This Greek Lamb Kleftiko is the slow-roasted Greek lamb dish your table has been waiting for. A whole leg of lamb is sealed in parchment with garlic, lemon, herbs, potatoes, olives, and kefalotiri cheese — then roasted low and slow until the meat melts off the bone. This is my family’s version of the most iconic Greek lamb recipe, and it has never once failed to impress.

If you love our Greek Lamb Kleftiko, you will also love these Greek Lemon Potatoes, Spatchcock Chicken or Dutch Oven Roast Chicken!

Greek lamb kleftiko – slow roasted leg of lamb in parchment paper with potatoes, olives and herbs

Overview

What Is Lamb Kleftiko?

Lamb kleftiko is one of the most iconic Greek lamb dishes — a whole leg of lamb slow-roasted in a sealed parchment parcel with potatoes, garlic, lemon, and herbs until the meat is so tender it literally falls off the bone.

The name kleftiko comes from the Greek word for “stolen.” During the Ottoman occupation of Greece in the 18th century, mountain rebels known as the kleftes (thieves) refused to bow to the ruling authorities and fled into the mountains. Unable to cook openly without detection, they dug pits in the earth, lit a fire inside, placed their stolen lamb or goat on top, and sealed everything under branches and soil. The meat would slow-cook for hours in this makeshift underground oven — completely hidden, no smoke, no smell. When they returned, they had the most extraordinarily tender, flavor-packed lamb waiting for them.

That sealed-cooking method is the whole secret. Trapping the steam and juices around the meat creates an environment where the lamb essentially braises in its own aromatic liquid — the garlic, lemon, cinnamon, and herbs permeating every single fiber. Nothing escapes. Nothing is wasted.

Today we replicate that same technique using parchment paper in a modern oven. The result is identical to what those mountain rebels discovered centuries ago: impossibly tender, deeply flavorful lamb that no other cooking method can quite replicate.

My version stays true to the authentic Greek recipe — bone-in leg of lamb, a proper overnight marinade, kefalotiri cheese, Greek olives, and the touch of cinnamon that most non-Greek recipes leave out. That cinnamon is not optional. It is the quiet note underneath everything that makes this taste unmistakably, deeply Greek.

Why you will love Greek lamb kleftiko

It tastes like Greece. Every time I make this, I’m transported back to my family’s kitchen in Greece. The smell of lamb roasting with lemon, oregano, and cinnamon filling the house is something I’ve been chasing my whole life — and this recipe delivers it every single time.
The parchment parcel is the secret. Sealing the lamb tight in parchment traps all the juices, steam, and flavor. The lamb essentially braises in its own aromatic liquid, which is why the meat becomes impossibly tender and the potatoes absorb the most incredible flavor.
It’s an authentic Greek lamb recipe — not a shortcut version. I grew up eating this. The ground cinnamon in the marinade, the kefalotiri cheese tucked between the potatoes, the Greek olives — these are not optional embellishments. They are what make this kleftiko and not just “lamb in foil.”
It’s the ultimate make-ahead dinner. The overnight marinade does most of the work. The next day, you assemble the parcel in minutes and the oven does the rest for 4 hours. Virtually hands-off.
It feeds a crowd beautifully. A 4 lb leg of lamb serves 4 generously, but this scales up easily. It’s the dish I make for Greek Easter, for Sunday dinners, for any occasion that deserves something truly special.
The leftovers are extraordinary. Shredded cold kleftiko lamb tucked into warm pita with tzatziki might be the best sandwich you will ever eat.

Here is what you need

Ingredients for Greek lamb kleftiko – leg of lamb, kefalotiri cheese, potatoes, olives, lemon, garlic and fresh herbs

Lamb on the bone—here I am using a leg of lamb on the bone—you can also use lamb shoulder on the bone. Having the bone-in means more flavor.
Yukon gold potatoes—or baby gold potatoes. I love gold potatoes because they don’t need peeling and have a great buttery flavor.
Garlic—it gives an immense flavor to the marinade. I also like tucking cloves between the potatoes and other ingredients for extra aroma (optional).
Fresh herbs—Choose from oregano, rosemary, thyme, or sage. If fresh herbs are not available, use dried versions.
Lemons— a must-have ingredient in Greek cooking as they add brightness and flavor.
Cherry tomatoes—slow roasted, they become sweet and savory, full of umami.
Kefalotiri cheese—This hard cheese is mainly used grated on pasta dishes or as a block for fried saganaki. It is cubed and roasted with everything else, adding aroma and flavor.
Greek olives—pitted. You may choose olives filled with red pepper or pimento if you like.
Extra virgin olive oil, dried oregano, ground cinnamon, sea salt and freshly ground pepper.

