Theo's Greek Kleftiko

Theo's Greek Kleftiko

British chef, author and regular QVC guest presenter Theo Michaels serves up a little of his Greek-Cypriot heritage with the Mediterranean-inspired flavours of this hearty and comforting Kleftiko recipe.

Prep Time: 20 minutes | Cooking time: 3 hrs 20 mins | Skill: easy

Serves: 4 - 6 people

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Ingredients

  • 1 whole lamb shoulder (on the bone)
  • 2 onions, sliced
  • 1 large vine tomato, sliced (1cm thick)
  • 1 lemon, halved
  • ½ bottle white wine
  • 2 tbsp dried oregano
  • 1 bulb garlic (top 1/3 cut off)
  • ½ cup extra virgin olive oil
  • Few sprigs of thyme
  • 1 tbsp paprika
  • 3 bay leaves
  • 50g baby potatoes

Method

STEP 1

In a large high-sided roasting tray, drizzle some olive oil and place half of all the ingredients in the tray (excluding the meat)

STEP 2

Place the meat on top and drizzle some more olive oil over the top of the meat. Place the remaining ingredients on top, starting with a few slices of tomato, then the rest

STEP 3

Squeeze lemon over the dish (drop the leftover lemon into the tray), season heavily with sea salt, black pepper and dust with the paprika (not too much). Pour the white wine around the edge (not over) and scatter the spuds around the meat

STEP 4

Lay a sheet of parchment over the lamb, then cover tightly with foil to fully seal - you may need a few sheets. Place into a pre-heated oven at 160C (Gas Mark 3) for 3 hours

STEP 5

Once cooked, remove from the oven and rest for 20 minutes

STEP 6

Turn the oven up to 220C (Gas Mark 7), remove the cover, drizzle over some more olive oil and return to the oven for about 10 minutes to caramelise the top - don’t overdo it!

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