📝 About This Recipe
Steeped in history, Kleftiko is a rustic Greek masterpiece traditionally cooked in a sealed earth oven to hide the aroma from authorities. This modern version slow-roasts succulent lamb leg with lemon, garlic, and wild herbs inside parchment paper parcels to lock in every drop of flavor. The result is 'melt-in-the-mouth' meat and golden potatoes bathed in a rich, buttery jus that tastes like the heart of the Mediterranean.
🥗 Ingredients
The Meat and Marinade
- 1.5 - 2 kg Bone-in Lamb Leg (cut into 4-6 large chunks or left whole if preferred)
- 6-8 cloves Garlic (peeled and sliced into slivers)
- 1/4 cup Extra Virgin Olive Oil (high quality Greek oil recommended)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 2 tablespoons Dried Oregano (preferably Greek wild oregano)
- 1 tablespoon Sea Salt (to taste)
- 1 teaspoon Black Pepper (freshly cracked)
The Vegetables and Aromatics
- 800 grams Yukon Gold Potatoes (peeled and cut into large wedges)
- 1 large Red Bell Pepper (sliced into thick strips)
- 150 grams Kefalotyri or Graviera Cheese (cut into 1-inch cubes; can substitute with Pecorino or sharp Provolone)
- 3-4 sprigs Fresh Rosemary
- 4 pieces Bay Leaves (dried or fresh)
- 50 grams Butter (unsalted, cut into small cubes)
👨🍳 Instructions
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1
Preheat your oven to 160°C (320°F). Prepare four large sheets of parchment paper and four slightly larger sheets of aluminum foil.
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2
Rinse the lamb and pat it thoroughly dry with paper towels. Use a small paring knife to make deep slits all over the lamb meat.
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3
Stuff the garlic slivers into the slits you created. In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, and oregano.
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4
Rub the oil and herb mixture all over the lamb, ensuring every inch is coated and the marinade penetrates the slits.
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5
In a large mixing bowl, toss the potato wedges and bell peppers with any remaining marinade and a pinch of extra salt.
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6
Lay one piece of foil on your workspace, then place a piece of parchment paper on top of it. This double-layering ensures the juices stay trapped.
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7
Place a portion of the potatoes and peppers in the center of the parchment. Top with a piece of lamb, a few cubes of cheese, a sprig of rosemary, one bay leaf, and a knob of butter.
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8
Fold the parchment paper over the meat and vegetables to create a tight parcel, then wrap the foil securely around it to seal it completely.
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9
Repeat the process for the remaining portions and place all the parcels in a large roasting tin.
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10
Roast in the center of the oven for 3.5 to 4 hours. The low temperature allows the connective tissue in the lamb to break down without drying out the meat.
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11
Carefully remove the pan from the oven. Increase the heat to 200°C (400°F). Carefully open the tops of the parcels, being mindful of the hot steam.
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12
Place the open parcels back into the oven for 15-20 minutes to allow the lamb and potatoes to gain a beautiful golden-brown color.
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13
Remove from the oven and let the meat rest inside the parcels for 10 minutes before serving. This allows the juices to redistribute.
💡 Chef's Tips
Marinate the lamb overnight if possible to allow the garlic and lemon to deeply tenderize the fibers. Don't skip the cheese; it melts into the potatoes, providing a salty, creamy contrast to the rich lamb. Ensure the parcels are sealed airtight; any escaping steam will lead to tougher meat and dry potatoes. If you don't have Greek cheese, use a firm, salty cheese that won't completely disappear when melted. Always use bone-in lamb if possible, as the marrow adds incredible depth to the resulting sauce.
🍽️ Serving Suggestions
Serve directly in the parchment paper on individual plates for a rustic, theatrical presentation. Pair with a glass of bold Greek red wine, such as a Xinomavro or Agiorgitiko. Accompany with a crisp Horiatiki (Greek salad) to cut through the richness of the roast. A side of thick, cold Tzatziki is essential for dipping the tender meat and potatoes. Provide plenty of crusty sourdough bread to soak up the herb-infused juices at the bottom of the parcel.