Slow cook this wonderful Greek dish for best results. Kleftiko is a wonderfully simple dish, cooked inside a parcel of paper which traps the moisture resulting in a melt in the mouth texture and flavour sensation.
3 people made this
2kg shoulder of lamb
100ml olive oil
10 cloves garlic, roughly chopped
chopped fresh oregano, to taste
zest and juice of 2 lemons
salt and pepper, to taste
crumbled feta cheese, to taste
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:25min › Cook:5hr › Ready in:5hr25min
Preheat the oven to 140 C / Gas 1. Bring the lamb up to room temperature.
Prepare the paper package by cutting two long sheets of baking parchment (enough to parcel the lamb completely). Lay each sheet over the other to form two layers. Place a roasting rack inside a roasting tin then lay half of the paper over the rack and allow the other half to hang over the edge (this will be folded over the lamb in step 4).
Score shallow indents into the lamb. In a frying pan over a high heat, warm half of the oil and brown the lamb on all sides. Remove from the pan and allow to drain on kitchen paper.
Place the browned lamb on the paper resting in the tin and rub with the remainder of the olive oil then rub in the garlic, herbs, lemon zest and juice, and season liberally. Fold the other half of the paper over the lamb and roll or fold up the edges to seal.
Roast the lamb in the oven for 4 1/2 hours or until the lamb is very tender and no longer pink in the centre. Open the parcel in the oven and baste with the juices and sprinkle over some crumbled feta cheese and the spinach. Continue to cook for 20 minutes to brown the top of the lamb.