A few things worth knowing before you make it:

Bone-in is better. The bone adds collagen and flavor to the cooking juices that a boneless leg simply cannot replicate.
The parchment seal is everything. Tuck those edges tightly. Any gap means escaping steam, and escaping steam means drier meat and less flavor absorbed into the potatoes.
Low and slow is non-negotiable. This is a 320°F/160°C recipe. Do not rush it at higher heat.
The last 30 minutes matter. Opening the parchment at the end gives you the beautiful caramelised colour on the lamb and golden edges on the potatoes. Do not skip this step.
Marinate the lamb overnight. But even an hour will make a difference if you can afford it.

The Lamb Kleftiko Marinade (Don’t Skip This)

The lamb marinade includes olive oil, garlic, ground cinnamon, fresh rosemary and oregano leaves, lemon zest, and juice.
Marinate the lamb overnight. But even an hour will make a difference if you can afford it.

How To Make Greek Lamb Kleftiko – Step by Step

Making the lamb kleftiko marinade – garlic, fresh oregano, rosemary, lemon and olive oil in food

In a food processor, pulse the garlic cloves, sea salt, herbs, lemon zest, lemon juice, cinnamon, some black pepper, and 2-3 tablespoons of extra virgin olive oil.

Rubbing garlic herb marinade into bone-in leg of lamb for kleftiko

Using a sharp knife, create many holes all over the lamb. Rub in the paste and push it into the holes. Transfer the lamb to a large pan (cover with cling wrap) or large ziplock bag, and marinate overnight or at least 3-4 hours.

Assembling Greek lamb kleftiko in parchment parcel with potatoes, cherry tomatoes, olives and kefalotiri cheese

Cut up the potatoes, tomato, and cheese.
Use a large roasting pan. Cut two long pieces of parchment paper and place them in the pan in a cross position. Use more paper if necessary.
Place the leg of the lamb in the middle of the pan over the paper. Surround it with the potatoes. Add the tomatoes, cheese, and olives. Tuck some fresh rosemary sprigs and oregano sprigs all over.
Add lemon juice all over. Season the potatoes and tomatoes with sea salt, freshly ground pepper, dry oregano, and the rest of the olive oil.

Greek lamb kleftiko sealed in parchment paper parcel ready to slow roast

Fold the parchment paper over the lamb and cover everything. Tuck the paper sides in well.
Roast lamb for 3.5 hours in a 320 F°/160°C oven.
Open the parchment paper and roast lamb for another 30 minutes.
Remove the lamb from the oven and allow it to rest for 30 minutes.

Want something even easier? Try our Greek Roasted Leg of Lamb — slow roasted with garlic, lemon, and rosemary until fall-off-the-bone tender, with golden herb-roasted potatoes on the side. The ultimate Greek Sunday roast.

Finished Greek lamb kleftiko – slow roasted leg of lamb with golden potatoes, tomatoes and olives in parchment

Tips, Substitutions & Variations

You can also use 3-4 lamb shanks instead. Or ask your butcher to cut the leg of lamb into portions.
Substitute kefalotiri cheese with graviera (Greek gruyère), Swiss gruyère, Parmesan, or Pecorino Romano.
Quarter a couple of ripe tomatoes instead of cherry tomatoes.
Add more vegetables. Carrots, turnips, and onions.
For a twist in the marinade, add one tablespoon of Dijon mustard.
Another twist is adding 1/3 cup of white dry wine before roasting.
Instead of olives, you can use capers. I love their tangy flavor.
Kleftiko can also be made with chicken. Check this chicken kleftiko recipe for inspiration.

Greek lamb kleftiko with potatoes, olives and cherry tomatoes after slow roasting in parchment

How To Store & Reheat Lamb Kleftiko

Roasted lamb can be kept in the fridge for 3–4 days. Reheat in the oven until the internal temperature is 74°C / 165°F.
You can freeze any leftover lamb in an airtight container and use it within two to three months.

Side dishes for lamb kleftiko

FAQs

Kleftiko is a traditional Greek and Cypriot slow-cooked lamb dish. The name means “stolen” in Greek, referring to mountain rebels during the Ottoman occupation who cooked meat sealed underground to avoid detection. Today it refers to lamb slow-cooked in a sealed parchment or foil parcel, which traps all the steam, juices, and flavor inside.

Both! Kleftiko is beloved across Greece and Cyprus. The Cypriot version is traditionally made with goat and cooked in a clay oven. The Greek version more commonly uses lamb — as in this recipe — and is a staple of Sunday dinners and Greek Easter celebrations.

A bone-in leg of lamb is the traditional choice and delivers the most flavor. Bone-in lamb shoulder is a great alternative — it has more fat and becomes even more fall-apart tender. You can also use 3–4 lamb shanks for individual portions.

Yes! Sear the marinated lamb first, then transfer everything to your slow cooker. Cook on low for 8 hours. You won’t get the same caramelised exterior, but the meat will be incredibly tender and the flavours just as rich.

Store leftover lamb in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat in the oven at 325°F/160°C until the internal temperature reaches 165°F/74°C. Shredded cold kleftiko in a warm pita with tzatziki is honestly one of the best things you will ever eat.