If you’re planning a trip to Greece this summer, this recipe is bound to get you in the mood. Lamb kleftiko is a traditional Greek dish consisting of slow-roasted lamb, cooked with potatoes and vegetables. It is often wrapped in baking paper to seal in the flavours and moisture. Our friend Keith Cooks put together his own unique Lamb Kleftiko recipe together especially for us. All you need is quality ingredients and a bit of time to make this show-stopping dish. It can also be cooked in an oven as well as the Traegar grill. Both instructions below. You can also follow Keiths video on how to cook it here.
Serves: 2-3
Cooking time: 4.5 hours
What you’ll need:
1 x bone-in leg of lamb (approx 1.5kg)
2 x Bell Peppers, roughly chopped
3 x Salad Tomatoes, halved
1 x Large Red Onion, quartered
2 x Garlic Bulbs, halved
2 x Lemons, halved
200g Large Salad Potatoes, halved
150ml Chicken Stock
200g Feta Cheese
Handful of Fresh Rosemary
Marinade:
1 tbsp Dried Oregano
1 tbsp Dried Thyme
1 tbsp Dried Parsley
1 tbsp @blackthornsalt
1/2 tbsp black pepper
1 Lemon, zest of
Garlic infused Olive oil
Instructions if using Traeger grill (Traeger Pro 22) (oven instructions below these):
- Combine the marinade ingredients together to form a thick paste.
- Lay the lamb on a flat surface and make deep cuts in the meat. Massage the marinade into the meat and leave for 2 hours minimum.
- Set your smoker to 110c , using pellets of choice. I’ve opted for Hickory. Lay the lamb in the middle of the rack and smoke for 1 hour. Use this time to roughly chop the vegetables, big chunks are key here.
- Line a roasting tray with butcher’s paper or baking paper and add the vegetables. Cover with chicken stock and lay the smoked lamb on top. Wrap tightly and return to the smoker at 180c for 3 hours.
- In the final 30 minutes, uncover the lamb and crumble feta cheese around the lamb.
Instructions if using oven:
- Combine the marinade ingredients together to form a thick paste.
- Lay the lamb on a flat surface and make deep cuts in the meat. Massage the marinade into the meat and leave for 2 hours minimum.
- Roughly chop the vegetables, big chunks are key here.
- Line a roasting tray with butcher’s paper or baking paper and add the vegetables. Cover with chicken stock and lay the smoked lamb on top. Wrap tightly and put in the oven at 180c for 3.5-4 hours.
- In the final 30 minutes, uncover the lamb and crumble feta cheese around the lamb.
To serve, divide the vegetables accordingly. Slice up the lamb, squeeze roasted garlic and lemon over the meat alongside the pan sauce.
You can check all our recipes here or browse our Scotch lamb range.