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A white plate with kleftiko lamb and red wine is pouring from the bottle into a cristal glass

GREEK KLEFTIKO LAMB

Sylia
Keep in mind this Greek word “Kleftiko” and go buy the best lamb meat you can find. Then, follow my kleftiko lamb recipe for succulent, slow-roasted meat wrapped in parchment paper with potatoes, vegetables, herbs, and cheese.
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Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Course Main Course
Cuisine Greek, Mediterranean
Servings 4

Ingredients
  

FOR SEASONING

  • 1 garlic clove, finely chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ cup (120ml) lemon juice
  • 4 tablespoons olive oil
  • ¼ cup (60ml) white dry wine (optional)
  • Red pepper chili flakes to taste
  • Salt and freshly ground black pepper to taste

MEAT-VEGETABLES-CHEESE

  • 3.5 pounds (1.5kg) leg of lamb, bone-in
  • 2 pounds (1kg) 4-5 medium russet potatoes, peeled and quartered
  • 4 cloves garlic, cut in half
  • 1 big onion, cut in wedges
  • 2 bell peppers, cut in wedges
  • 1 pound (about 400g) kefalotyri or Romano cheese or parmesan, cut in cubes
  • 3 tablespoons olive oil
  • 2 sprigs fresh rosemary (or 1 teaspoon dried)
  • 2 sprigs fresh thyme or oregano (or 1 teaspoon dried)
  • Salt and freshly ground black pepper to taste

Instructions
 

SEASONING

  • Place the meat on a cutting board or in a big bowl with a lid in case you marinate it.
  • Use a sharp knife to trim off any excess fat (if any) and to make slits on meat's surface. (Alternatively, ask your butcher to do it for you).
  • In a small bowl, add all the ingredients for seasoning and mix them well.
  • Pour the mix all over the lamb and use your hands to rub in the seasoning mixture, pushing it deep into the slits for maximum flavor. Let it aside while you prepare the vegetables.

MARINATING (OPTIONAL)

  • Place the meat in a big bowl with a lid. Season as mentioned above. Cover the bowl and refrigerate for as long as you like (up to one night). Take the lamb out of the fridge about 1 hour before cooking.

ASSEMBLING

  • Preheat the oven to 340° F (170° C) and set to fan. Position a rack in the middle of the oven.
  • Line a large baking/roasting pan with 2 long pieces of baking parchment paper, one widthways, the other lengthways to form a cross. You will have 4 long pieces of parchment overhanging on all sides of the pan.
  • Spread the potatoes over the pan. Season with salt, pepper, dried rosemary, thyme, or oregano (or place the fresh springs all over the pan). Pour in olive oil and toss.
  • Add the lamb with any remaining marinade on top of the potatoes. Place some pieces of garlic and cheese cubes into the slits and sprinkle the rest over the potatoes. To finish it off add wedges of bell peppers and onion.
  • Fold the overhanging sheets one by one to make the parcel. 

ROASTING

  • Position the roasting pan in the middle of the oven. Roast for 3 hours. Uncover and fold the excess paper or use a scissor to cut it. Use a fork to check if the meat is tender.
  • Increase the temperature to 200°ο C (390° F) and roast for 20-30 more minutes, or until the lamb and the potatoes turn golden brown.  
  • Let aside to rest for 10 minutes and serve hot.
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