dinner · gluten-free
Lamb kleftiko
Greek lamb slow-roasted in sealed parchment with potatoes, garlic, lemon, oregano and feta until falling apart.
- Time
- 270min
- Steps
- 5
Ingredients
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Allergens
Contains milk.
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Shopping list
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Equipment
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Method
-
1
Marinate lamb overnight.
-
2
Lay large sheets of parchment over foil in a roasting pan.
-
3
Pile potatoes, vegetables and lamb with marinade and wine; top with feta.
-
4
Seal the parcel tightly.
-
5
Roast at 160°C (325°F) for 3.5–4 hours until the lamb is falling off the bone (well past 63°C (145°F)); open and brown at 220°C (425°F) for 15 minutes.
