Ok, so I cooked this for a birthday celebration for my daughter a she wanted a ‘Greek feast’. The only changes I made was that I used a large whole leg of lamb and added about 1 cup of good quality sav Blanc white wine and a cup of chicken stock to the pan. Then as directed I slow roasted on fan forced on 125c for 5.5 hours. I put it in at 9am then I took it out about 2.45pm, checked the internal temp, then replaced the foil, keeping it tightly wrapped and sat it on the stove top. I left the oven on low to cook some other dishes, then at 6.15pm I turned the oven up to 210c fan forced, and put the lamb back in uncovered and cooked for 40 mins, then rested it for half hour on the stove top with the foil loosely replaced over, while we had a chicken souvlaki entree. We served the lamb about 7.15pm in the baking dish directly onto the table, and when it landed on the table it was incredible, and just fell off the bone, and got a gasp of amazement as to how good it looked. I knew it was good when I gave my mother in law a large tender serve and she was speechless and did not complain, and had a second serving! No carving knife needed, but I did use a sharp knife and a fork to just push it apart. So, well done, you’ve nailed this recipe! Thank you, as I’ve always struggled with getting a tender lamb roast, but this will no doubt now be a monthly event! 😊
this was my favourite summer take away for the summer, as in Cyprus you can get this as a take away from stalls set on the road or specific taverns that specialise in local food, well not anymore, allergic to both lamb and garlic, min you ours has no garlic in it just laurel, I see you living in Greece has made you take a culinary exploration into Greek food, wow I feel you show true respect and I can only respect that in return, your recipes are very thorough, due to the pandemic the TH-cam algorithm suggested your crumpets and I cannot complain about that, very nice rendition.
Thank you. I love this dish, it just goes to show how tasty things can be with minimal but great quality produce, and a little patience for the cooking process :) P.S I absolutely love Cyprus, I've been backwards and forwards to the Paphos area for the last few years with my family
Kleftiko is my go to lamb - it’s incredibly nourishing, comforting and you’re never under pressure to make it exactly as you did last time. Kleftiko means ‘stolen lamb’ and I e heard that it was named after soldiers who’d shot a lamb, then cooked underground to hide the flame and lovely aroma to stay covert. This is the great thing about legends! They sort of develop over time. Just like Kleftiko! It’s the perfect meal to truly make your own! 👍
Philip, thanks for another simple and delicious recipe. We always order lamb in our local Greek restaurant. I will make this in a cast iron braiser. - Becky
Words cannot express how hungry I am right now. Bad thing is I am the only one in my family that enjoys lamb. I guess that just means more for me. Great recipe Phillip.
Absolutely love this dish Philp, it's simplicity is great and I love the no fuss approach. This is ideal for a Sunday lunch affair, I know the flavour is going to be TOP notch! Wonderfully put together as well, awesome, cheeky little ending. All the best.
Red wine also works surprisingly well. Most recipes I've seen call for white wine but once I used red wine as I didn't have white wine and I've never looked back!
Nice 👍 will this work with leg of lamb 1.5 kg and does the meat need to rest before serving or does it not because of the low cook temp and duration thanks
This was a common dish, modulo local ingredients at hand, to make for the Norse vikings! They dug a hole in the ground, filled with hot rocks, wrapped a lamb in juniper branches, threw it in, topped with earth, waited 6-8 hours.
You did it again, I wanna bite my phone, lol. Seriously, the days off menu is your Souvlaki followed by Lamb Kleftiko! And knock out a loaf of sourdough as well for good measure. Cheers😺
Wow I'm starving now! I cook my lamb almost the same way although I now like to take the bones out and string it up with garlic and herbs inside- gives an all around even cooking and eases thin slice cutting too. And since they do not exist here in France I make my own mint sauces (one mint malt vinegar and a mint and apple jelly) which I cannot eat lamb without (unless it's a curry or a tajine of course!). Now I can't wait for our next lamb to come in argh! ;)
@@CulinaryExploration Unfortunately it depends entirely on the farmer! he generally calls to say "I'll deliver you a lamb tomorrow morning" lol so I have to be ready. Only once a year though so have to make the most of it. We get all our meat from the same farm: 1 whole pig, 1 lamb, 1/4 cow, 1/4 calf, 1 turkey (huge!) and around 40 chickens (Average 2.8kg). We then prep/cut and freeze the lot to last all year and haven't bought meat from a store in three years. The quality of local free-range meat is extraordinary at prices you could get nowhere else, but it is a lot of work.
