Kleftiko Greek

Lamb baked in parchment with garlic and lemon.

Ingredients

• 1.5 kg Lamb shoulder
• 1 kg Potatoes
• 10 cloves Garlic
• ½ cup Lemon juice
• 2 tbsp Oregano
• ½ cup Olive oil
• 200 g Feta cheese
• 2 Bay leaves
• 2 Onions
• 2 tbsp Salt

Method

1. Stud the lamb — Cut slits and push garlic slivers deep into the meat.
2. Marinate — Rub with lemon, oregano, oil and salt and rest overnight.
3. Wrap — Set on potatoes and onion, crumble feta over, and seal tightly in parchment then foil.
4. Bake slowly — Cook at 150°C for 4 hours.
5. Open and brown — Uncover and roast at 220°C for 20 minutes.
6. Kleftiko is ready — Serve from the parcel with all the juices.

More Greece recipes

• Moussaka
• Greek Salad
• Chicken Souvlaki
• Spanakopita
• Tzatziki
• Pork Gyros