📝 About This Recipe
Steeped in history, Kleftiko—meaning 'stolen meat'—traces its roots back to the Greek Klephts who cooked their meals in hidden underground pits to avoid detection. This modern version captures that legendary tenderness by sealing succulent leg of lamb, buttery potatoes, and aromatic herbs inside parchment paper packets. The result is a self-basting masterpiece where the meat falls off the bone and the vegetables soak up every drop of garlic-infused jus.
🥗 Ingredients
The Meat
- 2 kg Bone-in Leg of Lamb (cut into 4-6 large chunks)
- 6 cloves Garlic (slivered into thin sticks)
Vegetables and Cheese
- 800 g Maris Piper or Yukon Gold Potatoes (peeled and cut into 2-inch chunks)
- 2 pieces Red Bell Peppers (sliced into thick rings)
- 200 g Kefalotyri or Graviera Cheese (cut into 1-inch cubes)
- 1 cup Cherry Tomatoes (left whole)
The Marinade and Aromatics
- 1/2 cup Extra Virgin Olive Oil (high quality Greek oil preferred)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 2 tablespoons Dried Greek Oregano (crushed between palms to release oils)
- 3-4 sprigs Fresh Rosemary (needles stripped and chopped)
- 1 tablespoon Sea Salt (to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/4 cup Dry White Wine (Assyrtiko or similar crisp wine)
👨🍳 Instructions
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1
Begin by preparing the lamb. Use a small, sharp knife to poke 10-12 deep slits all over the meat chunks. Insert the slivered garlic sticks deep into these slits.
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2
In a large mixing bowl, whisk together the olive oil, lemon juice, wine, oregano, rosemary, salt, and pepper to create a vibrant marinade.
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3
Add the lamb chunks to the bowl and massage the marinade into the meat thoroughly. If time permits, cover and refrigerate for at least 2 hours or overnight.
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4
Preheat your oven to 160°C (320°F). While the oven warms, add the potatoes, peppers, and tomatoes to the bowl with the lamb and toss everything together to coat in the juices.
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5
Prepare the parcels. Lay out two long pieces of kitchen twine in a cross shape, then place two large overlapping sheets of parchment paper on top. For a more traditional look, you can use one large piece of foil underneath the parchment for extra stability.
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6
Place the potatoes and vegetables in the center of the parchment to create a 'bed' for the meat.
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7
Nestle the lamb chunks on top of the vegetables and pour over any remaining marinade from the bowl.
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8
Scatter the cubes of Kefalotyri cheese over the top. The cheese will soften and slightly brown, adding a salty, savory depth.
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9
Gather the edges of the parchment paper upward to create a pouch. Fold and pleat the top tightly so no steam can escape. Tie the pouch securely with the kitchen twine.
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10
Place the large parcel (or individual smaller parcels if preferred) into a deep roasting tin. Pour 1 cup of water into the bottom of the tin to prevent the bottom from scorching.
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11
Roast in the center of the oven for 3.5 to 4 hours. The low temperature and sealed environment will break down the connective tissue until the lamb is incredibly tender.
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12
Carefully remove the tin from the oven. Open the top of the parchment (be careful of the hot steam!) and increase the oven temperature to 200°C (400°F).
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13
Return the open parcel to the oven for 15-20 minutes to allow the meat and potatoes to develop a beautiful golden-brown crust.
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14
Let the meat rest for 10 minutes inside the parchment before serving. This allows the juices to redistribute for maximum succulence.
💡 Chef's Tips
Always use bone-in lamb if possible; the marrow adds an incomparable richness to the surrounding sauce. If you cannot find Kefalotyri, a hard Pecorino Romano or a very firm Feta makes an excellent substitute. Ensure the parchment seal is airtight—this 'en papillote' style of cooking is what makes the meat so tender. Don't skip the resting period; it's the secret to keeping the lamb moist after a long roast. For a smoky flavor, you can add a pinch of smoked paprika to the marinade, though it's not traditional.
🍽️ Serving Suggestions
Serve directly from the parchment paper in the center of the table for a rustic, communal feel. Pair with a crisp Horiatiki (Greek Village Salad) to cut through the richness of the lamb. A side of thick, strained Greek yogurt or Tzatziki provides a cool, creamy contrast. Serve with crusty sourdough bread to mop up the 'stolen' juices at the bottom of the bag. Enjoy with a glass of bold Greek red wine, such as a Xinomavro from Naoussa.