Greek Lamb Kleftiko

Name: Greek Lamb Kleftiko
Prep time: 15 min
Cook time: 240 min
Total time: 975 min
Yield: 4 servings
Cuisine: Greek

A traditional Greek lamb roast, slow-cooked in a sealed parchment parcel with garlic, lemon, herbs, potatoes, and kefalotiri cheese.

Greek Lamb Roasted Hearty Showstopper Make-Ahead

Nutrition

per serving

1446 Calories

45g Carbs

107g Fat

98g Protein

Ingredients

For the Marinade
4 lbs leg of lamb, on the bone
6 cloves garlic
1/2 teaspoon ground cinnamon
3 tablespoons extra virgin olive oil
2 tablespoons fresh herb leaves (like oregano, rosemary, or thyme)
1 lemon, juiced and zested
Sea salt
Freshly ground pepper
You Also Need
2 lbs potatoes
1 cup cherry tomatoes (or a whole tomato cut into 1/2-inch cubes)
8 oz kefalotiri cheese, cut into 1/2-inch cubes
1 cup Greek olives, pitted
3 tablespoons extra virgin olive oil
4-5 fresh herb sprigs (like oregano, rosemary, and thyme)
1 lemon
Freshly ground pepper
Dried oregano

Directions

In a food processor, pulse the garlic, 1 teaspoon sea salt, herbs, lemon zest, lemon juice, cinnamon, some black pepper, and 2 to 3 tablespoons of olive oil into a paste.
Using a sharp knife, cut many small holes all over the lamb, then rub the paste in, pushing it into the holes. Transfer the lamb to a large pan covered with plastic wrap, or a large ziplock bag, and marinate overnight, or at least 3 to 4 hours.
Set up a large roasting pan and cut two long pieces of parchment paper, arranging them in a cross pattern inside the pan.
Cut up the potatoes, tomato, and cheese.
Place the marinated leg of lamb in the middle of the pan, over the parchment. Surround it with the potatoes, then add the tomatoes, cheese, and olives. Tuck rosemary and oregano sprigs around everything.
Drizzle lemon juice all over, then season the potatoes and tomatoes with sea salt, freshly ground pepper, dried oregano, and the remaining olive oil.
Fold the parchment paper up and over the lamb, covering everything completely, and tuck the sides in well to seal the parcel. Roast at 320°F for 3 1/2 hours.
Open the parchment paper and roast for another 30 minutes to brown the top. Remove from the oven and let the lamb rest for 30 minutes before serving.

Chef's Note: The sealed parchment parcel is the entire technique behind kleftiko — it traps steam and moisture around the lamb for hours, essentially braising the meat in its own juices until it's meltingly tender and the bone pulls away clean, which is exactly the doneness sign the original recipe calls for. Pushing the herb-and-garlic paste directly into holes cut all over the lamb, rather than just rubbing it on the surface, gets that flavor deep into the meat rather than leaving it only on the outside.

This is genuinely a rich, indulgent dinner — a whole bone-in lamb leg, a full pound of hard cheese, and a generous amount of olive oil and olives split only four ways — so it's best suited to a special occasion rather than a regular weeknight. Marinating overnight makes a real difference in flavor, so plan ahead if you can, though even a 3 to 4 hour marinate will still give good results.

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