Kleftiko (Greek Lamb Cooked in Parchment)

Kleftiko is a special centerpiece of Greek cuisine. It’s not just a dish; it’s a centuries-old legacy, a piece of history served on a platter that takes you straight to the heart of Greece with every bite.

I’ll share all the stories behind this classic Greek dish. This delicious, fork-tender Lamb Kleftiko is cooked in a very peculiar way. I take a well-marinated huge chunk of lamb, plenty of olive oil, garlic, and lemon along with a few aromatic Greek herbs. I wrap everything in parchment paper along with potatoes and vegetables.

All I have to do then is wait patiently while it slowly roasts in the oven. When I unwrap the parchment paper, I’m always ready for the amazing flavors and aromas that promise an authentic Greek dining experience.

I wanted to present you with something really special for our 1000th post on GypsyPlate.

We’ve come up a long way from our very humble first post, Creamy Lemon Chicken. We shot that one (and quite a few others) with one of us holding a lamp with a bare bulb up to the food, while the other took pictures.

This Greek Slow Roasted Lamb with Veggies and Potatoes fits that special spot. Kleftiko is something you wouldn’t find in any restaurant here in states, and it might be hard to find in recipe books.

But that’s what GypsyPlate is all about, bringing you new recipes you’ve never come across.

This is your special occasion meal for you and your family. That conversation meal to impress your guests. Kleftiko is not only novel to most of you, but it’s bursting with amazing, bold Greek flavors in every single bite.

I first cooked Kleftiko this Easter, as I was looking for something other than the regular ham meal. One bite into that well marinated lamb, and I am completely hooked on this traditional, classic Lamb dinner.

What is Kleftiko?

Kleftiko is a traditional Greek dish, usually prepared with lamb. The name “Kleftiko” literally means “stolen meat” in Greek, originating from the word “kleftes”, meaning thieves. It is referring to the bandits who lived in the Greek countryside in the 19th century.

The method of cooking the meat slowly over many hours is a technique supposedly used by the kleftes to avoid detection by the Ottomans. The meat would be sealed in a pit with hot coals and left to cook all day.

The kleftes were originally Greeks who fled to the mountains to avoid Ottoman rule, surviving through stealing or plundering, and occasionally through mercenary activities. They were seen by many Greeks as resistance fighters, and are considered true national heroes in Greece.

Originally a dish of the outlaws, Kleftiko has become a beloved meal for special occasions in Greek homes. Today, it involves wrapping the lamb in parchment paper or aluminum foil and slow roasting it with potatoes and seasonal veggies, creating a tender, flavorful feast.

Why Cook It in Parchment Paper?

1. Heat Distribution: Parchment paper helps evenly distribute heat around the food, helping it to cook evenly
2. Moisture Retention: By wrapping the lamb in parchment paper, the moisture from the meat and its marinade is trapped inside. No chance for a dried out roast here.
3. Easy Clean-Up: Cooking in parchment paper also makes clean-up easier, as it prevents the food from sticking to the pan.

Ingredients Needed

• Lamb –  Today I am using boneless leg of lamb. You can also use bone-in leg of lamb and allow a bit more time for cooking. Lamb shank or lamb shoulder are also great in this recipe.
• Kleftiko Marinade – Extra virgin olive oil, lemon, garlic, fresh rosemary, dried oregano, dried thyme, cinnamon, red chili flakes, honey, dijon mustard, salt, pepper.
• Veggies – Tomatoes, red onion, bell peppers, potatoes, green olives.
• White wine

Kleftiko Recipe

1. Marinate the Lamb: First, I pat the lamb dry with paper towels. Using a sharp knife, I score the top side of the lamb by making shallow cuts all over. In a bowl, I mix all the marinade ingredients together and whisk them well.

I rub the marinade all over the lamb with my hands, making sure to get it into all the cuts and crevices. I leave behind about 2 tablespoons of the marinade for the veggies. Then, I cover the lamb with cling wrap and leave it in the refrigerator to marinate for at least 5-6 hours before roasting, or even better, overnight.

2. Prepare the Kleftiko with Parchment Paper: I take the lamb out of the refrigerator 30 minutes before roasting and leave it on the counter to bring it to room temperature. I preheat the oven to 375°F and position a rack in the middle.

