Recipe by: Tracie Fitzpatrick

Source: Tracie’s Husband’s dish, adapted from

Serve with a Greek Salad on the side


  • 1 leg of lamb (1.2-1.5 kg), you can always use shoulder too, or both
  • 1 bulb of garlic
  • 2 lemons
  • 1 bunch of fresh oregano, chopped (or 1 Tbsp dried oregano)
  • Rosemary, fresh handful
  • 1 kg floury potato, such as Charlotte or russet
  • 4 bay leaves
  • 175 ml white wine
  • Salt
  • Pepper
  • Olive oil

Instructions (Day Before)

  • Using a small paring knife, make approximately 15-16 incisions into the flesh of the lamb.
  • Smash the garlic bulb with the palm of your hand and peel the garlic gloves.
  • Slice each clove in half and then insert each sliver into the incisions of the lamb.
  • Season generously with salt, pepper and oregano plus rosemary and place into a freezer bag.
  • Drizzle a good amount of olive oil into the bag along with juice from one lemon and shake and rub all over.
  • Leave overnight in the fridge

Instructions (Same Day)

Preheat oven to 140 C (285 F)

  • Remove the meat from the fridge and allow it to come up to room temperature.
  • Take a large roasting tray and line it with two lengths of strong foil, lying them over each other to create a cross. Do the same with parchment paper.
  • Place the lamb on top and drizzle everything with another splash of olive oil, the bay leaves and the white wine.
  • Juice and zest the second lemon and drizzle over the top of the lamb.
  • Pull the edges of the foil together to wrap and seal, trying to leave some space above the lamb for steam to circulate.
  • Place in the oven and leave to slowly braise for 2 ½ hours.
  • Add the chopped potatoes and cook another 2 ½ hours, after which time the potatoes will soak up the juices and the meat should be falling off the bone.
  • Pull the meat off the bone and shred with a fork.
  • Spoon a generous serving of potatoes on a plate, place the shredded lamb on top and drizzle over the tray juices.
  • Serve with a nice Greek salad as accompaniment.

Download PDF version here: British Greek Kleftiko (Lamb with Potatoes) Tracie Fitzpatrick