Ofto KleftikoSlow-Roasted Lamb and Potatoes

Name: Ofto Kleftiko (Slow-Roasted Lamb and Potatoes)
Prep time: 30 min
Cook time: 4 h 20 min
Total time: 4 h 50 min
Yield: 6
Cuisine: Cyprus
Ingredients: 1800 g Lamb Shoulder; 900 g Potato (cubed); 250 g Red Onion (sliced); 15 g Garlic (crushed); 70 ml Lemon Juice; 60 ml Extra Virgin Olive Oil; 6 g Dried Oregano; 1 pcs Cinnamon Stick; 2 pcs Bay Leaf; 12 g Salt; 3 g Black Pepper; 250 ml Water

Ofto kleftiko is a Cypriot slow-roasted lamb dish prepared with potatoes, lemon, garlic, and oregano. The covered roast keeps the lamb moist before a short uncovered finish browns the meat and potatoes.

Prep

30m

Cook

4h 20m

Serves

Estimated

Nutrition

Per serving

1065kcal

Calories

55g

Protein

78g

Fat

33g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Roast

1.8kg
Lamb Shoulder
0.9kg
Potato (cubed)
250g
Red Onion (sliced)

Marinade

15g
Garlic (crushed)
70ml
Lemon Juice
60ml
Extra Virgin Olive Oil
6g
Dried Oregano

Roast

1pcs
Cinnamon Stick
2pcs
Bay Leaf

Marinade

12g
Salt
3g
Black Pepper

Roast

250ml
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Preheat the oven to 160°C (325°F).
02
Mix the garlic, lemon juice, extra virgin olive oil, dried oregano, salt, and black pepper. Rub the mixture over the lamb shoulder.
03
Scatter the potato and red onion in a deep roasting pan. Add the bay leaves and cinnamon stick, then set the lamb shoulder on top.
04
Pour the water into the side of the pan. Cover tightly with a lid or foil.
05
Roast for 3 and a half hours, until the lamb shoulder is very tender and the potato is soft.
06
Increase the oven to 220°C (425°F), uncover, and roast for 20 to 25 minutes, until the lamb and potatoes brown at the edges.
07
Rest the lamb shoulder for 15 minutes before serving with the potato and red onion.

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