This authentic Greek Lamb Kleftiko recipe brings Mediterranean magic straight to your dinner table in just 4.5 hours.
Tender lamb, slow-cooked in parchment paper, creates an irresistibly juicy and flavorful main course that’s worth every minute of preparation.
Perfect for special occasions, this protein-rich dish (57.4g per serving) combines traditional Greek cooking methods with simple preparation, resulting in meat that simply falls off the bone.
Whether you’re hosting a dinner party or treating your family, this hearty Mediterranean classic promises to be a showstopper.
Ingredients for Greek Lamb Kleftiko
- Lamb: 1-1.2kg boneless leg of lamb, cut into 5x6cm portions
- Vegetables: 2 red onions, 2-3 bell peppers, 4 garlic cloves, 5 medium potatoes, 1/2 ripe tomato
- Marinade: 2 tbsp mustard, juice of half lemon, 1 tbsp dried oregano, 1/2 cup olive oil, 1/2 cup dry white wine
- Cheese: 200g kefalotyri or hard yellow cheese, cubed
- Seasonings: Salt and freshly ground pepper to taste
- Additional: Parchment paper and kitchen string for wrapping
Step-by-Step Instructions
- Prepare the Marinade: Combine lamb with vegetables, olive oil, wine, lemon juice, mustard, garlic, and seasonings. Let marinate for at least 2 hours or overnight for best results.
- Prep Work: Bring meat to room temperature, add cheese cubes, and preheat oven to 180C. Cut potatoes into quarters.
- Create the Parcel: Arrange parchment paper in a star shape, place seasoned potatoes in center, pour marinade, and layer with lamb mixture and tomato slices.
- Wrap and Cook: Secure parcel with kitchen string and roast for 1 hour 45 minutes at 180C.
- Final Touches: Increase heat to 220C, unwrap parcel, and brown for 20 minutes. Rest lamb in foil while potatoes finish browning.
- Serve: Combine lamb and potatoes in roasting tin and serve while hot and fragrant.
Cooking Techniques
The magic of lamb kleftiko comes from its unique cooking method! By wrapping the marinated meat in parchment paper, you create a little steam packet that keeps all the flavors locked in.
The long, slow cooking at a lower temperature (180C) makes the meat super tender, while the final blast at high heat (220C) gives everything a lovely brown color.
Don’t skip the resting time when the lamb’s done – this helps keep all those tasty juices in the meat.
Variations & Substitutions
Can’t find kefalotyri cheese? Any hard, salty cheese like pecorino or aged halloumi works great!
For the vegetables, feel free to add carrots or celery – they taste amazing after slow-cooking with the lamb.
If you’re not a fan of white wine, you can use chicken broth instead. Want to make a smaller portion? Just cut all ingredients in half and reduce cooking time by about 30 minutes.
Serving Suggestions
This hearty Greek dish is perfect for family gatherings! Serve it straight from the roasting tin for that rustic feel.
A simple Greek salad on the side adds a fresh crunch, and some tzatziki sauce goes wonderfully with the tender lamb.
Don’t forget some warm pita bread to soak up all those tasty juices! For a true Greek feast, add some lemon rice or orzo on the side.
Storage Tips
Got leftovers? Lucky you! Keep them in an airtight container in the fridge for up to 3 days. The flavors actually get better overnight!
To reheat, place the meat and potatoes in a covered dish with a splash of water and warm in the oven at 160C until heated through.
You can also freeze portions for up to 3 months – just thaw overnight in the fridge before reheating.
Lamb Kleftiko (Greek Lamb Cooked In Parchment Paper)
Equipment
- Parchment Paper
- kitchen string
- roasting tin
Ingredients
Main Ingredients
- 1 kg leg of lamb, boneless approx. 2kg/ 70 oz. bone in
- 2 small red onions
- 2-3 bell peppers green, red, orange
- 4 cloves garlic 2 sliced and 2 whole
- 2 tbsps mustard
- 1/2 lemon, juiced
- 1 tbsp dried oregano
- 1/2 cup olive oil
- 1/2 cup dry white wine
- 200 g kefalotyri or Graviera cheese or any hard yellow cheese, cut into cubes
- 5 medium sized potatoes
- 1/2 ripe tomato sliced
Instructions
- To prepare this Greek lamb kleftiko recipe, start by washing thoroughly the lamb and cut into portions (approx. 5*6 cm). Place in a large bowl or basin and set aside.
- Prepare the vegetables for the lamb kleftiko. Cut the onions in half and then in four wedges. Cut the peppers in 2-3 cm chunks and slice 2 cloves of garlic. Add the vegetables in the bowl with the lamb and pour in the olive oil, white wine and lemon juice. Add the mustard, 2 whole cloves of garlic, sprinkle with oregano and season with salt and pepper. Use your hands to blend all the ingredients together. Cover the bowl with plastic wrap, chill and let marinade for at least 2 hours. It’s best to leave the meat for the lamb kleftiko marinade overnight, to soak up all the wonderful flavours.
- Once the meat for the lamb kleftiko is marinated, return the lamb at room temperature. In the same bowl add the cheese (cut into 2cm cubes) and blend. Preheat the oven to 180C.
- To prepare the potatoes for this lamb kleftiko recipe, peel the potatoes and cut in four pieces. (The lamb kleftiko will require about 2 1/2 hours baking, so it’s best to cut the potatoes in large pieces, to keep their shape.)
- Now it’s time to wrap the lamb kleftiko in parchment paper. Lay 4 long pieces of parchment paper to form a star. Pop the potatoes in the centre of the parchment paper and season with salt and a pinch of oregano. Pour the marinade from the lamb over the potatoes and set the lamb and vegetables on top of the potatoes. Layer with the sliced tomato and enclose the lamb kleftiko into a pouch. To enclose the lamb kleftiko hold the parchment paper from the edges, crosswise and grab with your hand in the middle, just above the stuffing and squeeze. Use the kitchen string to tie tightly the whole thing together, just above the stuffing and lift into a roasting tin.
- Roast the lamb kleftiko in the oven for about 1 hour 45 minutes until tender. Remove the tin from the oven and increase the temperature to 220C. Unwrap the lamb kleftiko and scrunch the parchment paper under the rim of the tin. Baste the lamb with the juices and return in the oven for a further 20 mins until browned.
- Return the lamb pieces in the roasting tin and serve the lamb kleftiko as it is. Enjoy!