwhile, preheat your oven to 160°C/140°C fan/gas mark 3.

Build the Roasting Parcel:
Lay down two long pieces of parchment on top of two long pieces of foil in a criss-cross shape. Place the potatoes in the center, drizzle with the remaining olive oil, season, and toss to coat. Pour over any leftover marinade and scatter the bay leaves on top.

Roast the Lamb:
Place the lamb directly over the potatoes, then wrap everything tightly in the parchment and foil. Pop it in a roasting tin and into the oven it goes for 4½ hours. Low and slow is the name of the game.

Crisp Things Up:
After roasting, take the parcel out and crank the oven to 220°C/200°C fan/gas mark 7. Unwrap the lamb and return it to the oven for 20 minutes to develop a gorgeous golden crust. Once browned, remove it, re-wrap in foil, and let it rest.

Final Potato Perfection:
Turn the potatoes in the juices, then pop them back into the oven for another 30 minutes until they’re golden and crisp. Don’t forget to season them right after they come out.

Serve:
Slice up the lamb, spoon over those incredible juices, and serve it all up with the roasted potatoes.

Why I Love This Recipe

I made this Jamie Oliver Lamb Kleftiko for a small Sunday gathering, and everyone was blown away by how tender the lamb turned out. The potatoes were soaked in flavor and had a beautiful golden finish. It’s one of those recipes that makes you feel like a rockstar in the kitchen even though it’s actually really simple. The marinade is a game-changer!

Recipe Tips

• Use Fresh Herbs: Fresh oregano and rosemary make a noticeable difference—don’t skip them!
• Let It Marinate Overnight: This really infuses the meat with flavor; 4 hours is okay, but overnight is best.
• Wrap It Well: Sealing the foil and parchment tightly locks in all those amazing juices.
• Rest the Meat: Give the lamb at least 15 minutes of resting time after roasting.
• Baste Before Browning: Spoon some of the juices over the lamb before its final oven blast for a glossy finish.

How To Store This Jamie Oliver Lamb Kleftiko

At Room Temperature:
Keep it out for no more than 2 hours. After that, refrigerate or freeze.

In the Fridge:
Store leftovers in an airtight container for up to 3 days.

In the Freezer:
Freeze in meal-sized portions for up to 3 months. Defrost overnight in the fridge before reheating.

Reheating:

• Oven: Reheat at 180°C/160°C fan/gas 4 for 20–25 minutes, covered.
• Microwave: Heat on medium in a covered dish for 3–4 minutes.
• Stovetop: Warm gently in a pan with a splash of broth or water.

Nutrition Facts (per serving)

• Calories: 650 kcal
• Carbs: 27g
• Protein: 55g
• Fat: 40g
• Sugar: 2.5g
• Fibre: 3.5g
• Sodium: 450mg

Let’s Answer a Few Questions!

What cut of lamb works best for Kleftiko?
A leg of lamb is ideal, but lamb shank also works beautifully for this dish.

Can I make this in a slow cooker?
Totally! Prepare the lamb the same way, then cook on low for 8–10 hours.

Is it okay to marinate for less than a full night?
Yes, but aim for at least 4 hours to get some good flavor going.

What should I serve with Lamb Kleftiko?
Greek salad, roasted veggies, tzatziki, or warm pita bread are all fantastic.

My lamb wasn’t tender—what went wrong?
It likely needed more time or wasn’t sealed tightly enough during roasting. Keep it low and slow!

Try More Recipes:

• Jamie Oliver Lamb Noisettes Recipe
• Jamie Oliver Lamb Heart Recipe
• Jamie Oliver Lamb Liver Recipe