Lamb Kleftiko

Slow cooked lamb with garlic, oregano, lemon and potatoes.

This is a lovely recipe that’s easy to cook and recreates some of the flavours of the eastern Mediterranean.


  • Lamb – a shoulder or leg joint cut into several large chunks
  • Potatoes – waxy if possible
  • Garlic
  • Dried oregano
  • Bay leaves
  • Olive oil
  • Lemons
  • Salt and pepper


Place the lamb potatoes and garlic (don’t worry about peeling it) in a casserole dish. Then add the oregano, bay leaves, olive oil and lemon juice.

Give it a mix – go on get your hands in. Season with salt and pepper and add some more olive oil and water to cover the lamb.

Place in the oven, at around 190C for approximately 3 hours.

Serve with green ‘runner’ beans and a nice glass of red wine.


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