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A Taste of Legend: The Secret to Perfect Lamb Kleftiko – vegetarian recipe
Stav Kogan

A Taste of Legend: The Secret to Perfect Lamb Kleftiko

Recreate the magic of legendary Greek Kleftiko with this simple, one-pot dish. Slow-cooked, fall-off-the-bone lamb is infused with lemon, garlic, and oregano, baked with vegetables to create its own rich, savory juices.
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Prep Time 12 hours 10 minutes
Cook Time 4 hours
Total Time 16 hours 10 minutes
Servings: 6 serving
Calories: 458
Ingredients Method Nutrition

Ingredients
  

  • FOR THE MARINATED LAMB
  • 2 pounds (900 g / 31.7 oz) boneless leg of lamb, cut into 1 1/2-inch / 4-cm chunks
  • 1 medium red onion, chopped (100 g / 3.5 oz)
  • 4 cloves garlic, minced
  • Zest and juice from 1 lemon
  • 1 tablespoon (5 g / 0.18 oz) dried oregano
  • 1 tablespoon (15 g / 0.53 oz) Dijon mustard
  • 1/4 cup (60 ml) extra-virgin olive oil
  • 3/4 teaspoon (20 ml / 0.7 fl oz) fine sea salt, or to taste
  • Freshly ground black pepper
FOR THE STEW
  • 1 medium rutabaga, peeled and cut into 1-inch / 2.5-cm pieces (400 g / 14.1 oz)
  • 2 medium green bell peppers, cut into chunks (240 g / 8.5 oz)
  • 1 large tomato, diced (240 g / 8.5 oz)
  • 8 ounces (225 g / 7.9 oz) Optional diced halloumi
  • Fresh parsley, oregano, or basil for garnish
  • For the most tender, flavorful result, marinate the lamb for the full 12 hours. This allows the lemon and seasonings to deeply penetrate the meat.
  • Ensure your casserole dish is sealed very tightly with a lid or a double layer of foil. This is the key to trapping steam and recreating the traditional, tenderizing cooking method.
  • For an even richer flavor, sear the marinated lamb chunks in a hot, oiled pan for 2-3 minutes per side before adding them to the casserole dish.

Method
 

  1. In a large bowl, place the lamb chunks and add all the marinade : red onion, garlic, lemon zest and juice, oregano, Dijon mustard, olive oil, salt, and pepper.
  2. Mix thoroughly to ensure the lamb is evenly coated.
  3. Cover and refrigerate for at least 2 hours, or ideally up to 12 hours for maximum flavor.
  4. Preheat your oven to 300°F / 150°C / gas mark 2.
  5. Transfer the marinated lamb and all the contents of the bowl into a large, heavy-bottomed casserole dish or Dutch oven.
  6. Add the rutabaga, green peppers, and tomato.
  7. Stir everything together to combine.
  8. Cover the dish tightly with a lid or a double layer of aluminum foil to seal in the steam.
  9. Place in the preheated oven and bake for 3 hours and 40 minutes.
  10. Carefully remove the lid or foil. If using, stir in the diced halloumi. Return the dish to the oven, uncovered, and bake for another 20 minutes, or until the lamb is perfectly tender.
  11. Remove from the oven and let the Kleftiko rest for 10 to 15 minutes before serving.
  12. Garnish generously with fresh herbs and serve immediately.
  13. Don't be afraid to swap vegetables based on what's in season. Chunks of potato, carrot, or fennel would also be delicious additions.

Nutrition

Calories: 458kcalCarbohydrates: 12.2gProtein: 29.3gFat: 32.3g

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