📝 About This Recipe
Steeped in history, Kleftiko (literally 'stolen meat') originates from the Greek Klephts who would slow-cook lamb in sealed earthen pits to hide the smoke from authorities. This modern rendition captures that legendary tenderness by parceling succulent leg of lamb with honey-gold potatoes, aromatic herbs, and salty kefalotyri cheese. The result is a 'melt-in-your-mouth' masterpiece where the meat falls off the bone into a rich, garlic-infused jus.
🥗 Ingredients
The Meat and Marinade
- 2 kg Bone-in Leg of Lamb (excess fat trimmed, cut into 4-6 large chunks)
- 4 tablespoons Extra Virgin Olive Oil (high quality Greek oil preferred)
- 6 cloves Garlic (minced)
- 2 tablespoons Dried Oregano (Greek wild oregano is best)
- 2 pieces Lemon Juice (freshly squeezed)
- 2 teaspoons Sea Salt (to taste)
- 1 teaspoon Black Pepper (freshly cracked)
The Vegetables and Aromatics
- 800 grams Maris Piper or Yukon Gold Potatoes (peeled and cut into large wedges)
- 2 pieces Red Bell Peppers (deseeded and sliced into thick strips)
- 2 pieces Red Onion (peeled and cut into thick wedges)
- 4 sprigs Fresh Rosemary
- 3-4 pieces Bay Leaves (dried or fresh)
The Finishing Touches
- 200 grams Kefalotyri or Graviera Cheese (cut into 2cm cubes; Feta can be substituted)
- 1/2 cup Dry White Wine (Assyrtiko or Pinot Grigio)
- 1/4 cup Fresh Parsley (roughly chopped for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the olive oil, minced garlic, lemon juice, dried oregano, salt, and pepper to create a vibrant marinade.
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2
Add the lamb chunks to the bowl and massage the marinade into the meat. If time permits, cover and refrigerate for at least 2 hours, or overnight for the deepest flavor profile.
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3
Preheat your oven to 160°C (320°F). While the oven heats, prepare your roasting parchment. Lay two long pieces of kitchen twine in a cross shape on your workspace, then layer two large sheets of parchment paper over them in a cross shape.
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4
Place the potato wedges, sliced peppers, and onions in a bowl and toss them with a little olive oil and salt. Arrange these vegetables in the center of your parchment paper.
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5
Place the marinated lamb chunks directly on top of the vegetables. Pour any remaining marinade from the bowl over the meat.
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6
Nestle the cubes of cheese, rosemary sprigs, and bay leaves among the lamb and vegetables. The cheese will soften and add a salty, creamy dimension to the sauce.
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7
Carefully pour the white wine over the assembly. This provides the steam necessary for the low-and-slow tenderizing process.
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8
Gather the edges of the parchment paper upward to create a tight pouch. Secure the top with the kitchen twine, ensuring it is sealed well so no steam escapes. For extra security, you can wrap the parchment bundle in a layer of aluminum foil.
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9
Place the bundle in a deep roasting tin and bake in the center of the oven for 4 hours. The low temperature ensures the collagen in the lamb breaks down into silk.
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10
After 4 hours, remove the tray from the oven. Carefully cut open the top of the parchment (be careful of the hot steam!) and fold back the edges.
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11
Increase the oven temperature to 200°C (400°F). Return the open parcel to the oven for another 20-30 minutes. This step browns the meat and crisps the edges of the potatoes.
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12
Remove from the oven and let the meat rest inside the paper for 15 minutes before serving. Garnish with fresh parsley and serve directly from the parchment for an authentic rustic look.
💡 Chef's Tips
For the most authentic flavor, use a bone-in leg of lamb as the bone adds significant depth to the juices. If you cannot find Kefalotyri cheese, a hard Pecorino Romano or a firm block of Feta works beautifully as a substitute. Ensure the parchment parcel is truly airtight; if steam escapes too early, the lamb may become dry rather than tender. Don't rush the resting period—resting allows the juices to redistribute, ensuring every bite is succulent. If the potatoes are still firm when you open the parcel, simply extend the browning time at the end.
🍽️ Serving Suggestions
Serve with a crisp Horiatiki (Greek Salad) featuring vine-ripened tomatoes and Kalamata olives. Pair with a chilled glass of Assyrtiko or a medium-bodied Xinomavro red wine. Provide plenty of crusty sourdough or pita bread to mop up the incredible garlic and lemon juices at the bottom of the parcel. A side of thick, strained Greek yogurt or Tzatziki provides a cool contrast to the rich, roasted meat. For a complete feast, serve alongside roasted lemon-butter green beans (Fasolakia).