Greek Lamb Kleftiko – Slow-Cooked in the Charlie Oven
Recipe by Chef Tait Miller
Lamb Kleftiko is a Greek classic—shoulder of lamb, slow-cooked with potatoes, tomatoes, garlic and herbs until meltingly tender. It’s surprisingly light thanks to the lemon, olive oil and sweet vegetables, yet still rich and satisfying. The Charlie Oven is perfect for this kind of low and slow cooking, locking in flavour and giving the dish a subtle kiss of smoke. It’s hearty, hands-off, and made to share.
Ingredients
Serves 8–10 hungry guests
- 4.8 kg lamb shoulder, bone-in
- 3.2 kg potatoes, peeled and cut into chunky wedges
- 16 ripe tomatoes, quartered
- 2 bell peppers, sliced
- 2 onions, sliced
- 24 garlic cloves, crushed
- 240 ml fresh lemon juice (approx. 8 lemons)
- 240 ml olive oil
- 4 tsp dried oregano
- 2 tsp dried rosemary
- Sea salt and freshly ground black pepper, to taste
How to cook Lamb Kleftiko in the Charlie Oven
1. Fire setup
Use a good size amount of good quality lump charcoal—at least half a football's worth—and place it at the back of the charcoal grates to create indirect heat. Light and preheat the oven to 160–170°C (320–340°F). No need to wait for embers; once it’s hot, you’re ready to cook.
2. Marinate the lamb
In a bowl, whisk together the olive oil, lemon juice, crushed garlic, oregano, rosemary, salt, and pepper. Rub this mixture all over the lamb shoulder. Let it marinate for at least 2 hours—overnight is even better.
3. Build your tray
In a deep roasting tray, layer the potatoes, onions, peppers, and tomatoes. Nestle the marinated lamb shoulder right on top. Pour over any extra marinade.
4. Wrap it up
Cover the tray tightly with foil (or baking paper and foil combo). You want to trap all the moisture inside to create that slow-roasted magic. Optional: portion into parchment “pouches” for individual servings if you're feeling fancy.
5. Cook low and slow
Place the tray in the top third of the oven, using the upper rack. With the fire set at the back, you’ll get perfect indirect heat. Cook for 3 to 4 hours until the lamb is fork-tender and practically collapsing.
6. Finish at high heat
Uncover the tray and let it brown and caramelise for another 15–20 minutes at higher heat (190–200°C / 375–400°F) for that irresistible roasted finish.
Why cook this in Charlie?
The Charlie Oven is built for low and slow cooking. The radiant heat, airflow, and touch of smoke bring out all the rich, herbal depth of this Greek classic. You get fall-apart lamb, crispy-edged potatoes, and sweet roasted tomatoes—all in one go. And because of Charlie’s generous size, it’s easy to cook the whole feast at once.