What cut of lamb is best for kleftiko?

Bone-in lamb shoulder. The bone adds richness to the cooking juices and helps the meat stay moist during the long cook, so it pulls apart easily with a fork when it is ready.

Why seal the foil so tightly over the tray?

The sealed foil traps the steam, which is what makes the lamb tender and keeps the vegetables juicy. Resist peeking under the foil during the main cook, as every look lets that steam escape.

What temperature should Charlie be for lamb kleftiko?

Hold it at 150 to 160°C (300 to 320°F) for 3 to 4 hours with the tray on the upper rack. For the final 15 to 20 minutes, remove the foil and add charcoal to reach 190 to 200°C (375 to 390°F).

How long should kleftiko marinate?

At least 2 hours, ideally overnight. Score the lamb deeply first and press the lemon, olive oil and herb marinade into the cuts; the longer it sits, the more tender and flavourful the lamb becomes.

Outdoor Cooking & Charcoal Oven Recipes / Greek

Greek lamb kleftiko slow-cooked with potatoes, tomatoes and herbs

Cooked in the Charlie Charcoal Oven

Slow-Cooked Greek Lamb Kleftiko

Name: Slow-Cooked Greek Lamb Kleftiko
Prep time: 20 min
Cook time: 4 h
Yield: 8 to 10
Cuisine: Greek
Ingredients: 4.8kg lamb shoulder, bone-in; 3.2kg potatoes, peeled and thickly sliced; 16 tomatoes, roughly chopped; 2 peppers, sliced; 2 onions, sliced; 24 garlic cloves, peeled; 240ml fresh lemon juice; 240ml olive oil, Use the existing 240ml for seasoning; no additional drizzle is needed; 4 tsp dried oregano; 2 tsp dried rosemary; Salt and pepper to taste

Tait Miller's Greek lamb kleftiko is a slow cook worth planning around. Lamb, potatoes, tomatoes and herbs soften together, with lemon and olive oil balancing the rich juices. We cooked it at our Greek Summer Masterclass. Bring out the whole dish and pull the lamb apart as you serve.

Tait MillerChef, Wild & Fire Cooking

Roast

Prep20 minutes plus marinating

Cook4 hours

Serves8 to 10

DifficultyEasy

Oven temperature150 to 160°C (300 to 320°F), rising to 190 to 200°C (375 to 390°F) to finish

RackDeep roasting tray on the upper rack

CharcoalAt least half a football of good quality lumpwood charcoal, built toward the back

Method

Setting up Charlie

Light at least half a football of quality lumpwood charcoal and build it toward the back of the oven.
Allow the charcoal to establish and the oven to reach 150 to 160°C (300 to 320°F).
Set up for indirect cooking, the lamb tray should not be directly over the coals.
Place the foil-covered roasting tray on the upper rack.
For the final 15 to 20 minutes, add more charcoal to raise the temperature to 190 to 200°C (375 to 390°F) and remove the foil to crisp the lamb.

Score the lamb shoulder deeply with a sharp knife, making cuts all over the surface.
Combine the lemon juice, olive oil, oregano, rosemary, salt and pepper in a bowl. Rub the marinade well into the lamb, pressing it into the cuts. Cover and refrigerate for at least 2 hours, or ideally overnight.
Light at least half a football of quality lumpwood charcoal, building it toward the back of the oven for indirect heat. Allow the oven to reach 150 to 160°C (300 to 320°F).
Layer the sliced potatoes, chopped tomatoes, peppers, onions and garlic cloves in a deep roasting tray. Season with salt, pepper and the listed olive oil, keeping within the total 240ml allowance.
Place the marinated lamb shoulder on top of the vegetables. Pour any remaining marinade over the top.
Cover the tray tightly with aluminium foil, sealing the edges well to trap the steam.
Place the covered tray on the upper rack of the oven and cook for 3 to 4 hours at 150 to 160°C (300 to 320°F) until the lamb is fall-off-the-bone tender.
For the final 15 to 20 minutes, remove the foil and add more charcoal to raise the temperature to 190 to 200°C (375 to 390°F). This will crisp up the top of the lamb beautifully.
Remove from the oven and allow to rest for 10 to 15 minutes before serving. The lamb should pull apart easily with a fork.

Tips

Marinating overnight makes a huge difference: the longer the lamb sits in the lemon and herb marinade, the more tender and flavourful it becomes.
Seal the foil tightly around the tray to lock in all the steam. This is what makes the lamb incredibly tender and keeps the vegetables juicy.
Use bone-in lamb shoulder for the best results, as the bone adds richness to the cooking juices and helps the meat stay moist during the long cook.
Keep the oven temperature steady at 150 to 160°C (300 to 320°F) for the main cook. Resist the urge to peek under the foil, as this releases the steam that tenderises the meat.
The vegetables absorb all the lamb juices and become the best part of the dish, so make sure to slice the potatoes thickly so they hold their shape during the long cook.

More recipes

The cook

Tait Miller

Chef, Wild & Fire Cooking

Chef Tait Miller specialises in wild, open-fire cooking, drawing on foraged ingredients and around 16 years in the industry. London-based, he's known for his outdoor cooking and foraging work, and led Charlie Oven's Greek Summer Feast Masterclass.

More recipes by Tait Miller

Frequently asked questions

What cut of lamb is best for kleftiko?

Bone-in lamb shoulder. The bone adds richness to the cooking juices and helps the meat stay moist during the long cook, so it pulls apart easily with a fork when it is ready.
Why seal the foil so tightly over the tray?

The sealed foil traps the steam, which is what makes the lamb tender and keeps the vegetables juicy. Resist peeking under the foil during the main cook, as every look lets that steam escape.
What temperature should Charlie be for lamb kleftiko?

Hold it at 150 to 160°C (300 to 320°F) for 3 to 4 hours with the tray on the upper rack. For the final 15 to 20 minutes, remove the foil and add charcoal to reach 190 to 200°C (375 to 390°F).
How long should kleftiko marinate?

At least 2 hours, ideally overnight. Score the lamb deeply first and press the lemon, olive oil and herb marinade into the cuts; the longer it sits, the more tender and flavourful the lamb becomes.