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Lamb Kleftiko

Submitted by Saffy 11 June 2009

Serve with a big Greek Salad or Green Beans This is another of the Taverna Agni recipes. Completely reliable and completely authentic



1 leg of lamb.,1 large onion peeled and cut into quarters.,2 whole tomatoes.,2 whole garlic bulbs - do not peel.,2 sprigs of fresh rosemary,4 medium size potatoes peeled and quartered.,1 large carrot peeled and coarsely sliced.,1 cup of chicken stock.,1/2 wine glass of olive oil.,Seasoning: sea salt and black pepper.,,,,


Take an iron or terracotta oven casserole with lid. Place leg of lamb inside. If it does not fit, you may need to trim the leg bone, or cut joint in half.

With a sharp knife, prick the meat about 10 times randomly over the leg. This will let the flavours ingress during cooking.

Rub about a teaspoon of sea salt into the meat with your hands. Make sure all the meat is lightly coated in salt.

Do the same with coarsely ground black pepper. (Eleni usually uses a mix of black and red pepper corns as this offers a less harsh peppery taste.)

Snap the sprigs of rosemary into smaller pieces and push into the holes made earlier.

Add the: potatoes, onions, whole garlic bulbs, tomatoes (again leave whole) and sliced carrots.

Sprinkle a pinch of salt over the vegetables. Then, drizzle over the olive oil and stock.

Add the casserole lid and place in the oven at 200c for at least 2 hours.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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