Lamb kleftiko

This slow-cooked, Greek lamb recipe is a great alternative to your usual Sunday roast.

Serves: 4

Preparation time:  10 minutes

Cooking time:  1 hour and 30 minutes

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You will need

  • 600g potatoes, cut into thick wedges
  • 450g pack British diced lamb
  • 2 onions, peeled and thinly sliced
  • 2 teaspoons cumin seeds
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cinnamon
  • 28g pack fresh flat leaf parsley, washed, leaves picked and chopped
  • 150ml hot lamb stock
  • 4 large tomatoes, thickly sliced
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Recipe Information

Step by step guide to making Lamb kleftiko

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Cut a piece of kitchen foil to twice the length of a large roasting tin. Lay the foil inside the tin and lay a piece of baking parchment on top of it.
  2. Place the potatoes in the lined tin with the lamb, onions, cumin, oregano, cinnamon, half the parsley and all of the stock. Mix well.
  3. Scatter the tomatoes over the top, season with freshly ground black pepper, then fold over the foil and baking parchment and secure by crimping the edges. Bake for 1 hour.
  4. Cut off and remove the top of the foil and baking parchment (to open up the parcel) then return to the oven and bake for a further 30 minutes or until the lamb is tender and the vegetables are cooked.
  5. Remove from the oven, sprinkle over the remaining parsley and serve.

Cook's tip: For added Mediterranean flavour, top the finished kleftiko with slices of grilled halloumi cheese.

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Nutritional information for Lamb kleftiko

Nutritional information for Lamb kleftiko

Nutrition type per serving
Calories 468 kcal
Total Fat 20.8g
Saturated Fat 9.3g
Salt 0.37g
Sugar 8.9g

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