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Kleftiko - Stolen Lamb

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Slow cooked lamb that originated during the time of the Turkish occupation of Greece. Absolutely delicious

Slow cooked lamb that originated during the time of the Turkish occupation of Greece. Absolutely delicious

Ingredients

Serves: 4-6

Metric Cups
  • 2 kilograms shoulder of lamb (bone in)
  • 2 lemons (juice)
  • 3 cloves garlic (cut into slivers)
  • 3 tablespoons oregano (or rosemary finely chopped)
  • salt
  • freshly ground pepper
  • olive oil
  • 4⅖ pounds shoulder of lamb (bone in)
  • 2 lemons (juice)
  • 3 cloves garlic (cut into slivers)
  • 3 tablespoons oregano (or rosemary finely chopped)
  • salt
  • freshly ground pepper
  • olive oil

Method

Kleftiko - Stolen Lamb is a community recipe submitted by Markella and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Wash meat and cut slits into the flesh.
  • Push garlic slivers into the slits. Salt and pepper the leg and rub with the herbs.
  • Mix the lemon juice and abt 5 Tbspns of olive oil, and rub onto the leg. *Wrap tightly in wax proof paper and allow to marinate for about 3 hour or overnight.
  • Preheat your oven on its highest setting. Heat a thin film of oil in a pan. Remove the meat from the wax paper, and sear the outside in the oil.
  • Place about 3 sheets of wax paper in a oven dish. I oil each sheet. Put the seared meat on top of the paper, add the left over marinade (not too much - don't drown it) Tightly wrap the wax paper around the meat.
  • Roast on high heat for about 20 minutes. Turn the heat down to about 180 and roast for another 40 minutes per kilo.
  • Remove from the oven and allow to rest, still wrapped up, for a further 30 minutes. Delicious served with roast potatoes.
  • Wash meat and cut slits into the flesh.
  • Push garlic slivers into the slits. Salt and pepper the leg and rub with the herbs.
  • Mix the lemon juice and abt 5 Tbspns of olive oil, and rub onto the leg. *Wrap tightly in wax proof paper and allow to marinate for about 3 hour or overnight.
  • Preheat your oven on its highest setting. Heat a thin film of oil in a pan. Remove the meat from the wax paper, and sear the outside in the oil.
  • Place about 3 sheets of wax paper in a oven dish. I oil each sheet. Put the seared meat on top of the paper, add the left over marinade (not too much - don't drown it) Tightly wrap the wax paper around the meat.
  • Roast on high heat for about 20 minutes. Turn the heat down to about 180 and roast for another 40 minutes per kilo.
  • Remove from the oven and allow to rest, still wrapped up, for a further 30 minutes. Delicious served with roast potatoes.
  • Additional Information

    *The marinating process is not essential, it can be cooked straight away. I just find that it gives the meat a better flavour. The searing process can also be excluded if you don't feel it's necessary. It just gives a nice colour. Also, you can roast it for longer if you choose.

    *The marinating process is not essential, it can be cooked straight away. I just find that it gives the meat a better flavour. The searing process can also be excluded if you don't feel it's necessary. It just gives a nice colour. Also, you can roast it for longer if you choose.

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