📝 About This Recipe
Originating from the Greek mountains where 'Klefts' (bandits) would cook stolen meat in underground pits to hide the smoke, Kleftiko is the ultimate expression of rustic Mediterranean comfort. This dish features bone-in lamb leg or shoulder, marinated in a vibrant blend of lemon, garlic, and oregano, then slow-braised inside parchment paper until it is fork-tender and falling off the bone. The juices mingle with buttery potatoes and salty kefalotyri cheese, creating a self-saucing masterpiece that captures the sun-drenched flavors of Greece.
🥗 Ingredients
The Meat & Marinade
- 2 kg Bone-in Lamb Leg or Shoulder (cut into 4-6 large chunks)
- 1/2 cup Extra Virgin Olive Oil (high quality Greek oil preferred)
- 6-8 cloves Garlic (minced)
- 2 tablespoons Dried Greek Oregano (rubbed between palms to release oils)
- 2 pieces Lemons (juiced)
- 1.5 tablespoons Sea Salt
- 1 teaspoon Black Pepper (freshly cracked)
- 3 sprigs Fresh Rosemary (leaves finely chopped)
The Vegetables & Cheese
- 1 kg Yukon Gold Potatoes (peeled and cut into 2-inch chunks)
- 2 pieces Red Bell Peppers (sliced into thick strips)
- 1 large Red Onion (cut into thick wedges)
- 1 cup Cherry Tomatoes (kept whole)
- 200 grams Kefalotyri or Graviera Cheese (cut into 1-inch cubes)
- 4 pieces Bay Leaves (dried)
- 50 grams Butter (cubed)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, chopped rosemary, salt, and pepper to create the marinade.
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2
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 ideally overnight.
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3
Preheat your oven to 160°C (320°F). This low and slow temperature is crucial for breaking down the connective tissues in the lamb.
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4
In a separate large bowl, toss the potatoes, onions, and bell peppers with a drizzle of olive oil and a pinch of salt and oregano.
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5
Lay out two long pieces of kitchen twine in a cross shape on your workspace. Over the twine, lay two large sheets of parchment paper in a cross pattern, followed by a third sheet diagonally.
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6
Place the seasoned potatoes, onions, and peppers in the center of the parchment paper to create a base for the meat.
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7
Nestle the marinated lamb chunks on top of the vegetables. Pour over any remaining marinade from the bowl.
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8
Scatter the cherry tomatoes, cubes of cheese, and bay leaves around the lamb. Top with the small cubes of butter for extra richness.
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9
Gather the edges of the parchment paper upward to create a large, sealed pouch. Tie the top securely with the kitchen twine so no steam can escape.
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10
Place the parchment parcel into a deep roasting tin. If you're worried about leaks, you can wrap the entire parchment bundle in a layer of aluminum foil.
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11
Roast in the center of the oven for 4 hours. The lamb should be incredibly tender and the potatoes should be bathed in lamb fat and lemon juice.
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12
Carefully remove from the oven. Increase the oven temperature to 220°C (425°F). Carefully cut open the top of the parchment (watch for hot steam!) and fold the edges back.
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13
Return the open parcel to the oven for 15-20 minutes to brown the tops of the lamb and crisp up the edges of the potatoes.
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14
Remove from the oven and let the meat rest inside the paper for 10 minutes before serving. Discard the bay leaves.
💡 Chef's Tips
Marinate the lamb overnight; the acid in the lemon juice helps tenderize the fibers before cooking begins. Use a hard, salty cheese like Kefalotyri or Pecorino Romano; it won't disappear into the sauce but will soften into delicious, salty nuggets. Don't skip the parchment paper; unlike foil, it breathes just enough to concentrate the flavors without drying out the meat. If you don't have a whole leg, lamb shanks are an excellent substitute and provide a wonderful gelatinous texture. Ensure your potatoes are cut into large chunks; if they are too small, they will turn to mush during the long roasting time.
🍽️ Serving Suggestions
Serve with a classic Horiatiki (Greek Village Salad) featuring crisp cucumbers and feta. A side of warm, charred pita bread is essential for mopping up the incredible juices at the bottom of the parchment. Pair with a bold Greek red wine, such as a Xinomavro, which has the acidity to cut through the richness of the lamb. A dollop of cold, garlicky tzatziki on the side provides a refreshing contrast to the hot, slow-cooked meat. Finish the meal with a simple plate of sliced watermelon or honey-drizzled yogurt.