Skip to product information
1 of 1

Lamb Kleftiko

Lamb Kleftiko

An old Greek favourite. It takes a while to cook but it is well worth the wait.

Ready in: 5 hours 30 minutes

Serves: 6

Complexity: medium

kcal: 729

Your Page Title View full details


6 cloves garlic
3 tbsp oregano, rough chopped
1 tbsp rosemary, rough chopped
zest of 1 lemon
juice of 2 lemons
½ tsp cinnamon, ground
3 tbsp rice bran oil
2 kg leg of lamb
1 kg Desiree potatoes, halved
5 bay leaves
250 g Greek yoghurt
1 tsp lemon juice
1 tbsp EV olive oil
handful of mint, chopped
1½ tbsp EV olive oil
100 g baby spinach
1 tbsp parsley, chopped
1 red onion, sliced finely
175 g cherry tomatoes, halved
½ cucumber, halved lengthways, deseeded & sliced
75 g black olives, stoned & quartered


In a pestle & mortar, crush together garlic and SIDS SMOKEY BBQ RUB. Add herbs, zest, cinnamon then crush some more then add 2 tbsp olive oil and mix well. With a sharp knife, cut lots of slits all over the lamb and rub in the paste. Place lamb in a large food bag with the lemon juice to marinate overnight. Remove the lamb from the fridge 1 hour before cooking.
Preheat oven to 160oC/140oC fan.
Lay 2 long pieces of baking paper on the top of 2 long pieces of foil - one widthways to form a cross. Place potatoes in the centre of the paper and toss with the remaining oil and seasoning. Bring up the sides of the foil then pour the marinade from the lamb, over the potatoes along with the bay leaves. Set the lamb on top of the potatoes and scrunch the foil together tightly to enclose the lamb. Place in a roasting dish and cook in the oven for 4½ hours until very tender.
Remove dish from the oven and increase temperature to 220oC/200oC fan. Unwrap the parcel and scrunch the foil and paper under the rim of the dish. Baste the lamb with the juices and return to the oven for another 20 minutes until browned. Remove the lamb from the dish, wrap in foil and rest. Turn potatoes over and return to the oven for 30 minutes then season.
While potatoes are cooking, stir together all the ingredients for the yoghurt. Combine SIDS LOW SUGAR RASPBERRY VINEGAR and the remaining salad ingredients and toss.
Serve the lamb, potatoes and meaty juices with the salad and yoghurt on the side.