Lamb Leg Roast Kleftiko Style


Cooking Lamb Kleftiko-Style is the only way I cook a lamb leg (or shoulder). In fact, I posted my pull-apart Greek Lamb Roast many years ago and it is still in my top 3 most searched recipes. The lamb is so juicy, tender and flavourful that many have said to me they can’t believe they never thought to cook a whole leg of lamb using this technique.


Kleftiko is derived from the word “steal” which is where the English word Kleptomaniac comes from. So, it roughly translates to Stolen Meat. This is because the Outlaws or Bandits would steal a lamb or goat and take it up to the mountains where they hid and slow cooked it in the ground. Cooking this way prevented any flames and smoke in case it would reveal their location.


Because the lamb takes a little while to cook, the aroma, taste and texture is mouth-watering. It truly will have you going back for seconds. In saying how long it takes to cook, keep in mind it only takes 10 minutes to prepare. Put on the alarm to remind yourself to turn off the oven and in the mean time, you can forget all about it. Doesn’t get any simpler than that!


I have created this video to show you how simple this is to prepare. I have also cooked this with potatoes which I peel, marinade with olive oil, lemon, oregano and sea salt and add to the oven for an hour prior to the lamb finishing off. This way the lamb and potatoes finish cooking at the same time.


This lamb is wonderful to serve with a Greek Salad and Tzatziki Dip.

I have my recipe for it here: https://www.createcookshare.com/single-post/greek-tzatziki


And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you.

Enjoy x


Lamb Leg:

2kg lamb leg

3 cloves garlic, minced

3 rosemary springs, leaves removed

2 teaspoons dried Greek oregano

1 teaspoon sea salt

½ teaspoon black pepper

Juice of 1 lemon


Dressing:

1 tablespoon extra-virgin olive oil

Juice of 1 lemon

1 teaspoon dried Greek oregano


1. Preheat the oven to 180C fan forced. Arrange a baking tray large enough to fit the lamb.

2. Lay a long piece of foil and a long piece of baking paper on the bench. One width way and the other lengthways to form a cross. You will be placing the lamb in the centre and wrapping it with the baking paper and foil.

3. In a bowl combine the garlic, rosemary, oregano, salt and pepper and form a ‘paste’. Use this to rub and massage all over the lamb. Transfer to the baking paper and fold the baking paper and foil over to completely enclose the lamb. Place into the baking tray and roast for 3 ½ - 4 hours.

4. In the meantime, prepare any side dishes such as Greek salad, baked vegetables and tzatziki dip.

5. Once the lamb is cooked, carefully open the foil and baking paper and place back into the oven for 5 minutes to golden.

6. Whisk in a small bowl the dressing and pour all over lamb (and if you have baked potatoes, pour this over the potatoes too). Serve immediately.



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