espa banner enespa banner el

country lamb

Posted by amphoreus 13/04/2022 0 Comment(s) News,


Country Lamp





1.5 kg boneless leg of lamb (about 2 kg with bones)
2 onions
2 peppers (green, red, yellow)
4 cloves garlic (2 chopped and 2 whole)
2 tbsp mustard
juice of 1/2 lemon
1 tbsp oregano
1/2 cup olive oil
1/2 cup dry white wine
200 gr. graviera or kefalotyri, diced
5 potatoes
1/2 ripe tomato, sliced
salt and freshly ground pepper
greaseproof paper



start by washing the lamb well and cut it into portions (about 5*6 cm). Place the pieces in a large bowl and set aside.

Prepare the vegetables for the lamb thief. Cut the onions in half and then into quarters. Cut the peppers into pieces and mince the garlic. Place the vegetables in the bowl with the lamb and pour in the olive oil, white wine and lemon juice.


Add the mustard, 2 whole cloves of garlic, sprinkle with oregano and season well with salt and pepper. Mix the ingredients very well and cover the bowl with cling film. Refrigerate and let the lamb marinate for at least 2 hours. To make the lamb kleftiko even more fragrant and infuse it with the aromas, it is preferable, if you have the time, to marinate it all night.

Once the meat for the lamb kleftiko is marinated, take it out of the fridge and let it come to room temperature a little. In the same bowl, add the cheese and mix. Preheat the oven to 180C.

Prepare the potatoes for the lamb thief. Peel the potatoes and cut into slices. The lamb thief needs to be cooked for about 2 1/2 hours, when it is best to cut the potatoes into large pieces to keep their shape.

Place 4 long strips of parchment paper on the kitchen counter. Put the potatoes in the middle, season well with salt and pepper and sprinkle with oregano. Drizzle with the marinade and top with the lamb, vegetables and tomato slices.


Close the lamb kleftiko with the parchment paper to form a pouch. To seal the lamb kleftiko in a pouch, hold the parchment paper crosswise by the edges and grasp with your hand in the middle just above the filling and squeeze well.

Use twine to tie the pouch tightly just above the filling being careful not to leave a gap open. Transfer the pouch to a baking tray.


Roast the lamb in the oven for about 1 hour and 45 minutes until tender. Remove the pan from the oven and raise to 220C. Unwrap the lamb kleftiko from the top only and cut the parchment paper to the edge of the pan. Pour the juices over the meat with a spoon and put it back in the oven for another 20 minutes, so that it gets a nice color.

Remove the pan from the oven. Remove the lamb from the pan and wrap it in parchment paper to rest. Mix the potatoes a little and bake for another 20 minutes until they get a nice color.

Remove the pan from the oven, add the lamb and serve the lamb kleftiko as is.