Next day delivery UK mainland 4692 reviews 4.71 out 5 rating Award winning produce

The ultimate Greek Lamb one pot roast perfect for Autumn

We love the feeling of both celebration and comfort that a Sunday family roast dinner conjures. There are so many component parts, and while its delicious, ritualistic and has a part in every family food repertoire, sometimes you have neither the time nor the energy for 9 different dishes and the use of 12 pans. Enter Lamb Kleftico….

Lamb is slowly roasted atop a mix of vegetables and fragrant herbs - potatoes which turn crisp on the edges, tomatoes cook down turning the stock sweet and jammy, onions caramelised along with sweet red peppers. You need only to add these items to a baking dish, cover with a lid or parchment and leave it in a slow oven for 4-5 hours.

  • Prepare: 20 Minutes
  • Cook: 4 Hours
  • Serves 6
Ingredients & instructions
  • 1 Organic Leg or shoulder of lamb, approx 2.5kg
  • 1kg Potatoes
  • 2-3 Onions
  • 1 Head of garlic
  • 2 Red peppers
  • 2 Lemons
  • 4 Medium tomatoes
  • Bunch of fresh thyme
  • Stick of cinnamon
  • 4 Bay leaves
  • Fresh oregano - a few sprigs plus a tablespoon of chopped leaves
  • Garlic olive oil
  • 100ml Chicken bone broth
  • Salt and pepper

1. Heat your oven to 160 °C.
2. Wash and chop all the veggies, apart from the garlic which you just slice horizontally to expose the middle of each clove. Add all veggies, garlic herbs (apart from a tablespoon of chopped oregano) and stock to a large roasting dish or casserole.
3. Rub the lamb with a drizzle of garlic oil, sprinkle with the remaining oregano, salt and pepper, and nestle on top of the vegetables.
4. Cover well with parchment or a lid and roast for 4 hours. Go for a walk, go to the pub, read the paper - whatever floats your boat.
5. After 4 hours, your house will smell incredible- remove the parchment or lid and roast for a further hour.
6. Serve alongside something green, some bread or nothing at all - it’s a complete meal as is & is utterly gorgeous.