Mexican pork , cochinita pibil, is cooked in the ground too, so is Hawaiian kālua style pork. Both very good. My neighbor is Hawaiian & she brought me some kālua pork & rice last night! 😎
Ah... Conchinita pibil... I love it, along with pickled red onion and a habanero salsa. Mouths watering seriously right now. I'm using masa marina at the moment to make my tortillas, but I'm trying to find the best way of making / processing nixtamal at home... any tips?
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Ok, so I cooked this for a birthday celebration for my daughter a she wanted a ‘Greek feast’. The only changes I made was that I used a large whole leg of lamb and added about 1 cup of good quality sav Blanc white wine and a cup of chicken stock to the pan. Then as directed I slow roasted on fan forced on 125c for 5.5 hours. I put it in at 9am then I took it out about 2.45pm, checked the internal temp, then replaced the foil, keeping it tightly wrapped and sat it on the stove top. I left the oven on low to cook some other dishes, then at 6.15pm I turned the oven up to 210c fan forced, and put the lamb back in uncovered and cooked for 40 mins, then rested it for half hour on the stove top with the foil loosely replaced over, while we had a chicken souvlaki entree. We served the lamb about 7.15pm in the baking dish directly onto the table, and when it landed on the table it was incredible, and just fell off the bone, and got a gasp of amazement as to how good it looked. I knew it was good when I gave my mother in law a large tender serve and she was speechless and did not complain, and had a second serving! No carving knife needed, but I did use a sharp knife and a fork to just push it apart. So, well done, you’ve nailed this recipe! Thank you, as I’ve always struggled with getting a tender lamb roast, but this will no doubt now be a monthly event! 😊
Awesome! I'm rally pleased you enjoyed the recipe and thanks for taking the time to update everyone, that's great :)
Made this for a party and everyone couldnt stop saying how good it is. Thanks for the video!
Good job, you whipped that together quickly, well done!
this was my favourite summer take away for the summer, as in Cyprus you can get this as a take away from stalls set on the road or specific taverns that specialise in local food, well not anymore, allergic to both lamb and garlic, min you ours has no garlic in it just laurel, I see you living in Greece has made you take a culinary exploration into Greek food, wow I feel you show true respect and I can only respect that in return, your recipes are very thorough, due to the pandemic the TH-cam algorithm suggested your crumpets and I cannot complain about that, very nice rendition.
Thank you. I love this dish, it just goes to show how tasty things can be with minimal but great quality produce, and a little patience for the cooking process :)
P.S I absolutely love Cyprus, I've been backwards and forwards to the Paphos area for the last few years with my family
Kleftiko is my go to lamb - it’s incredibly nourishing, comforting and you’re never under pressure to make it exactly as you did last time. Kleftiko means ‘stolen lamb’ and I e heard that it was named after soldiers who’d shot a lamb, then cooked underground to hide the flame and lovely aroma to stay covert. This is the great thing about legends! They sort of develop over time. Just like Kleftiko! It’s the perfect meal to truly make your own! 👍
Philip, thanks for another simple and delicious recipe. We always order lamb in our local Greek restaurant. I will make this in a cast iron braiser. - Becky
Nice Becky, let me know what you think
Words cannot express how hungry I am right now. Bad thing is I am the only one in my family that enjoys lamb. I guess that just means more for me. Great recipe Phillip.
Cheers Blair, that's a hell of an undertaking to attempt to eat on your own lol, but good luck!
Absolutely love this dish Philp, it's simplicity is great and I love the no fuss approach. This is ideal for a Sunday lunch affair, I know the flavour is going to be TOP notch! Wonderfully put together as well, awesome, cheeky little ending. All the best.