I line a large roasting pan with two very large pieces of parchment paper, placing them in a cross shape so that I have long pieces of parchment overhanging on all sides of the pan—I like to have about 8 inches of parchment overhang on all sides.

Then, I spread the potatoes, bell peppers, tomatoes, olives, and onions in the bottom of the pan over the parchment.

I season the vegetables with the remaining reserved marinade, salt, and pepper, and mix everything well. Then, I place the lamb on top of the vegetables. I pour the white wine into the pan from the side, being careful not to wash the marinade off the lamb.

I fold the parchment paper over to cover the lamb and vegetables. I pull the sides of the parchment together and cover everything tightly, sealing the edges to create a parchment parcel. This helps to retain all the moisture as it cooks, ensuring the lamb stays juicy and flavorful.

3. Roast: I place the roasting pan on the center rack of my preheated oven and cook it for about 4 hours, or until the meat is tender and falls apart easily. Then, I remove the cover, increase the oven temperature to 425°F, and cook for another 15-20 minutes to get a nice browning on the lamb.

4. Let it rest: Once it’s ready, I let the lamb kleftiko rest for about 20 to 30 minutes before serving. This helps the juices redistribute throughout the meat, making it even more tender. After it has rested, I shred the lamb meat with forks and serve it along with the roasted vegetables.

Alpana’s Tips

• Marinate for a long time: I always marinate the lamb for at least 5-6 hours, or ideally overnight, to let the flavors fully soak into the meat.
• I’m generous with the marinade and all the herbs. I use plenty of garlic, lemon, olive oil, and herbs because they add so much flavor. I never skimp on these!
• I use waxy potatoes because starchy varieties can turn to mush with the long cooking times.
• Cook low and slow: Kleftiko is meant to be fall apart tender, which takes time. Be patient.
• Seal the parcel: Whether I’m using parchment paper or foil, I make sure to seal the parcel snugly. This keeps all the moisture in, allowing the lamb to baste in its own juices as it cooks.
• Rest the meat: After cooking, I let the meat rest for at least 15-20 minutes before serving. This helps the juices redistribute throughout the meat, making it more moist and flavorful.

Kleftiko Cooking Times

Our recipe card is based off of a very large boneless leg of lamb. The cooking time will vary based on your oven, but also as well as the size of the lamb. For fall off the bone tender meat (which is how kleftiko is meant to be cooked), shoot for an internal temperature of at least 180°F.

Here is a basic guideline for cooking times, if the leg is boneless.

• 2-3 pounds: Roast 2.5-3 hours at 375°F, then an additional 15 minutes at 425°F to brown and crisp the outside.
• 3-5 pounds: 3-4 hours at 375°F, then an additional 15 minutes at 425°F.
• 5-7 pounds: 4-5 hours at 375°F, then an additional 15 minutes at 425°F.

These are estimates, and can vary based on the thickness of the cut, and the exact temperature of your oven. Always use a meat thermometer to make sure your lamb gets to that melt in your mouth internal temperature.

Serving Suggestions

Kleftiko is a hearty and flavorful complete meal on its own. That being said, here are some of my favorite pairings:

• Greek Salad (Horiatiki): This is a classic side dish for any Greek meal.
• Feta Cheese: Sometimes cubed feta cheese is added to the Kleftiko towards the last 15 minutes of cooking time. It adds another level of salty flavor.
• Tzatziki Sauce: This is a cucumber and yogurt dip that can add a refreshing contrast to the rich lamb flavors of Kleftiko.
• Rice: A simple rice pilaf is commonly served with kleftiko. We also like it with our Greek Lemon Rice.
• Breads: Pita bread, or even a rustic bread like my No Knead Bread, can be served alongside to help soak up the delicious juices.
• Wine: Wine is a must with this celebratory dish. We prefer red, but a dry white would also pair well.
• Dessert: For dessert, think traditional Greek pastries like Baklava or Galaktoboureko.

There you go, a celebratory lamb recipe that you have never heard of, all the way from Greece. You will love all the flavors that get roasted together slow and low.

