Imagine pulling a steaming parcel of fall-apart tender lamb from the oven, the air thick with the scent of garlic, lemon, and fragrant Mediterranean herbs. That’s Lamb Kleftiko, a traditional Greek dish that slow-roasts lamb to perfection, locking in all the juicy, melt-in-your-mouth goodness.
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This dish is wrapped and cooked in parchment or foil, which means every bite is infused with the rich, garlicky, herby flavors. It’s rustic, hearty, and the kind of meal that makes you feel like you’re sitting in a sun-drenched taverna by the sea.
Whether you’re making it for a special occasion or just treating yourself to a little taste of Greece, trust me—this one’s a game-changer!
Why You’ll Love Greek Lamb Kleftiko
Authentic Greek Flavors: The combination of lemon, garlic, oregano, and olive oil brings out the best in lamb.
Melt-in-Your-Mouth Tender: Slow roasting makes the meat unbelievably soft and juicy.
One-Pan Wonder: Everything is cooked in a single parchment or foil parcel, making cleanup effortless.
Perfect for Entertaining: It looks (and tastes) impressive, but it’s actually super easy to make.
Incredibly Aromatic: Your kitchen will smell like a Greek island getaway!
Ingredients in Greek Lamb Kleftiko
Lamb Shoulder or Leg: The star of the show—perfect for slow roasting until tender.
Potatoes: They soak up all the incredible juices and flavors.
Garlic: Essential for that rich, aromatic taste.
Lemon Juice: Brightens up the dish with a fresh, tangy kick.
Olive Oil: A good-quality Greek olive oil makes all the difference.
Oregano & Thyme: Classic Greek herbs that add depth and fragrance.
Red Onion: Adds sweetness and enhances the overall flavor.
Feta Cheese (Optional): A creamy, salty finishing touch.
Cherry Tomatoes (Optional): Adds bursts of sweetness to balance the dish.
White Wine: Helps tenderize the meat while adding extra depth of flavor.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Prepare the Lamb: Pat the lamb dry and rub it generously with olive oil, lemon juice, oregano, thyme, salt, and pepper. Let it marinate for at least 30 minutes (or overnight for deeper flavor).
Preheat the Oven: Set your oven to a low temperature (around 325°F/160°C) to allow for slow roasting.
Assemble the Parcel: Lay out a large piece of parchment paper or foil. Place the marinated lamb in the center, then add potatoes, garlic, onion, and cherry tomatoes around it. Pour over the white wine and drizzle with a little more olive oil.
Wrap It Up: Fold the parchment or foil over the lamb and seal it tightly to trap all the moisture inside. You want to create a little cooking pouch to keep everything juicy.
Slow Roast: Place the parcel on a baking tray and roast for about 3 to 4 hours, or until the lamb is fork-tender and falling apart.
Unwrap and Crisp: Open up the parcel for the last 15–20 minutes of roasting to let the lamb brown slightly.
Serve and Enjoy: Garnish with crumbled feta and fresh herbs, then dig in! This dish is best served with warm pita, a Greek salad, or a side of tzatziki.
Nutrition Facts
Servings: 4–6
Preparation Time
Prep Time: 15 minutes
Cook Time: 3–4 hours
Total Time: 3 hours 15 minutes – 4 hours 15 minutes
How to Serve Greek Lamb Kleftiko
With a Side of Tzatziki: The cool, garlicky yogurt sauce balances the richness of the lamb.
Greek Salad: A fresh, crunchy side with cucumbers, tomatoes, olives, and feta.
Warm Pita Bread: Perfect for scooping up all the delicious juices.
Rice or Orzo: A great way to soak up all that incredible sauce.
Roasted Vegetables: Bell peppers, zucchini, or eggplant complement the flavors beautifully.
Additional Tips
Marinate Overnight: The longer the lamb sits in its marinade, the better the flavors will develop.
Use a Meat Thermometer: For perfect doneness, aim for around 195°F (90°C) for fork-tender lamb.
Don’t Skip the Wine: It adds depth and helps break down the meat fibers for extra tenderness.
Wrap It Well: Make sure the parchment or foil is sealed tightly so all the steam stays inside.
Leftovers? No Problem! Shred leftover lamb and use it for gyros, sandwiches, or Mediterranean grain bowls.
FAQ Section
Q1: Can I use lamb chops instead of a whole shoulder or leg?
A1: Yes, but reduce the cooking time to about 1.5–2 hours since chops cook faster.
Q2: Can I make this dish ahead of time?
A2: Absolutely! Cook it in advance and reheat gently in the oven before serving.
