Authentic Greek Lamb Kleftiko: The Ultimate Slow-Roasted Recipe
Details
Discover the secrets to the most tender, fall-off-the-bone Greek Lamb Kleftiko. This traditional recipe slow-cooks lamb, potatoes, and vegetables in a parchment parcel with garlic, lemon, and herbs for an unforgettable flavour.
Ingredients
For the Lamb & Marinade
For the Parcel
Cook's Notes
The magic of this Greek Lamb Kleftiko lies in its time-honoured cooking method. The name 'Kleftiko' means 'stolen', harking back to a time when bandits would cook stolen lamb in sealed, hidden earth pits to trap the aromas. Today, we use parchment paper to create that same sealed environment, which essentially steams and roasts the lamb simultaneously. This technique ensures the lamb becomes incredibly tender while allowing the potent flavours of garlic, lemon, and oregano to infuse every part of the meat and surrounding vegetables, creating a rich, aromatic, and deeply satisfying sauce right in the parcel.
For the most authentic result, use a bone-in lamb shoulder, as the bone adds immense flavour during the long, slow roast. Don't be tempted to rush the marinating time; allowing the lamb to sit overnight is key to developing its characteristic taste. When sealing your parchment parcel, be meticulous – you want to trap every bit of steam and juice. This dish is a complete meal, but it's traditionally served with crusty bread to mop up the incredible juices, or a simple Greek salad for a fresh contrast. Leftovers, if you have any, are fantastic shredded and served in warm pitta bread.
Instructions
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, and mustard. Place the lamb shoulder in a large dish or resealable bag. Make several deep slits in the meat with a sharp knife. Pour the marinade over the lamb, rubbing it all over and into the slits. Season generously with salt and pepper. Cover and refrigerate to marinate for at least 4 hours, or preferably overnight.
Preheat your oven to 160°C (320°F). Take the lamb out of the fridge 30 minutes before cooking to come to room temperature.
In a large bowl, toss the potatoes, onions, bell peppers, and tomatoes with a drizzle of olive oil, salt, and pepper.
Lay two large sheets of parchment paper on a large roasting tin, one vertically and one horizontally, to form a cross. This will ensure you can create a well-sealed parcel. Arrange the tossed vegetables in the center of the parchment paper.
Place the marinated lamb shoulder on top of the vegetables. Tuck the 5 whole garlic cloves, the halved garlic head, bay leaves, and rosemary sprigs (if using) around the lamb and vegetables. Pour the white wine over everything.
Place the block of feta cheese on top of the vegetables. Bring the sides of the parchment paper up and fold them over tightly to create a sealed parcel. You may need to use kitchen twine to secure it and ensure no steam can escape.
Place the roasting tin in the preheated oven and cook for 4 hours. The lamb should be completely tender and falling off the bone.
Carefully open the parchment parcel (beware of hot steam). You can serve it directly from the parcel for a rustic presentation, or let the lamb rest for 15 minutes before carving and serving with the roasted vegetables and juices.
Recipe reviews
Leave a review
Sign in to share your review.
Reviews
More recipes
Fluffy Wild Garlic Scones: A Perfect Recipe for a Spring Afternoon
Capture the fleeting magic of spring with these incredibly fluffy, cheesy wild garlic scones. The delicate, savoury flavour of fresh wild garlic is baked into a rich, buttery scone, studded with sharp cheddar. They are heaven served warm from the oven with a generous smear of butter, perfect for a special afternoon tea or alongside a hearty soup.
Authentic Mast-o-Musir Recipe (Creamy Persian Shallot & Yogurt Dip)
Discover the magic of Mast-o-Musir, the impossibly creamy and aromatic Persian yogurt dip that will instantly elevate your appetizer game. With a flavor that's part-garlic, part-onion, but entirely unique and mellow, this dip is the sophisticated cousin to your everyday French onion. Perfect for scooping up with warm flatbread or cooling down a spicy kebab, it's a taste of Iranian hospitality in a bowl.