My Easter Lamb Kleftiko

If you are looking for a fantastic recipe for a Sunday roast, this Greek Lamb Kleftiko is perfect for you! I usually make it for Easter, but you can enjoy it any time.

Print Recipe

Prep Time 2 30

Cook Time 2

resting time 30

Total Time 5

Course Main Course

Servings 4 pax

Equipment

you can use any of these: a large earthware dish with a lid, a tagine or a large cast iron oven dish with a lid

Ingredients

2 kg leg of lamb fat trimmed
5 garlic cloves sliced
1/2 cup olive oil
1 cup water
2 lemons juiced
2 tablespoons oregano
salt and pepper for seasoning

Instructions

Trim the fat from the lamb and pat it dry. Makea few cuts in the meat and push thin slices of garlic inside.
To make the marinade, combine the olive oil, lemon juice, oregano, salt and pepper. Massage the marinade into the meat thoroughly, then cover the piece of meat with plastic wrap and place it in the fridge overnight.
Take the lamb out of the fridge an hour before roasting it and let it get to room temperature. Preheat the oven to 220℃/428°F.
Transfer the marinated lamb to an earthenware dish with a lid or a tagine. Pour 1 cup of water in the bottom of the pot around the meat and cover it with the lid or with thick kitchen foil. Place the earthware dish on the lowest shelf in the preheated oven, set a timer for 1.5 hours and reduce the temperature to 180°C /356° F for standard ovens, or 160°C/320°F for fan ovens.
After 1.5 hours, pour some of the meat juice from the bottom of the dish over the meat. If the meat juices are getting too thick, add a little water. Roast the meat uncovered for the last 30 minutes. Take the meat out of the oven, cover it and let it rest for 30 minutes.
Serve with a side of your choice. Recommended sides are roasted vegetables, tzatziki and a fresh Greek salad.

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