Greek Kleftiko - Slow Roast Lamb with Feta
Calories: 20
Adjust Servings Here: 8 servings
Description
Greek Kleftiko is a traditional slow-roasted lamb dish marinated with feta for rich Mediterranean flavors. The lamb is roasted in a sealed environment with vegetables, creating tender, fall-apart, flavorful meat. Whether using bone-in or boneless lamb, Kleftiko is a succulent, aromatic centerpiece perfect for any occasion.
Ingredients
- 4 lb (2 kg) Leg of lamb Bone-in or Boneless
- 4 - 8 halved Shallots whole or halved
- 1 lb (500 g) Baby potatoes whole or halved
- 3-4 large Colorful carrots peeled, wholed
- 2 large Tomatoes halved
- 1 large Lemon thickly sliced
- 2 large Garlic bulbs whole, ends chopped
- 1 tsp Salt and pepper to taste
- 2 tbsp Olive oil for roasting
- ½ cup (120 ml) White wine for roasting
- ½ cup (75 g) Feta cheese crumbled
Marinade
- 2 tbsp Dried oregano
- 1 tbsp fresh rosemary chopped or 1 tsp dried
- 1 tbsp fresh thyme chopped or 1 tsp dried
- 2 tbsp fresh parsley chopped
- 4 large Garlic cloves minced
- 1 tbsp Fresh ginger minced
- 2 tbsp Mustard paste
- 1 tbsp Chilly flakes
- 2 tbsp Red wine vinegar
- ½ cup (120 ml) White wine for marinade
- 2 each Fresh sprigs of rosemary, thyme, and parsley
- ¼ cup (60 ml) Olive oil
Instructions
- Marinate the lamb: Combine all the marinade ingredients except the white wine in a bowl. Rub the marinade all over the lamb, ensuring it’s evenly coated. Pour the white wine over, cover, and refrigerate for at least 4 hours or preferably overnight for maximum flavor.2 tbsp Dried oregano, 1 tbsp fresh rosemary, 1 tbsp fresh thyme, 2 tbsp fresh parsley, 4 large Garlic cloves, 1 tbsp Fresh ginger, 2 tbsp Mustard paste, 1 tbsp Chilly flakes, 2 tbsp Red wine vinegar, ½ cup White wine , 2 each Fresh sprigs of rosemary, thyme, and parsley, 2 tbsp Olive oil
- Preheat Oven: Preheat your oven to 275°F (135°C) for slow cooking.
- Prepare the Roasting Pan: Line a roasting pan with parchment paper. Arrange the shallots, baby potatoes, colorful carrots, whole garlic cloves, tomato halves, thick lemon slices, and sprigs of fresh rosemary, thyme, and parsley in the pan. Drizzle with olive oil and season with salt and pepper.1 tsp Salt and pepper, 4 - 8 halved Shallots, 1 lb Baby potatoes, 3-4 large Colorful carrots, 2 large Tomatoes, 1 large Lemon, 2 large Garlic bulbs, ¼ cup Olive oil
- Add the Lamb: Place the marinated lamb on top of the vegetables in the roasting pan. Pour the remaining ½ cup of white wine over the lamb and vegetables. Top with the remaining white wine.4 lb Leg of lamb, ½ cup White wine
- Slow Cook the Lamb: Wrap the roasting pan loosely with parchment paper, sealing in the moisture. Slow-cook in the oven at 275°F (135°C) for about 4 to 5 hours until the lamb is tender and falls apart easily when shredded.
- Turn Up the Heat and Add Feta: Increase the oven temperature to 400°F (200°C). Remove the top parchment paper, crumble feta cheese over the lamb, and return to the oven uncovered for about 15 minutes, allowing the lamb to brown and the feta to melt and turn golden.½ cup Feta cheese
- Rest and Serve: Let the lamb rest for 10 minutes before slicing. Serve with the roasted vegetables and garnish with extra fresh herbs if desired.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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