Cheers Dom, Awesome Sunday lunch! Cheers for stopping by buddy
Red wine also works surprisingly well. Most recipes I've seen call for white wine but once I used red wine as I didn't have white wine and I've never looked back!
Nice touch, cheers for the tip. Hope all is well with you :)
Just one word : Waouh !! I can smell its flavors from here ! Beautiful recipe :-)
Thank you very much :-)
You're welcome, and cheers for the feedback :)
I did not know the name but this is how we cook our lamb. Brilliant mate.
Cheers bud
Nice 👍 will this work with leg of lamb 1.5 kg and does the meat need to rest before serving or does it not because of the low cook temp and duration thanks
This was a common dish, modulo local ingredients at hand, to make for the Norse vikings! They dug a hole in the ground, filled with hot rocks, wrapped a lamb in juniper branches, threw it in, topped with earth, waited 6-8 hours.
You did it again, I wanna bite my phone, lol. Seriously, the days off menu is your Souvlaki followed by Lamb Kleftiko! And knock out a loaf of sourdough as well for good measure. Cheers😺
DAMN!! Soulaki & Kleftiko at the same sitting!!! Plus sourdough... I'm seriously impressed, chuffed you are enjoying the recipes :)
Looks bloody lovely😋 could you use lamb shanks in the Kleftico instead of shoulder?
Lamb shanks would be absolutely perfect, just keep an eye on the the cooking time :)
Looks stupendous, Phillip.
One thumbs down, gotta be the mother of this lamb.😉
Wow I'm starving now! I cook my lamb almost the same way although I now like to take the bones out and string it up with garlic and herbs inside- gives an all around even cooking and eases thin slice cutting too. And since they do not exist here in France I make my own mint sauces (one mint malt vinegar and a mint and apple jelly) which I cannot eat lamb without (unless it's a curry or a tajine of course!). Now I can't wait for our next lamb to come in argh! ;)
Ah, so you bone and tie. I do the same with pork and then slow roast, awesome results. How long until your next lamb delivery...? lol
@@CulinaryExploration Unfortunately it depends entirely on the farmer! he generally calls to say "I'll deliver you a lamb tomorrow morning" lol so I have to be ready. Only once a year though so have to make the most of it. We get all our meat from the same farm: 1 whole pig, 1 lamb, 1/4 cow, 1/4 calf, 1 turkey (huge!) and around 40 chickens (Average 2.8kg). We then prep/cut and freeze the lot to last all year and haven't bought meat from a store in three years. The quality of local free-range meat is extraordinary at prices you could get nowhere else, but it is a lot of work.
@@bluennbregaint7214 Best way to shop! Extremely jealous :)
Mexican pork , cochinita pibil, is cooked in the ground too, so is Hawaiian kālua style pork. Both very good. My neighbor is Hawaiian & she brought me some kālua pork & rice last night! 😎
Ah... Conchinita pibil... I love it, along with pickled red onion and a habanero salsa. Mouths watering seriously right now. I'm using masa marina at the moment to make my tortillas, but I'm trying to find the best way of making / processing nixtamal at home... any tips?
@@CulinaryExploration Not a one! I can buy masa ready for tamales from our carniceria or pasteleria which is how I deal with that.
@@CulinaryExploration Masa harina, marina sounds like the seaweed version LOL
@@lupusdeum3894 HAHHAHA sorry, typo. Seaweed version :)
@@CulinaryExploration It's that darn autocorrect! It gets me Everytime!😎
Fantastic Video waitrose here I come for some lamb.
Hey Phillip, I'm in the market for a cutting block. Do you have any suggestion or tips? I dont mind spending a bit on something that lasts.
Where do you live? UK, US, EU?
Yummy well nice mate
Cheers bud!
Philip, used your bare hands again to mix the veg...just kidding man.. Hard to get shoulder of lamb around here, but will try this with a leg of lamb.
I really hope you are kidding, I can't take anymore... lol. If you find the shoulder let me know how you go, works great with lamb shanks too.
👏👏👏
Cheers bud :)
A sheep downvoted this. Probably.