Smoked Greek Kleftiko

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Another Greek Dish

For those of you that visit this site and follow me through social media, you will know I am a real fan of Greek food. Fall-apart lamb Kleftiko is no exception, so this seemed like a great dish to slow-cook on the smoker.

Preparation and the Cook

The night before you want to cook, marinate your meat and place it in the fridge. About an hour before you want to start cooking get the meat out of the fridge.

Set your smoker up. I now use lump wood charcoal, which is made much easier by using the flame boss. I guess this is ‘cheating’ a bit but makes it easier to cook on the smoker and then be able to leave the house and do other chores.

Once the meat went on, I added 4 cherry wood chunks. With this cook, I did place the meat in a foil tray until it reached 160°F, and then added the potatoes and halloumi before covering the foil tray. I then cooked the lamb until it hit 203°F.

The Verdict

I really enjoyed doing this cook and was really excited about it. The meat came off so tender and just fell off the bone. I also really enjoyed the halloumi and potatoes that were cooked in the lamb juices and were both very flavoursome.

Smoked Greek Kleftiko

Prep Time 30 mins
Cook Time 7 hrs

Ingredients

  • 1 kg Lamb Leg (bone-in)
  • 1 tbsp Rosemary (dried)
  • 3 Garlic Cloves (crushed)
  • 2 tbsp Olive Oil (extra virgin)
  • 1 tbsp Salt
  • ½ tsp Chilli Flakes
  • ¼ tsp Cinnamon
  • 1 Zest of a Lemon
  • 1 tbsp Oregano (preferably Greek)
  • 1 tbsp Honey
  • 1 block Halloumi
  • 300 g Potatoes

Instructions

  • In a blender add the rosemary, garlic, olive oil, salt, chilli flakes, cinnamon, lemon juice, lemon zest, oregano and honey. Blend well until you have a paste.
  • Make deep slits in the meat and pour the marinade over the lamb. Get your hands in there and really rub it in well, making sure the marinade gets worked into the slits. Place in the fridge overnight.
  • Remove the meat about 1 hour before you want to start cooking. Place the meat in a foil tray and smoke at 275°F, until the lamb reaches an internal temperature of 160°F.
    Smoked Lamb Kleftiko
  • Take the meat off the smoker and add the halloumi and potatoes to the foil tray. Cover the tray with foil and return to the smoker. Cook the meat until it reached 203°F. Remove and serve immediately. We just had this with the potatoes and halloumi but would also work well served with a greek salad.
Course: Main Course
Cuisine: Greek
Keyword: Halloumi, Lamb, Low ‘n’ Slow, Slow-cooked

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