Greek Lamb Kleftiko

Name: Greek Lamb Kleftiko
Total time: 3 h 57 min
Yield: 4 servings
Cuisine: greek
Ingredients: 60 ml Extra-virgin olive oil; 2 tsp Dried oregano; 1 tsp Ground cumin; 0.5 tsp Ground cinnamon; 1 tsp Ground black pepper; 2 tsp Fine sea salt; 4 clove Garlic; 2 piece Lemon; 1,600 g Lamb shoulder, bone-in; 4 clove Garlic; 800 g waxy potatoes; 2 piece Red onion; 2 piece Red pepper; 3 piece Plum tomatoes; 4 sprig Fresh rosemary; 3 piece Bay leaf; 120 ml Dry white wine; 150 g Feta cheese

3 hr 50 min · 15 min active · makes ~3.85 kg · Medium

Slow-roasted lamb wrapped in parchment with feta, rosemary, and waxy potatoes, a traditional Greek preparation that steams the meat until tender.

See more →

Greek Lamb Kleftiko

Slow-roasted lamb wrapped in parchment with feta, rosemary, and waxy potatoes, a traditional Greek preparation that steams the meat until tender.

See more →

TOTAL TIME

3 hr 50 min

ACTIVE TIME

15 min

QUANTITY

~3.85 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/17

Tools0/17

Ingredients

0/17 gathered · 4 servings

60ml

2tsp

1tsp

0.5tsp

1tsp

2tsp

8clove

2piece

bone-in1,600g

800g

2piece

3piece

4sprig

3piece

120ml

150g

#	Quantity	Notes	State
1	60ml	—	—
2	2tsp	—	—
3	1tsp	—	—
4	0.5tsp	—	—
5	1tsp	—	—
6	2tsp	—	—
7	8clove	—	—
8	2piece	—	—
9	1,600g	bone-in	—
10	800g	—	—
11	2piece	—	—
12	2piece	—	—
13	3piece	—	—
14	4sprig	—	—
15	3piece	—	—
16	120ml	—	—
17	150g	—	—

Tools

19 items

Serveware

1 item

Procedure

51 steps

1 of 51

Set the oven to 160 °C and allow it to come fully up to temperature.

160°C

⏱ 15 min

2 of 51

Pour the olive oil into the small bowl.

Extra-virgin olive oil · 60 ml

⏱ 5s

ResultExtra-virgin olive oil

3 of 51

Measure the dried oregano into the bowl.

Dried oregano · 2 tsp

⏱ 5s

ResultExtra-virgin olive oil and dried oregano

4 of 51

Add the ground cumin to the bowl.

Ground cumin · 1 tsp

⏱ 5s

ResultExtra-virgin olive oil and dried oregano and ground cumin

5 of 51

Add the ground cinnamon to the bowl.

Ground cinnamon · 0.5 tsp

⏱ 5s

ResultExtra-virgin olive oil and dried oregano mixture

6 of 51

Add the ground black pepper to the bowl.

Ground black pepper · 1 tsp

⏱ 5s

ResultExtra-virgin olive oil and dried oregano mixture

7 of 51

Add the salt to the bowl.

Fine sea salt · 2 tsp

⏱ 5s

ResultExtra-virgin olive oil and dried oregano mixture

8 of 51

Lay 4 garlic cloves on the chopping board.

Garlic · 4 clove

⏱ 5s

ResultGarlic

9 of 51

Peel the 4 garlic cloves, discarding the papery skins.

Garlic · step 8

⏱ 30s

ResultPeeled garlic cloves

10 of 51

Mince the peeled garlic cloves into a fine paste on the board.

Peeled garlic cloves · step 9

⏱ 40s

ResultFinely minced garlic

11 of 51

Scrape the minced garlic into the bowl with the oil and spices.

Finely minced garlic · step 10

⏱ 5s

ResultFinely minced garlic and extra-virgin olive oil mixture

12 of 51

Finely grate the zest of both lemons onto a small plate.

Lemon · 2 piece

⏱ 40s

ResultLemon zest

13 of 51

Tip the zest into the bowl, then cut each zested lemon in half and squeeze the juice into the bowl through a citrus juicer, and stir everything together until you have a thick, fragrant paste.

Lemon zest · step 12

⏱ 30s

ResultHerb and spice marinadeused in step 20

14 of 51

Place the lamb shoulder into the large deep baking dish (about 30 × 20 cm).

