Slow Roasted Greek Lamb Kleftiko that will MELT in your mouth!

red wine

🥗Healthier: grape juice

💰Cheaper: beef broth

Grape juice adds sweetness, while beef broth keeps the flavor profile.

leg of lamb

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat, and pork shoulder is more budget-friendly.

Prepare the lamb shoulder, cut into fist-sized chunks, using 2.5 kg.

Select a baking dish that is approximately 39 cm long by 31 cm wide.

Line the dish with extra wide parchment paper in two layers to prevent leaks.

Place the lamb pieces into the dish one at a time, avoiding dumping them in.

Cut 4 medium-sized potatoes into quarters and add them to the dish with the lamb.

Cut 1 large red onion into about 8 pieces and add it to the dish.

Remove cloves from 1 whole garlic, chop them if large, and sprinkle them into the dish.

Pour 1 cup of Greek olive oil over the ingredients in the dish.

Slice lemons and squeeze their juice over the top of the lamb and vegetables.

Gently mix the ingredients to coat them in olive oil and lemon juice without tearing the parchment paper.

Sprinkle fresh rosemary evenly over the dish.

Add a seasoning blend of salt, black pepper, oregano, and paprika, mixing half in first, then the other half for even distribution.

Rearrange the ingredients in the dish for even spread.

Add 1 sprig of fresh thyme for extra flavor.

Scatter 5 fresh bay leaves over the top of the dish.

Strategically add 1/3 cup of water to the corners of the dish, avoiding direct contact with the lamb.

Seal the dish by folding the parchment paper over the top and covering it with aluminum foil.

Place the dish in the oven and cook for 4.5 hours.

After 4.5 hours, remove the dish from the oven and uncover it to check the results.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens