Lamb Kleftiko is a fantastic Greek dish for spring when it's not quite barbecue time, perfect for Sunday lunch. Think of the fresh aromas of mint and lemon and imagine walking into the kitchen with this in the oven. It just smells amazing! Best of all you can put it in the oven, go out for a few hours and then the Kleftiko is ready.
The herbs have come back to life in the garden so for this dish I used fresh mint, lemon balm and oregano. Use extra mint if you don't have lemon balm. You could also use dried herbs but use half the quantity. For this dish I think lamb shoulder works best for slow roasting as the meat literally falls apart but you could use chops too and reduce the cooking time.
Chop the herbs, slice the garlic and zest and juice the lemons.
Line an oven tin with foil which will completely cover the lamb. Rub the lamb with a little olive oil and season well then pile on all the herbs, garlic and lemon juice.
Close the foil tightly but allow some air around the lamb. You could add in some potatoes too. Roast at 160 degrees for 3-4 hours. Undo the foil without losing the juices and put it back into the oven for about 30 minutes at 180 degrees to brown.
Serve the lamb with lemon wedges and a chunky Greek salad for a lazy lunch!
- 1 shoulder of lamb
- 4 garlic cloves sliced
- 2 lemons zested and juiced
- 1 tbsp olive oil
- 2 tbsp chopped oregano
- 2 tbsp chopped mint
- 1 tbsp chopped lemon balm
- Line an oven tray with sufficient foil to generously cover the lamb.
- Place the lamb on the foil and rub with the olive oil.
- Season and spread the remaining ingredients over the lamb.
- Close the foil and roast until very tender, about 3-4 hours at 160 degrees.
- Open the foil and return to the oven for 30 mins at 180 degrees.