Lamb shoulder · 1,600 g

⏱ 10s

ResultLamb shoulder

15 of 51

Set the remaining 4 garlic cloves on the chopping board.

Garlic · 4 clove

⏱ 5s

ResultGarlic

16 of 51

Peel the 4 garlic cloves, keeping them whole.

Garlic · step 15

⏱ 30s

ResultPeeled garlic cloves

17 of 51

Slice the peeled garlic cloves lengthways into thick slivers.

Peeled garlic cloves · step 16

⏱ 20s

ResultThinly sliced garlicused in step 19

18 of 51

Use the tip of the knife to cut 12 deep slits all over the surface of the lamb shoulder.

⏱ 30s

ResultScored lamb shoulder

19 of 51

Push a garlic sliver deep into each slit so it is fully embedded in the meat.

Thinly sliced garlic · step 17

⏱ 30s

ResultGarlic-studded lamb shoulder

20 of 51

Spoon all of the herb and spice marinade over the lamb and use your hands to rub it firmly into every surface and into the cuts.

Herb and spice marinade · step 13

⏱ 1 min

ResultMarinated lamb shoulder

21 of 51

Place the potatoes on the chopping board.

Waxy potatoes · 800 g

⏱ 5s

ResultWaxy potatoes

22 of 51

Tip the potatoes from the board into the colander in the sink.

Waxy potatoes · step 21

⏱ 5s

ResultWaxy potatoes

23 of 51

Scrub the potatoes under cold running water with a scrubbing brush until the skins are clean, then pat dry with kitchen paper.

⏱ 40s

ResultScrubbed potatoes

24 of 51

Tip the scrubbed potatoes out of the colander onto the chopping board.

⏱ 5s

ResultScrubbed potatoes

25 of 51

Peel the scrubbed potatoes, removing all the skin.

⏱ 1 min

ResultPeeled potatoes

26 of 51

Quarter each peeled potato lengthways into chunky wedges.

⏱ 45s

ResultQuartered potatoes

27 of 51

Tip the potato wedges into the baking dish around the lamb.

Quartered potatoes · step 26

⏱ 10s

ResultMarinated lamb shoulder and quartered potatoes

28 of 51

Place the red onions on the chopping board.

Red onion · 2 piece

⏱ 5s

ResultWhole red onion

29 of 51

Peel the red onions, discarding the papery skins.

Whole red onion · step 28

⏱ 30s

ResultPeeled red onion

30 of 51

Quarter each peeled onion through the root so the layers stay together.

Peeled red onion · step 29

⏱ 20s

ResultQuartered red onions

31 of 51

Scatter the onion quarters into the dish among the potatoes.

Quartered red onions · step 30

⏱ 10s

ResultMarinated lamb shoulder and quartered potatoes and quartered red onions

32 of 51

Place the red peppers on the chopping board.

Red pepper · 2 piece

⏱ 5s

ResultRed pepper

33 of 51

Cut each pepper in half, pull out the core and seeds, and discard them.

Red pepper · step 32

⏱ 30s

ResultDeseeded red peppers

34 of 51

Cut the deseeded pepper halves into large, roughly equal chunks.

Deseeded red peppers · step 33

⏱ 30s

ResultChunked red peppers

35 of 51

Scatter the pepper chunks into the dish.

Chunked red peppers · step 34

⏱ 10s

ResultMarinated lamb shoulder and quartered potato mixture

36 of 51

Place the plum tomatoes on the chopping board.

Plum tomatoes · 3 piece

⏱ 5s

ResultPlum tomatoes

37 of 51

Quarter each plum tomato lengthways.

Plum tomatoes · step 36

⏱ 20s

ResultQuartered plum tomatoes

38 of 51

Tuck the tomato quarters into the gaps between the vegetables.

Quartered plum tomatoes · step 37

⏱ 10s

ResultMarinated lamb shoulder and quartered potato mixture

39 of 51

Lay the rosemary sprigs over the vegetables and lamb.

Fresh rosemary · 4 sprig

⏱ 10s

ResultMarinated lamb shoulder and quartered potato mixture

40 of 51

Tuck the bay leaves among the rosemary sprigs.

Bay leaf · 3 piece

⏱ 5s

ResultMarinated lamb shoulder and quartered potato mixture

41 of 51

Pour the white wine into the base of the dish around the vegetables.

