Greek Slow-Roasted Leg of Lamb | Traditional Recipe
Recipe Information
Greek Slow-Roasted Leg of Lamb
Cultural Context
Originating from the Greek islands, Kleftiko is a traditional dish that embodies the spirit of Greek cuisine. It was originally cooked by bandits who would slow-roast lamb in a sealed pit to keep it hidden from authorities. Today, this dish is a staple at family gatherings and celebrations, showcasing the rich flavors of herbs and tender meat. Modern variations often include different vegetables or spices, but the essence remains the same: a hearty, communal meal enjoyed with loved ones.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
olive oil
🥗Healthier: avocado oil
💰Cheaper: canola oil
Avocado oil offers a similar flavor profile with health benefits.
white wine
🥗Healthier: non-alcoholic wine
💰Cheaper: chicken broth
Chicken broth adds flavor without alcohol.
Make holes in the leg of lamb and stuff with garlic.
Add chopped onions to the bottom of the dish to prevent the lamb from burning.
Generously season the lamb with salt and black pepper.
Sprinkle Greek oregano over the lamb.
Pour lemon juice over the lamb.
Add water to create a sauce while cooking.
Seal the lamb in a gas bra for 45 minutes at 210 degrees Celsius to seal in flavors.
Wrap the lamb to prepare for a 12-hour slow cook.
Let the lamb rest for about 1 hour after cooking.
Unwrap the lamb and check tenderness before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Contains AlcoholDietary
Allergens
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