Arni Kleftiko Rebel Lamb Recipe

Name: Arni Kleftiko Rebel Lamb
Prep time: 30 min
Cook time: 195 min
Total time: 225 min
Yield: Serves 1 or more
Ingredients: 1 (4 1/2-5 lb) boneless leg of lamb; 2 large onions, diced; Tomatoes, optional for serving; 6 garlic cloves, minced; 4 tablespoons fresh oregano; Fresh Spearmint, optional; Potatoes, for serving; Kefalotiri, optional; Carrot, optional; 1/2 cup dry red wine; 1/4 cup extra virgin olive oil; 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper; 1 teaspoon dried rosemary or 2 tablespoons fresh rosemary; 1/4 cup fresh lemon juice; Rice, for serving; Water, as needed

Discover the legendary Arni Kleftiko, a dish steeped in Greek history! 'Kleftiko' means 'stolen' in Greek, reflecting the clever way Greek rebels slow-cooked lamb in clay pots buried underground during the Ottoman occupation, avoiding detection by concealing the delicious aroma. This recipe recreates that magical slow-braising process, resulting in incredibly tender, flavorful lamb. Whether you use a traditional clay pot or parchment paper, the result is a romantic, unforgettable meal perfect for sharing with loved ones. Pair with a robust red wine for a truly authentic experience.

Prep Time 30 mins

Cook Time 195 mins

Calories 461.4 kcal

Protein 14g

Rating 4.1 (8 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Arni Kleftiko Rebel Lamb

1 (4 1/2-5 lb) boneless leg of lamb
2 large onions, diced
Tomatoes, optional for serving
6 garlic cloves, minced
4 tablespoons fresh oregano
Fresh Spearmint, optional
Potatoes, for serving
Kefalotiri, optional
Carrot, optional
1/2 cup dry red wine
1/4 cup extra virgin olive oil
1 teaspoon salt and 1/2 teaspoon freshly ground black pepper
1 teaspoon dried rosemary or 2 tablespoons fresh rosemary
1/4 cup fresh lemon juice
Rice, for serving
Water, as needed

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How to Make Arni Kleftiko Rebel Lamb

Preheat your oven to 325°F (160°C).
If using a clay pot, thoroughly grease it with olive oil.
In a large bowl, combine the lamb shoulder, diced onion, minced garlic, oregano, rosemary, salt, pepper, lemon juice, and red wine.
Mix well to ensure the lamb is thoroughly coated.
If using a clay pot, transfer the lamb mixture to the prepared pot. Cover tightly with a lid.
If using parchment paper, place the lamb mixture in the center of a large sheet of parchment paper. Bring the edges up and tightly twist to create a sealed parcel. Wrap a second layer of parchment for added security.
Place the pot (or parchment parcel) in a roasting pan.
Add enough water to the roasting pan to reach about 1 inch up the sides of the pot or parchment parcel. This helps to create moisture during the cooking process.
Cook for approximately 195 minutes, or until the lamb is extremely tender and easily shreds with a fork. Check and add more water if needed during cooking.
Once cooked, carefully remove the pot from the oven (or carefully unwrap the parchment parcel). Let the lamb rest for 10-15 minutes before serving.
Shred the lamb with two forks, and serve with potatoes, rice, or your favorite sides. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

26g

Fat

13g

Carbs

19g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Main Dish Eggs Dairy Lamb Sheep Potatoes Vegetables Greek European Cheese One Dish Meal Meat 4 Hours Or Less