published Mar 01, 2024 Traditional Mediterranean recipes are comfort food at its finest, in my opinion at least. Often made with simple, fresh, and wholesome ingredients, they’re satisfying and — while sometimes involving several steps — are quite easy to make. I’ve got a soft spot for Greek food, and while I do love quick dishes like chicken souvlaki, sometimes I’m in the mood for dishes that require a bit more work… it’s a labor of love, as I always say! But in reality the oven does all the heavy work and the waiting is the harder part because the aromas are delicious! This recipe for Greek lamb is one of those recipes. Roasted for around 4 hours, I love the savory aromas that fill my kitchen as it cooks. Made with potatoes, peppers, onions, and tomatoes, it’s a one-pan wonder that I serve as often as I can.
Recommended Tools
High-Powered Blender – This can be an immersion blender, regular blender, or food processor. You’ll need it to purée the marinade ingredients. Roasting Pan or Large Heavy-Lidded Stock Pot – Both can be used for this recipe. The key is to use something that’s safe to put in the oven. Parchment Paper & Kitchen Twine – To create the “nest” for your lamb in parchment.
Storing and Reheating
Allow the vegetables and Greek lamb to cool completely before placing it in an airtight container. When properly stored, leftovers will keep in the refrigerator for up to 3-4 days.
Boneless Leg of Lamb – Make sure to trim any excess fat from your leg of lamb before getting started. We want the dish to be filling and hearty, not overly fatty and greasy. Vegetables – I roast the Greek lamb with small gold potatoes, green, red, and orange bell peppers, red onions, and Roma tomatoes all in the same roasting pan. Cheese – Opt for kefalotyri or feta cheese, whatever you can find works. Both are pretty salty, though kefalotyri is hard, and feta tends to be creamy. Chopped Mint Leaves – Optional, but add a fresh and herby flavor that I love. Pomegranate Arils – The small, juicy seeds found inside a pomegranate are called arils. This ingredient is also optional, but encouraged! Marinade – You’ll need the following to make the flavorful marinade for your kleftiko: Olive Oil Dry White Wine – Don’t worry, the alcohol content will burn off as it cooks. Alternatively, you can use apple cider vinegar instead. Garlic Dijon Mustard Lemon – You’ll need the juice and zest. Red Wine Vinegar – If you don’t have any on hand, use balsamic, or extra lemon juice. Fresh Parsley – Fresh is best, not dried. Dried Oregano & Rosemary – Here, it’s okay to use dried. Kosher Salt & Ground Black Pepper
To reheat, warm gently in the oven to avoid overcooking and drying it out. Alternatively, you can reheat single servings in the microwave in 30-second bursts until warmed through. Love this recipe? Share it with the world on Pinterest.
