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Greek Klefitko: Slow-cooked perfection with tender lamb and Mediterranean charm. A taste of Greece in every bite!
Type of Cuisine:
Mediaerranean
Prep Time: 20 minutes & marinating time 2 hours.
Cook Time: 3 hours
How Many Servings?
6-8 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 4 lbs boneless leg of lamb | |
| 1 1/2 tablespoons dry Greek oregano | |
| 1 tablespoon dry thyme or dry Marjoram | |
| kosher salt and pepper to taste | |
| 15 cloves garlic,10 cloves minced and keep 5 whole | |
| 1/4 cup olive oil | |
| 2 tablespoons red wine vinegar | |
| 2 lemons Juiced | |
| 6 large Yukon gold potatoes peeled, and cut into large chunks | |
| 2 large Red Onions: Cut into large pieces | |
| 2 Ripe Tomatoes: Cut into large wedges | |
| 1/4 cup vegetable broth or water | |
| 6 ounces feta Cheese: Cut into large pieces |
Preparation
1
Prepare the Lamb
Place the boneless leg of lamb on a clean, flat surface. Trim any excess fat or uneven bits to create a more uniform piece. Using a sharp knife, cut small slits all over the surface—this will help the garlic and herbs penetrate deeply for maximum flavor.
Place the boneless leg of lamb on a clean, flat surface. Trim any excess fat or uneven bits to create a more uniform piece. Using a sharp knife, cut small slits all over the surface—this will help the garlic and herbs penetrate deeply for maximum flavor.
2
Marinate the Lamb
In a large bowl, mix olive oil, minced garlic, dried oregano, salt, pepper, and fresh lemon juice. Rub the marinade all over the lamb, making sure it gets into the slits. Cover and refrigerate for at least 2 hours, or ideally overnight for deeper flavor. Bring to Room Temperature: About 30 minutes before cooking, take the lamb out of the fridge and let it come to room temperature. This helps it cook more evenly.
In a large bowl, mix olive oil, minced garlic, dried oregano, salt, pepper, and fresh lemon juice. Rub the marinade all over the lamb, making sure it gets into the slits. Cover and refrigerate for at least 2 hours, or ideally overnight for deeper flavor. Bring to Room Temperature: About 30 minutes before cooking, take the lamb out of the fridge and let it come to room temperature. This helps it cook more evenly.
3
Assemble the Dish for Roasting
Preheat your oven to 375°F Line a roasting pan with parchment paper, leaving enough overhang on all sides to wrap the lamb and vegetables. Spread the peeled and chopped potatoes, sliced onions, tomato, and whole garlic cloves evenly in the pan. Place the marinated lamb flat on top of the vegetables. Drizzle any remaining marinade over everything, then add ½ cup of water to the bottom of the pan. Wrap the parchment paper tightly around the lamb and veggies to seal in moisture and flavor.
Preheat your oven to 375°F Line a roasting pan with parchment paper, leaving enough overhang on all sides to wrap the lamb and vegetables. Spread the peeled and chopped potatoes, sliced onions, tomato, and whole garlic cloves evenly in the pan. Place the marinated lamb flat on top of the vegetables. Drizzle any remaining marinade over everything, then add ½ cup of water to the bottom of the pan. Wrap the parchment paper tightly around the lamb and veggies to seal in moisture and flavor.
4
Slow Roast and Finish with Feta
Place the covered roasting pan in the preheated oven and bake for approximately 3 hours or until the lamb is tender and easily falls apart. About 10-15 minutes before the lamb is done, arranage the feta cheese pieces. over the lamb and vegetables. This allows the feta to melt slightly and become creamy without completely losing its texture.
Place the covered roasting pan in the preheated oven and bake for approximately 3 hours or until the lamb is tender and easily falls apart. About 10-15 minutes before the lamb is done, arranage the feta cheese pieces. over the lamb and vegetables. This allows the feta to melt slightly and become creamy without completely losing its texture.
5
Rest, Garnish & Serve
Once the lamb is done, remove it from the oven and let it rest for 10–15 minutes before serving. If desired, check the internal temperature—it should be around 190–195°F (88–90°C) for ultra-tender, fall-apart lamb. Garnish with freshly chopped parsley and serve warm. This dish is perfect for sharing with family and friends around the table!
Once the lamb is done, remove it from the oven and let it rest for 10–15 minutes before serving. If desired, check the internal temperature—it should be around 190–195°F (88–90°C) for ultra-tender, fall-apart lamb. Garnish with freshly chopped parsley and serve warm. This dish is perfect for sharing with family and friends around the table!