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Kleftiko - slow-roasted lamb

Kleftiko is named after Greek partisans who cooked meat in underground earth ovens. The lamb is marinated in garlic, lemon and oregano.

It is wrapped in parchment paper and roasted at low temperature for several hours. The result is incredibly tender meat that falls apart on the fork. It is served with roasted potatoes and a fresh salad.

Kleftiko - slow-roasted lamb
  • Kleftiko is named after Greek partisans who cooked meat in underground earth ovens.
  • The lamb is marinated in garlic, lemon and oregano and roasted for several hours.
  • The meat is wrapped in parchment paper to keep it as juicy as possible.
  • The finished meat is so tender that it falls apart on the fork.
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