Dry white wine · 120 ml

⏱ 5s

ResultMarinated lamb shoulder and quartered potato mixture

42 of 51

Crimp two sheets of kitchen foil together tightly over the dish, sealing the edges firmly so no steam can escape.

⏱ 30s

43 of 51

Slide the sealed dish into the oven.

⏱ 10s

ResultMarinated lamb shoulder and quartered potato mixture

44 of 51

Bake, undisturbed, for 3 hours, during which the steam will braise the lamb until the meat is completely tender and falls easily from the bone.

160°C

⏱ 3 hr

ResultSlow-cooked lamb kleftiko

45 of 51

Using oven gloves, carefully lift the dish out of the oven.

⏱ 15s

ResultSlow-cooked lamb kleftiko

46 of 51

Peel back the foil carefully, tilting it away from you so the burst of hot steam escapes away from your face, then discard the foil.

⏱ 20s

47 of 51

Crumble the feta in large chunks over the top of the lamb and vegetables.

Feta cheese · 150 g

⏱ 20s

ResultSlow-cooked lamb kleftiko and feta cheese

48 of 51

Return the uncovered dish to the oven.

⏱ 10s

ResultSlow-cooked lamb kleftiko and feta cheese

49 of 51

Raise the oven to 220 °C and bake for a further 30 minutes until the lamb skin is deeply coloured and the feta is golden at the edges.

220°C

⏱ 30 min

ResultGolden-topped lamb kleftiko

50 of 51

Using oven gloves, lift the dish out of the oven.

⏱ 15s

ResultGolden-topped lamb kleftiko

51 of 51

Leave the dish uncovered on the counter for 10 minutes to rest, so the juices settle back into the meat.

