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Kleftiko

Mix the lemon juice, olive oil, oregano, salt and pepper. Make small cuts all over the lamb and push in the garlic slivers. Rub the lamb and the potatoes all over with the mixture and leave to marinate for an hour, or overnight in the fridge.

Questions about this dish

Answers taken from this dish's times, amounts, swaps and tips.

How long does Kleftiko take?

4 hr 55 min all in — 25 min prep, 3 hr 30 min cook, 1 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.

How many does it serve?

The recipe is written for 6 people. Scale the ingredient list on the page if you are cooking for a different number.

How hard is it?

Easy.

How spicy is it?

No chilli.

What allergens should I watch?

This recipe is labelled for Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.

Does it fit a diet?

The published recipe is labelled Gluten-free, Nut-free.

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What does it cost to cook?

Treat yourself — about $28+ USD, as a grocery budget for this recipe, not a restaurant price.

What equipment do I need?

Chef's knife, Baking tray, Oven.

How much salt do I put in?

The recipe lists Salt at 2 tsp.

What can I use instead?

Kefalograviera → Feta, or leave the cheese out. Feta is softer and saltier and melts into the juices. Without cheese it is closer to the Cypriot way. Baking paper parcel → A heavy lidded casserole, the lid sealed with a strip of flour-and-water paste. The same steam effect. Open it for the last half hour to brown.

What should I watch for?

Open it away from your face. The steam that comes out is scalding.

Any tips from this recipe?

Shoulder gives more juice and falls apart more easily; leg slices more neatly. Both work on the bone. Rub the oregano between your palms as it goes on. It wakes up the oils.

Can I prepare this ahead?

Can I use an air fryer?

This method is not written for an air fryer. The core technique on the page still applies.

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