Make this great roast the next time you’re looking for something special to cook, and wow your friends and family.

Kleftiko, our 1000 post here on GypsyPlate, is sure to win your hearts. Thank you for following along!

Lamb Kleftiko, on our Gypsy Plate… enjoy!

Looking for more special occasion meals? Here are some of our favorites:
Slow Cooker Pot Roast
Moqueca Stew
Pernil (Latin Roast Pork)
Chicken Cacciatore
Greek Moussaka
Steak Pizzaiola
Birria Tacos
Ropa Vieja
Coq au Vin

Kleftiko (Greek Lamb Cooked In Parchment)

Prep Time: 20 minutes

Cook Time: 4 hours 15 minutes

Total Time: 4 hours 35 minutes

Greek Kleftiko is a boldly marinated lamb roast that cooks ow and slow for hours, sealed in parchment paper for ultimate moisture and tenderness.

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Ingredients

Kleftiko Marinade

• 6-7 lbs boneless leg of lamb
• ¼ cup extra virgin olive oil
• 2 lemons, juiced
• 10-12 garlic cloves, thinly sliced or chopped
• 2 Tbsp fresh rosemary, finely chopped
• 1.5 Tbsp dried oregano
• 2 tsp dried thyme
• ½ tsp cinnamon
• 1 tsp red chili flakes
• 1 Tbsp honey
• 1 Tbsp dijon mustard
• 1 Tbsp salt
• 1 tsp pepper

Kleftiko

• 2 large tomatoes cut into large wedges
• 4-5 potatoes, cut into large wedges
• 1 large red onion, cut onto large wedges
• 1 red bell pepper, cut into big chunks
• 1 green bell pepper, cut into big chunks
• 8-10 large green olives
• ½ cup white wine

Instructions

1. Marinate the Lamb: Pat the lamb dry with paper towels. Using a sharp knife, score the top side of the lamb by making shallow cuts all over. In a bowl, mix all the marinade ingredients and whisk well.
2. Rub the marinade, leaving behind 2 Tbsp for veggies, all over the lamb with your hands, making sure it goes in all the cuts and crevices. Cover with cling wrap and leave it in the refrigerator to marinate for at least 5-6 hours before roasting, or better yet overnight.
3. Take the lamb out of the refrigerator 30 minutes before roasting, and leave it on the counter to bring it to room temperature. Preheat the oven to 375°F, and position a rack in the middle.
4. Line a large roasting pan with two very large pieces of parchment paper, making a cross shape so that you have long pieces of parchment overhang on all sides of the pan (we like to have about 8 inches of parchment overhang on all sides of the pan).
5. Assemble the vegetables and lamb in the pan. Spread the potatoes, bell peppers, tomatoes, olives and onions in the bottom of the pan over the parchment. Season it with remaining reserved marinade and salt and pepper and mix well. Add the lamb on top of the vegetables and pour the white wine in from the side of the pan.
6. Fold the parchment to cover the lamb and vegetables. Pull parchment paper sides together and cover tightly, sealing the edges to create a parchment parcel to retain the moisture as it cooks.
7. Place the roasting pan on the center rack of your heated oven and cook for about 4 hours, or until the meat is tender and falls apart. Remove the cover, increase the temperature to 425 degrees, and cook for 15- 20 minutes to brown.
8. Once ready, allow the lamb kleftiko to sit for about 20 to 30 minutes before serving. After resting, shred the lamb meat with forks and serve along with roasted vegetables.

Notes

1. Cooking times may differ from oven to oven and depending on the size of lamb. Check our cooking oven temperature times in the main post for different roast sizes.
2. Leftovers: kleftiko is great for leftovers, as the flavors enhance even more as it sits for few days. Before storing, be sure to allow the food to cool completely. Store leftovers in an airtight container for 4-5 days. You can also freeze it for up to three months (though we do recommend removing the potatoes before freezing, as they don't hold their texture well).
3. As this makes a large quantity, it's a good idea to separate leftovers into smaller, meal-sized portions. This way, you only reheat what you will eat at one time, which helps the leftovers retain their quality.
   
   Thaw frozen kleftiko overnight in the refrigerator before eating. Reheat in the microwave, or on stovetop.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.