Greek · Lunch · Dinner
Kleftiko
Κλέφτικο
Tender chunks of lean lamb slow-baked in a sealed parcel with lemon, garlic, oregano and potatoes until the meat falls apart and the vegetables soak up the juices. A lighter take on the Greek classic, with less oil, trimmed lamb and plenty of vegetables.
- Prep
- 35 min
- Cook
- 180 min
- Total
- 215 min
- Serves
- 4
Calories come from: Carbs 31% · Fat 32% · Protein 37%
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Ingredients
For 4 servings- 700 gBoneless lamb leg, visible fat trimmed, cut into large chunks
- 4 medium600 gWaxy potatoes, peeled and cut into wedges
- 1 large150 gRed onion, cut into wedges
- 1 large160 gRed bell pepper, cut into strips
- 1 1/3 cups200 gCherry tomatoes
- 6 cloves18 gGarlic, sliced
- 6 tbsp (about 2 lemons)90 gLemon juice
- 1 tspLemon zest
- 2 tbsp27 gExtra virgin olive oil
- 2 tspDried oregano
- 2 sprigsFresh rosemary
- 2Bay leaves
- 1 tsp6 gSalt
- 1/2 tspBlack pepper, ground
- 1/2 cup120 gWater
- 1/4 cup10 gFresh flat-leaf parsley, chopped, to serve (optional)
Steps
- 1
In a large bowl, mix the lemon juice, lemon zest, olive oil, garlic, oregano, salt and black pepper.
- 2
Add the lamb chunks, toss to coat well and leave to marinate for 15 minutes while you prepare the vegetables.
- 3
Heat the oven to 160 °C (320 °F).
- 4
Line a deep roasting dish with two large overlapping sheets of baking parchment, leaving plenty hanging over the sides.
- 5
Spread the potatoes, onion, pepper and cherry tomatoes over the parchment.
- 6
Lay the lamb and all its marinade on top of the vegetables, then tuck in the rosemary and bay leaves.
- 7
Pour the water around the edges of the dish.
- 8
Fold the parchment over the lamb and scrunch the edges together to seal it tightly, then cover the dish with foil.
- 9
Bake for 2 1/2 hours, until the lamb is very tender and pulls apart easily with a fork.
- 10
Open the parcel, baste the lamb and potatoes with the juices and bake uncovered for 20 to 30 minutes more to lightly brown the top.
- 11
Remove the rosemary stems and bay leaves.
- 12
Rest for 5 minutes, then spoon off any fat floating on the juices.
- 13
Serve the lamb and potatoes with the juices spooned over and parsley sprinkled on top, if using.
Swaps, storage and make-ahead
Swaps
- Use boneless lamb shoulder instead of leg for a richer, more forgiving cut that stays juicy during the long bake.
- Swap the lamb for bone-in, skinless chicken thighs and cut the covered baking time to about 1 1/4 hours, until the chicken is cooked through and tender.
- Replace the waxy potatoes with chunks of sweet potato or add courgette and carrot for more vegetables.
- If you don't have parchment, seal the dish tightly with a double layer of foil instead.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating until steaming hot. The lamb and juices freeze well for up to 3 months, but the potatoes can turn grainy, so freeze them only if you don't mind a softer texture.
Make ahead
Marinate the lamb in the fridge for up to 24 hours and chop the vegetables the day before. You can also bake the whole dish a day ahead, chill it so the fat sets and lifts off easily, then reheat covered until steaming hot.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (520 g) | Per 100 g | |
|---|---|---|
| Calories | 452 kcal | 87 kcal |
| Protein | 43.6 g | 8.4 g |
| Carbohydrates | 35.5 g | 6.8 g |
| of which sugars | 7.2 g | 1.4 g |
| Fiber | 5.2 g | 1 g |
| Fat | 16.5 g | 3.2 g |
| of which saturated | 5.1 g | 1 g |
| Sodium | 763 mg | 147 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
