Smoked Lamb Kleftiko

Name: Geräuchertes Lamm Kleftiko
Total time: 6 h
Ingredients: 5 g Getrockneter Thymian; 5 g Getrockneter Rosmarin; 6 g Knoblauchpulver; 14 g Meersalz; 4 g Schwarzer Pfeffer gemahlen; 3 g Zitronenschale gerieben; 5 g Getrockneter Oregano

SmokingLambHot SmokingHard6-8 hrs88-93 °C120-130 °COlive wood + Beech

The traditional Greek Kleftiko is reinterpreted here with a smoky note and achieves an irresistible texture through slow cooking. Leg of lamb is studded with garlic, bay leaf and lemon and then gently smoked. The result is tender meat that falls off the bone, permeated with smoky and herbal aromas.

Ingredients(for 1 kg)

Dried thyme5 g

Dried rosemary5 g

Garlic powder6 g

Sea salt14 g

Ground black pepper4 g

Grated lemon zest3 g

Dried oregano5 g

Instructions

Preparation & Rub

20 minutes + 24 hours resting

Mix all rub ingredients. Pierce the leg of lamb with a knife and insert garlic cloves. Vigorously massage the rub into the entire meat and let it rest in the refrigerator.

Smoking Phase 1

4 hours

Bring the smoker to 120-130 °C. Add olive wood and beech chips. Place the leg of lamb uncovered and smoke for 4 hours to develop a nice smoke bark.

Smoking Phase 2 (wrapped)

2-4 hours

Wrap the meat in parchment paper and return to the smoker. Continue cooking until a core temperature of 88-93 °C is reached. The meat should then easily fall off the bone.

Resting & Serving

20 minutes

Let the meat rest wrapped for 20 minutes. Then unwrap, divide into pieces or pull apart and serve with lemon slices and fresh herbs.

Pro Tip

For authentic Kleftiko, loosely wrap the meat in parchment paper after the first 4 hours to retain moisture. This simulates the traditional clay pot cooking.

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