⏱ 10 min

ResultRested lamb kleftiko

Total Time3 hr 50 min

#	Product	Tool	Action
1	—	160°C	Set the oven to 160 °C and allow it to come fully up to temperature.⏱ 15 min
2	60 ml		Pour the olive oil into the small bowl.⏱ 5sResultExtra-virgin olive oil
3	2 tsp		Measure the dried oregano into the bowl.⏱ 5sResultExtra-virgin olive oil and dried oregano
4	1 tsp		Add the ground cumin to the bowl.⏱ 5sResultExtra-virgin olive oil and dried oregano and ground cumin
5	0.5 tsp		Add the ground cinnamon to the bowl.⏱ 5sResultExtra-virgin olive oil and dried oregano mixture
6	1 tsp		Add the ground black pepper to the bowl.⏱ 5sResultExtra-virgin olive oil and dried oregano mixture
7	2 tsp		Add the salt to the bowl.⏱ 5sResultExtra-virgin olive oil and dried oregano mixture
8	4 clove		Lay 4 garlic cloves on the chopping board.⏱ 5sResultGarlic
9	Garlicstep 8		Peel the 4 garlic cloves, discarding the papery skins.⏱ 30sResultPeeled garlic cloves
10	Peeled garlic clovesstep 9		Mince the peeled garlic cloves into a fine paste on the board.⏱ 40sResultFinely minced garlic
11	Finely minced garlicstep 10		Scrape the minced garlic into the bowl with the oil and spices.⏱ 5sResultFinely minced garlic and extra-virgin olive oil mixture
12	2 piece		Finely grate the zest of both lemons onto a small plate.⏱ 40sResultLemon zest
13	Lemon zeststep 12		Tip the zest into the bowl, then cut each zested lemon in half and squeeze the juice into the bowl through a citrus juicer, and stir everything together until you have a thick, fragrant paste.⏱ 30sResultHerb and spice marinadeused in step 20
14	1,600 g		Place the lamb shoulder into the large deep baking dish (about 30 × 20 cm).⏱ 10sResultLamb shoulder
15	4 clove		Set the remaining 4 garlic cloves on the chopping board.⏱ 5sResultGarlic
16	Garlicstep 15		Peel the 4 garlic cloves, keeping them whole.⏱ 30sResultPeeled garlic cloves
17	Peeled garlic clovesstep 16		Slice the peeled garlic cloves lengthways into thick slivers.⏱ 20sResultThinly sliced garlicused in step 19
18	—		Use the tip of the knife to cut 12 deep slits all over the surface of the lamb shoulder.⏱ 30sResultScored lamb shoulder
19	Thinly sliced garlicstep 17		Push a garlic sliver deep into each slit so it is fully embedded in the meat.⏱ 30sResultGarlic-studded lamb shoulder
20	Herb and spice marinadestep 13		Spoon all of the herb and spice marinade over the lamb and use your hands to rub it firmly into every surface and into the cuts.⏱ 1 minResultMarinated lamb shoulder
21	800 g		Place the potatoes on the chopping board.⏱ 5sResultWaxy potatoes
22	Waxy potatoesstep 21		Tip the potatoes from the board into the colander in the sink.⏱ 5sResultWaxy potatoes
23	—		Scrub the potatoes under cold running water with a scrubbing brush until the skins are clean, then pat dry with kitchen paper.⏱ 40sResultScrubbed potatoes
24	—		Tip the scrubbed potatoes out of the colander onto the chopping board.⏱ 5sResultScrubbed potatoes
25	—		Peel the scrubbed potatoes, removing all the skin.⏱ 1 minResultPeeled potatoes
26	—		Quarter each peeled potato lengthways into chunky wedges.⏱ 45sResultQuartered potatoes
27	Quartered potatoesstep 26		Tip the potato wedges into the baking dish around the lamb.⏱ 10sResultMarinated lamb shoulder and quartered potatoes
28	2 piece		Place the red onions on the chopping board.⏱ 5sResultWhole red onion
29	Whole red onionstep 28		Peel the red onions, discarding the papery skins.⏱ 30sResultPeeled red onion
30	Peeled red onionstep 29		Quarter each peeled onion through the root so the layers stay together.⏱ 20sResultQuartered red onions
31	Quartered red onionsstep 30		Scatter the onion quarters into the dish among the potatoes.⏱ 10sResultMarinated lamb shoulder and quartered potatoes and quartered red onions
32	2 piece		Place the red peppers on the chopping board.⏱ 5sResultRed pepper
33	Red pepperstep 32		Cut each pepper in half, pull out the core and seeds, and discard them.⏱ 30sResultDeseeded red peppers
34	Deseeded red peppersstep 33		Cut the deseeded pepper halves into large, roughly equal chunks.⏱ 30sResultChunked red peppers
35	Chunked red peppersstep 34		Scatter the pepper chunks into the dish.⏱ 10sResultMarinated lamb shoulder and quartered potato mixture
36	3 piece		Place the plum tomatoes on the chopping board.⏱ 5sResultPlum tomatoes
37	Plum tomatoesstep 36		Quarter each plum tomato lengthways.⏱ 20sResultQuartered plum tomatoes
38	Quartered plum tomatoesstep 37		Tuck the tomato quarters into the gaps between the vegetables.⏱ 10sResultMarinated lamb shoulder and quartered potato mixture
39	4 sprig		Lay the rosemary sprigs over the vegetables and lamb.⏱ 10sResultMarinated lamb shoulder and quartered potato mixture
40	3 piece		Tuck the bay leaves among the rosemary sprigs.⏱ 5sResultMarinated lamb shoulder and quartered potato mixture
41	120 ml		Pour the white wine into the base of the dish around the vegetables.⏱ 5sResultMarinated lamb shoulder and quartered potato mixture
42	—		Crimp two sheets of kitchen foil together tightly over the dish, sealing the edges firmly so no steam can escape.⏱ 30s
43	—		Slide the sealed dish into the oven.⏱ 10sResultMarinated lamb shoulder and quartered potato mixture
44	—	160°C	Bake, undisturbed, for 3 hours, during which the steam will braise the lamb until the meat is completely tender and falls easily from the bone.⏱ 3 hrResultSlow-cooked lamb kleftiko
45	—		Using oven gloves, carefully lift the dish out of the oven.⏱ 15sResultSlow-cooked lamb kleftiko
46	—		Peel back the foil carefully, tilting it away from you so the burst of hot steam escapes away from your face, then discard the foil.⏱ 20s
47	150 g		Crumble the feta in large chunks over the top of the lamb and vegetables.⏱ 20sResultSlow-cooked lamb kleftiko and feta cheese
48	—		Return the uncovered dish to the oven.⏱ 10sResultSlow-cooked lamb kleftiko and feta cheese
49	—	220°C	Raise the oven to 220 °C and bake for a further 30 minutes until the lamb skin is deeply coloured and the feta is golden at the edges.⏱ 30 minResultGolden-topped lamb kleftiko
50	—		Using oven gloves, lift the dish out of the oven.⏱ 15sResultGolden-topped lamb kleftiko
51	—		Leave the dish uncovered on the counter for 10 minutes to rest, so the juices settle back into the meat.⏱ 10 minResultRested lamb kleftiko
Total Time			3 hr 50 min

