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Lamb Kleftiko, Greek slow roasted lamb with vegetables
Tender lamb with Greek spices and vegetables

Greek lamb kleftiko

Author: Flavelo
Recipes Main Courses
'Kleftiko' means 'stolen', referring to Greek freedom fighters (Klephts) who stole livestock and cooked the meat in pits dug in the earth so smoke wouldn't betray them. Today's version is about 'closed system' cooking: meat, vegetables, and spices steam in a parcel in their own juices, resulting in amazingly tender and aromatic results.
🕒 Prep Time 30 mins
🍳 Cook Time 3 hrs 30 mins
⌛ Total Time 4 hrs
🍽️ Servings 6 servings
🔥 Calories 710 kcal
🌍 Cuisine Greek

Ingredients

Equipment Needed

  • Large roasting tray
  • Baking paper and aluminium foil
  • String (optional for wrapping)

Allergen Information

⚠️ Milk (feta)
⚠️ Sulphur dioxide (wine)

Instructions

1 ✓

Marinate meat: rub with salt, pepper, oregano, lemon juice, and olive oil. Leave for 1-2 hours (or overnight).

Tip: Lemon acid starts tenderising meat fibres.
2 ✓

Preheat oven to 160°C. Prepare large sheets of baking paper (or line a large tray).

Tip: Low heat = tender meat.
3 ✓

Mix potatoes, onion, garlic with meat and marinade. Place in centre of baking paper. Sprinkle over feta cheese and top with rosemary sprigs.

Tip: Salty creamy taste of feta melts into the juices.
4 ✓

Drizzle with white wine, then wrap tightly in paper (or cover tray double with foil). Must be airtight!

Tip: This is 'en papillote' technique: steam doesn't escape but circulates.
5 ✓

Bake for 3 hours. Do not open oven!

Tip: Trust the process. Over long time connective tissues turn gelatinous.
6 ✓

Remove foil/open paper, turn up oven to 220°C, and roast for another 15-20 minutes until golden brown crust forms.

Tip: This gives roasted flavour alongside steamed texture.

Recipe FAQ

No lamb, what can I substitute?
Goat is authentic, but pork neck works too.
Potatoes didn't get crispy.
Inside the parcel potatoes steam rather than roast, becoming soft and absorbing meat flavour. For crispy, roast uncovered with fan at the end.

Ingredients

  • 1.5 kg Lamb leg or shoulder (cut into large chunks)
  • 8 cloves Garlic (whole)
  • 1 pc Lemon (juice and zest)
  • 4 sprigs Fresh rosemary
  • 1 tbsp Dried oregano
  • 0.5 dl Olive oil
  • 1 dl Dry white wine
  • 1 kg Potatoes (peeled, cut into wedges)
  • 2 pcs Onions (cut into wedges)
  • 200 g Feta cheese (cubed)
  • 1 tsp Salt
  • 1 tsp Pepper