Lamb Kleftiko

Recipe from: 11 MArch 2013

Ingredients 8
Servings 1
Minutes 00:25


Serving Change
  • 1
    lamb shoulder, rolled and deboned
  • 1
    large lemon, cut into wedges
  • 1
    head garlic, cloves bruised
  • 125
    oreganum leaves
  • 2
    bay leaves
  • 6
    large waxy potatoes, peeled and halved
  • 1
    salt and milled pepper
  • 1
    dry white wine, or water


Preheat oven to180°C. Place a metre-long piece of foil in a roasting dish.

Place lamb on foil and rub all over with lemon and garlic. Tuck lemon and garlic in between meat.

Scatter over herbs. Tuck in potatoes and season well. Pour wine around lamb and seal well with foil.

Roast for 2½ - 3½ hours or until meat is fork-tender.

Uncover and allow lamb to brown for 15 minutes. Rest meat for 15 minutes before carving.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.

Read more on: recipe  |  mediterranean  |  greek  |  roast  |  easter  |  lamb


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