Serving

Use tongs to lift the lamb onto the centre of a large warm platter, then spoon the vegetables, feta and all the cooking juices generously around and over the meat. The bay leaf is there for flavour; don't eat it.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	1,035kcal
	93g
	44g
	15g
	60g
	12g
	10g
	1,888mg

Ingredients0/17

Tools0/17

Recipe

Greek Lamb Kleftiko

Slow-roasted lamb wrapped in parchment with feta, rosemary, and waxy potatoes, a traditional Greek preparation that steams the meat until tender.

What you’ll doYou will make a fragrant paste of oil, spices, garlic and lemon zest, then rub it into a lamb shoulder that you've slit and studded with garlic slivers. Surround the meat with potatoes, onions, peppers and tomatoes, add wine, seal everything tightly in foil and braise for three hours. You'll then uncover it, top it with feta and finish it uncovered at high heat for thirty minutes until the meat is deeply coloured and the cheese is golden.

Serves4

Total3 hr 50 min

LevelMedium

Ingredients

Extra-virgin olive oil60 ml
Dried oregano2 tsp
Ground cumin1 tsp
Ground cinnamon0.5 tsp
Ground black pepper1 tsp
Fine sea salt2 tsp
Garlic8 clove
Lemon2 piece
Lamb shoulder, bone-in1,600 g
Waxy potatoes800 g
Red onion2 piece
Red pepper2 piece
Plum tomatoes3 piece
Fresh rosemary4 sprig
Bay leaf3 piece
Dry white wine120 ml
Feta cheese150 g

Tools

TongsLarge serving platterSmall bowlOvenLarge deep baking dishKitchen foilChef's knifeMicroplane zesterCitrus juicerColanderLarge spoonGraterScrubbing brushPeelerKitchen paperOven gloveChopping boardPlateMicroplane

Method

Set the oven to 160 °C and allow it to come fully up to temperature.

160°C15 minOven

Pour the olive oil into the small bowl.

5sSmall bowlExtra-virgin olive oil · 60 ml

Measure the dried oregano into the bowl.

5sSmall bowlDried oregano · 2 tsp

Add the ground cumin to the bowl.

5sSmall bowlGround cumin · 1 tsp

Add the ground cinnamon to the bowl.

5sSmall bowlGround cinnamon · 0.5 tsp

Add the ground black pepper to the bowl.

5sSmall bowlGround black pepper · 1 tsp

Add the salt to the bowl.

5sSmall bowlFine sea salt · 2 tsp

Lay 4 garlic cloves on the chopping board.

5sChopping boardGarlic · 4 clove

Peel the 4 garlic cloves, discarding the papery skins.

30sChopping board, Chefs knifeGarlic · step 8

Mince the peeled garlic cloves into a fine paste on the board.

40sChopping board, Chefs knifePeeled garlic cloves · step 9

Scrape the minced garlic into the bowl with the oil and spices.

5sSmall bowlFinely minced garlic · step 10

Finely grate the zest of both lemons onto a small plate.

40sPlate, Small bowl, MicroplaneLemon · 2 piece

Tip the zest into the bowl, then cut each zested lemon in half and squeeze the juice into the bowl through a citrus juicer, and stir everything together until you have a thick, fragrant paste.

Result · Herb and spice marinade · used in step 20

30sSmall bowl, Citrus juicerLemon zest · step 12

Place the lamb shoulder into the large deep baking dish (about 30 × 20 cm).

10sLarge deep baking dishLamb shoulder · 1,600 g

Set the remaining 4 garlic cloves on the chopping board.

5sChopping boardGarlic · 4 clove

Peel the 4 garlic cloves, keeping them whole.

30sChopping board, Chefs knifeGarlic · step 15

Slice the peeled garlic cloves lengthways into thick slivers.

Result · Thinly sliced garlic · used in step 19

20sChopping board, Chefs knifePeeled garlic cloves · step 16

Use the tip of the knife to cut 12 deep slits all over the surface of the lamb shoulder.

