Lamb kleftiko with lemon and oregano
Sealed and left alone for four hours, so it steams in its own juices rather than roasting — the name means stolen, and the sealing was originally about hiding the smoke.
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Ingredients
For the whole dish · serves 6
- Lamb shoulder, bone in2¾ lb
- Lemon3
- Olive oil1½ fl oz
- Garlic cloves12
- Dried oreganotwo heaped tablespoons
- Bay leavesfour for the pot
- Cinnamon stickone, and it matters
- Sea saltto taste
- Black pepperto taste
Served with
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+3g net · 140 kcal · 10 min · together 6g net, 605 kcal
Method
6 steps · 250 minutes
- Stab the shoulder all over and push slivers of garlic into the holes.
- Rub it with oil, oregano, salt and pepper, and squeeze the lemons over, then drop the spent halves in with it.
- Seal it tightly — a lidded pot with foil under the lid, or a double parchment package. Any gap and it roasts instead of steaming, and the meat dries.
- Four hours at 300F, undisturbed. There is nothing to check and checking costs you heat.
- The cinnamon is the one thing people leave out and the one thing that makes it taste Greek rather than generically roasted.
- Open it at the table. Pull the meat apart with tongs and spoon the lemony fat at the bottom over everything.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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