Q3: Can I make it without parchment paper or foil?
A3: If you don’t have parchment or foil, use a covered Dutch oven for a similar effect.
Q4: What’s the best wine to pair with Kleftiko?
A4: A full-bodied red like a Greek Xinomavro or a classic Merlot pairs beautifully.
Q5: Can I cook this in a slow cooker?
A5: Yes! Cook on low for 6–8 hours or until the lamb is tender.
Q6: How do I store and reheat leftovers?
A6: Store in an airtight container in the fridge for up to 3 days. Reheat in a low oven with a splash of broth to keep it juicy.
Q7: Can I freeze Kleftiko?
A7: Yes! Freeze portions in airtight containers for up to 3 months. Thaw overnight before reheating.
Q8: What if I don’t have Greek oregano?
A8: Regular oregano works, but Greek oregano has a slightly more intense flavor.
Q9: Can I add more vegetables to the dish?
A9: Absolutely! Try adding bell peppers, carrots, or zucchini for extra color and flavor.
Q10: How do I make it extra crispy?
A10: After unwrapping, broil the lamb for a few minutes to get a nice golden crust.
Final Thoughts
Greek Lamb Kleftiko is the kind of dish that turns a simple meal into an experience. It’s rich, flavorful, and effortlessly impressive—yet so easy to make! Whether you’re serving it for a special occasion or just treating yourself, this slow-roasted, flavor-packed dish is sure to become a new favorite.
Print
Greek Lamb Kleftiko
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Greek
Description
This Greek Lamb Kleftiko is a slow-roasted dish packed with flavor, marinated in olive oil, white wine, and aromatic herbs. Baked in parchment with potatoes, bell peppers, and feta, this dish is a true fine dining recipe perfect for Sunday supper.
Ingredients
Main Ingredients:
- 3–4 lb boneless leg of lamb, trimmed of excess fat
- 1 1/2 lbs small gold potatoes, halved
- 3 bell peppers (green, red, orange), cut into 2-inch pieces
- 2 red onions, peeled and quartered
- 2 roma tomatoes, quartered
- 4 oz kefalotyri or feta cheese, cubed
- 3 tbsp mint leaves, chopped (optional)
- 1/2 cup pomegranate arils (optional)
Marinade:
- 1/2 cup olive oil
- 1/2 cup dry white wine
- 8 cloves garlic
- 2 tbsp Dijon mustard
- 3 tbsp lemon juice + zest
- 2 tbsp red wine vinegar
- 1/4 cup fresh parsley
- 1 tbsp dried oregano
- 1 tbsp dried rosemary
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
Instructions
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Prepare the Marinade:
- Blend all marinade ingredients in a food processor or with an immersion blender until smooth.
- Place the lamb in a large bowl or resealable bag and pour the marinade over it. Massage into the meat, cover, and refrigerate for at least 8 hours (overnight preferred).
-
Preheat & Prepare the Roasting Pan:
- Remove the lamb from the refrigerator 30 minutes before roasting. Preheat oven to 375°F (190°C).
- Line a roasting pan or oven-safe stockpot with parchment paper, creating a nest with overlapping sheets.
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Assemble the Dish:
- Toss the chopped vegetables in a bowl.
- Spread half of them over the parchment, place the lamb on top, and add the remaining vegetables around it.
- Pour the leftover marinade over everything.
-
Seal & Roast:
- Pull the parchment paper up and crimp the edges to fully encase the lamb and vegetables. Secure with kitchen string.
- Roast in the oven for 3 ½ – 4 hours, until the lamb is tender.
- Internal temperature guide:
- Medium-rare: 145°F (63°C)
- Medium: 160°F (71°C)
- Well-done: 170°F (77°C)
-
Final Browning & Serving:
- Open the parchment, baste the lamb with its juices, and toss the vegetables.
- Add feta or kefalotyri cheese on top. Increase oven temperature to 425°F (220°C) and roast uncovered for 15 minutes until golden brown.
- Let the lamb rest for 20 minutes before slicing or shredding.
- Serve with the roasted vegetables and pan juices. Garnish with chopped mint and pomegranate arils, if desired.
Notes
- Make Ahead: Marinate the lamb up to 24 hours in advance.
- Serving Suggestion: Serve with warm pita bread, tzatziki, or a fresh Greek salad.
- Storage Tip: Leftovers keep well in the fridge for 3-4 days or can be frozen for up to 3 months.
Nutrition
- Serving Size: 6 oz lamb + vegetables
- Calories: 580
- Sugar: 5g
- Sodium: 800mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 18 g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 46g
- Cholesterol: 120 mg
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