30sLarge deep baking dish, Chefs knife

Push a garlic sliver deep into each slit so it is fully embedded in the meat.

30sLarge deep baking dishThinly sliced garlic · step 17

Spoon all of the herb and spice marinade over the lamb and use your hands to rub it firmly into every surface and into the cuts.

1 minLarge deep baking dishHerb and spice marinade · step 13

Place the potatoes on the chopping board.

5sChopping boardWaxy potatoes · 800 g

Tip the potatoes from the board into the colander in the sink.

5sColanderWaxy potatoes · step 21

Scrub the potatoes under cold running water with a scrubbing brush until the skins are clean, then pat dry with kitchen paper.

40sColander, Kitchen paper

Tip the scrubbed potatoes out of the colander onto the chopping board.

5sChopping board

Peel the scrubbed potatoes, removing all the skin.

1 minChopping board, Peeler

Quarter each peeled potato lengthways into chunky wedges.

45sChopping board, Chefs knife

Tip the potato wedges into the baking dish around the lamb.

10sLarge deep baking dishQuartered potatoes · step 26

Place the red onions on the chopping board.

5sChopping boardRed onion · 2 piece

Peel the red onions, discarding the papery skins.

30sChopping board, Chefs knifeWhole red onion · step 28

Quarter each peeled onion through the root so the layers stay together.

20sChopping board, Chefs knifePeeled red onion · step 29

Scatter the onion quarters into the dish among the potatoes.

10sLarge deep baking dishQuartered red onions · step 30

Place the red peppers on the chopping board.

5sChopping boardRed pepper · 2 piece

Cut each pepper in half, pull out the core and seeds, and discard them.

30sChopping board, Chefs knifeRed pepper · step 32

Cut the deseeded pepper halves into large, roughly equal chunks.

30sChopping board, Chefs knifeDeseeded red peppers · step 33

Scatter the pepper chunks into the dish.

10sLarge deep baking dishChunked red peppers · step 34

Place the plum tomatoes on the chopping board.

5sChopping boardPlum tomatoes · 3 piece

Quarter each plum tomato lengthways.

20sChopping board, Chefs knifePlum tomatoes · step 36

Tuck the tomato quarters into the gaps between the vegetables.

10sLarge deep baking dishQuartered plum tomatoes · step 37

Lay the rosemary sprigs over the vegetables and lamb.

10sLarge deep baking dishFresh rosemary · 4 sprig

Tuck the bay leaves among the rosemary sprigs.

5sLarge deep baking dishBay leaf · 3 piece

Pour the white wine into the base of the dish around the vegetables.

5sLarge deep baking dishDry white wine · 120 ml

Crimp two sheets of kitchen foil together tightly over the dish, sealing the edges firmly so no steam can escape.

30sLarge deep baking dish, Kitchen foil

Slide the sealed dish into the oven.

10sLarge deep baking dish, Oven, Oven glove

Bake, undisturbed, for 3 hours, during which the steam will braise the lamb until the meat is completely tender and falls easily from the bone.

160°C3 hrLarge deep baking dish

Using oven gloves, carefully lift the dish out of the oven.

15sLarge deep baking dish, Oven, Oven glove

Peel back the foil carefully, tilting it away from you so the burst of hot steam escapes away from your face, then discard the foil.

20sLarge deep baking dish, Kitchen foil

Crumble the feta in large chunks over the top of the lamb and vegetables.

20sLarge deep baking dishFeta cheese · 150 g

Return the uncovered dish to the oven.

10sLarge deep baking dish, Oven, Oven glove

Raise the oven to 220 °C and bake for a further 30 minutes until the lamb skin is deeply coloured and the feta is golden at the edges.

220°C30 minLarge deep baking dish

Using oven gloves, lift the dish out of the oven.

15sLarge deep baking dish, Oven, Oven glove

Leave the dish uncovered on the counter for 10 minutes to rest, so the juices settle back into the meat.

10 minLarge deep baking dish

Use tongs to lift the lamb onto the centre of a large warm platter, then spoon the vegetables, feta and all the cooking juices generously around and over the meat. The bay leaf is there for flavour; don't eat it.

Result · Rested lamb kleftiko

1 minLarge serving platter, Large spoon, TongsRested lamb kleftiko · step 51

Printed 11 October 2026