Mother’s Day is a beautiful time of year — not just for flowers, cards and cuddles in bed, but for reflecting on what it means to care, to give, and to nourish the people we love.
For me, food has always been the thread that runs through motherhood. I’ve been a mum since I was 23. I had my second child at 30, and my third at 43. Over the years I’ve been at home, I’ve worked, I’ve been married, I’ve been a single mother, I’ve been divorced. Through all the chapters of motherhood and womanhood — the busy ones, the beautiful ones, and the messy ones — food has always been at the centre of my world. It’s been my way of showing love, creating connection, and taking care of my people.
That’s also what inspired me to create Trophi — a way to share that same care with others. Real food, made with intention. Nourishing, satisfying, and rooted in the Mediterranean wisdom I hold close.
So with Mother’s Day coming up, I wanted to share one of my most comforting dishes — one that’s perfect for feeding a crowd, gathering your whānau around the table, and making something special for Mum.
🍽 Lamb Klefiko (Greek-Style Slow Roasted Lamb & Vegetables)
Serves 6–8
This is a classic Greek recipe — rich, hearty, and soul-warming. The lamb is marinated in lemon, garlic and herbs, then slow roasted over chunky vegetables until everything is melt-in-your-mouth tender. Serve it up with crusty bread or a crisp Greek salad and let the meal speak for itself.
Ingredients
- 1 boneless leg of lamb (1.5–2 kg), or bone-in lamb shoulder
- 10 garlic cloves, minced (reserve a few whole)
- 2½ tbsp dried oregano (divided)
- 1 tbsp dried thyme (divided)
- 1 tbsp dried parsley (divided)
- 1 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- Juice of 1 lemon
- ½ cup (120 ml) dry white wine
- 4–5 large potatoes (about 1.3–1.5 kg), peeled and quartered
- 2 large bell peppers, cut into large chunks
- 2 large tomatoes, cut into thick wedges
- 1 large red onion, cut into chunks
- ½ cup (120 ml) beef or vegetable broth
- 120 g feta cheese, cut into blocks (optional, for serving)
- Extra virgin olive oil
- Kosher salt and black pepper
Instructions
1. Marinate the Lamb
Trim any excess fat. In a bowl, mix the minced garlic, 2 tbsp oregano, ½ tbsp thyme, ½ tbsp parsley, Dijon mustard, lemon juice, red wine vinegar, salt, pepper, and a generous drizzle of olive oil.
Rub this mixture all over the lamb. Make small slits in the meat and tuck in some marinade and whole garlic cloves for extra flavour.
Place lamb in a dish, pour over the white wine, and marinate for at least 2 hours (overnight is best).
2. Prepare the Vegetables
Toss the potatoes, peppers, tomatoes, and onion with a drizzle of olive oil, the remaining herbs, salt, and pepper.
3. Assemble the Dish
Preheat oven to 190°C (375°F).
Line a large roasting pan with baking paper, leaving enough overhang to fold into a parcel.
Spread the vegetables in the base of the pan. Place the lamb on top. Pour over any leftover marinade and the broth.
Fold the baking paper over everything to create a tight parcel — use foil to seal if needed.
4. Roast
Roast in the oven for 3½–4 hours, until the lamb is tender and falling apart.
(Optional) For the last 15–20 minutes, open the parcel, scatter over the feta, and return to the oven uncovered to brown the top.
5. Serve
Let it rest for 10 minutes. Slice or shred the lamb and serve with the roasted vegetables, pan juices, and extra feta or fresh herbs if you like.
This dish is everything I love about food — it’s generous, comforting, and full of goodness. It’s a celebration of real ingredients, cooked with love. Just like the meals we build at Trophi.
Wishing all the mummas out there a beautiful, nourishing Mother’s Day — however you choose to spend it. You deserve to be celebrated.