• 600g potatoes, cut into thick wedges
  • 450g pack British diced lamb
  • 2 onions, peeled and thinly sliced
  • 2 teaspoons cumin seeds
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cinnamon
  • 28g pack fresh flat leaf parsley, washed, leaves picked and chopped
  • 150ml hot lamb stock
  • 4 large tomatoes, thickly sliced


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas mark 6. Cut a piece of kitchen foil to twice the length of a large roasting tin. Lay the foil inside the tin and lay a piece of baking parchment on top of it.

  2. 2

    Place the potatoes in the lined tin with the lamb, onions, cumin, oregano, cinnamon, half the parsley and all of the stock. Mix well.

  3. 3

    Scatter the tomatoes over the top, season with freshly ground black pepper, then fold over the foil and baking parchment and secure by crimping the edges. Bake for 1 hour.

  4. 4

    Cut off and remove the top of the foil and baking parchment (to open up the parcel) then return to the oven and bake for a further 30 minutes or until the lamb is tender and the vegetables are cooked.

  5. 5

    Remove from the oven, sprinkle over the remaining parsley and serve.

  6. 6

    Cook's tip: For added Mediterranean flavour, top the finished kleftiko with slices of grilled halloumi cheese.

Nutritional Details

Each serving provides
  • Energy 1959kj 468kcal 23%
  • Fat 20.8g 30%
  • Saturates 9.3g 47%
  • Sugars 8.9g 10%
  • Salt 0.37g 6%

% of the Reference Intakes

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