Kleftiko
Kleftiko
Ingredients
For the Lamb and Potatoes
- 2 pounds lean lamb leg, cut into 2-inch chunks
- 2 pounds potatoes, quartered
For the Marinade
- 2 tablespoons fresh rosemary, chopped
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon cinnamon, ground
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon honey
Instructions
- 1
Preheat your oven to 375°F. Have a large roasting pan or oven-safe dish ready.
⏱️ 10 min•🌡️ 375
- 2
In a medium bowl, combine the chopped fresh rosemary, minced garlic, olive oil, salt, freshly ground black pepper, dried oregano, red pepper flakes, ground cinnamon, fresh lemon juice, and honey. Whisk well to create a uniform marinade.
⏱️ 5 min
- 3
Place the 2-inch chunks of lean lamb leg and the quartered potatoes into the prepared roasting pan. Pour the entire marinade mixture over the lamb and potatoes. Toss everything together thoroughly with your hands or tongs, ensuring all pieces are evenly coated.
⏱️ 5 min
- 4
Cover the roasting pan tightly with aluminum foil. This will help steam the lamb and potatoes, making them incredibly tender. Place the covered pan into the preheated oven for the first roasting phase.
⏱️ 2 min•🌡️ 375
- 5
Roast for 90 minutes. After 90 minutes, carefully remove the foil. The lamb should be partially cooked and the potatoes starting to soften.
⏱️ 90 min•🌡️ 375
- 6
Return the uncovered pan to the oven for the second roasting phase. Continue to roast for an additional 30 minutes, or until the lamb is fork-tender and slightly browned, and the potatoes are golden brown and fully cooked through. The honey and lemon will create a delicious glaze.
⏱️ 30 min•🌡️ 375
- 7
Carefully remove the Kleftiko from the oven. Let it rest for 5-10 minutes before serving to allow the juices to redistribute. Serve hot and enjoy the tender, melt-in-your-mouth lamb with the sweet and tangy notes.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Kleftiko
For the Lamb and Potatoes
- 2 pounds lean lamb leg, cut into 2-inch chunks
- 2 pounds potatoes, quartered
For the Marinade
- 2 tablespoons fresh rosemary, chopped
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon cinnamon, ground
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon honey
Instructions
- 1
Preheat your oven to 375°F. Have a large roasting pan or oven-safe dish ready.
⏱️ 10 min•🌡️ 375 - 2
In a medium bowl, combine the chopped fresh rosemary, minced garlic, olive oil, salt, freshly ground black pepper, dried oregano, red pepper flakes, ground cinnamon, fresh lemon juice, and honey. Whisk well to create a uniform marinade.
⏱️ 5 min - 3
Place the 2-inch chunks of lean lamb leg and the quartered potatoes into the prepared roasting pan. Pour the entire marinade mixture over the lamb and potatoes. Toss everything together thoroughly with your hands or tongs, ensuring all pieces are evenly coated.
⏱️ 5 min - 4
Cover the roasting pan tightly with aluminum foil. This will help steam the lamb and potatoes, making them incredibly tender. Place the covered pan into the preheated oven for the first roasting phase.
⏱️ 2 min•🌡️ 375 - 5
Roast for 90 minutes. After 90 minutes, carefully remove the foil. The lamb should be partially cooked and the potatoes starting to soften.
⏱️ 90 min•🌡️ 375 - 6
Return the uncovered pan to the oven for the second roasting phase. Continue to roast for an additional 30 minutes, or until the lamb is fork-tender and slightly browned, and the potatoes are golden brown and fully cooked through. The honey and lemon will create a delicious glaze.
⏱️ 30 min•🌡️ 375 - 7
Carefully remove the Kleftiko from the oven. Let it rest for 5-10 minutes before serving to allow the juices to redistribute. Serve hot and enjoy the tender, melt-in-your-mouth lamb with the sweet and tangy notes.
⏱️ 10 min