Entrée: Greece – Κλέφτικο ▶ Kleftiko (Thief-style Slow-Baked Lamb)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 4 hrs

Additional 30 min

Total 4 hrs 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 bone-in lamb shoulder (3–4 lb (1.4–1.8 kg))
4 large potatoes, cut into chunks
4 cloves garlic, crushed
2 lemons, juice and zest
2 tbsp (30 ml) dried oregano (or 3 tbsp (45 ml) fresh)
1 / 4 cup (60 ml) olive oil
1 cup (240 ml) dry white wine or water
2 bay leaves
Salt and black pepper to taste

Show original ingredient measurements

1 bone-in lamb shoulder (3–4 lb / 1.4–1.8 kg)
4 large potatoes, cut into chunks
4 cloves garlic, crushed
2 lemons, juice and zest
2 tbsp dried oregano (or 3 tbsp fresh)
1 / 4 cup (60 ml) olive oil
1 cup (240 ml) dry white wine or water
2 bay leaves
Salt and black pepper to taste

Instructions

1. Preheat oven to 300°F (150°C). In a bowl combine garlic, lemon juice and zest, oregano, olive oil, salt and pepper.  
2. Rub the mixture all over the lamb shoulder; let marinate 30 minutes if time allows.  
3. Arrange potatoes in a deep roasting dish, place lamb on top, add bay leaves and pour wine or water into the dish.  
4. Cover tightly with foil or parchment and foil (traditional kleftiko is wrapped) and bake slowly for 3–4 hours until meat is falling-apart tender.  
5. Uncover and bake 20–30 minutes more to brown the top if desired.  
6. Rest briefly, then serve the lamb with roasted potatoes and pan juices.