Our fantastic Greek Lamb Kleftiko is slow-roasted in a parchment parcel with garlic, lemon, herbs, and potatoes. This traditional, luscious recipe is melt-in-your-mouth delicious!
If you love our Greek Lamb Kleftiko, you will also love these Greek lemon potatoes with garlic and oregano, Spatchcock Chicken or Dutch Oven Roast Chicken!

Why this recipe sings
Here is what you need

- Lamb on the boneโhere I am using aย leg of lambย on the boneโyou can also use lamb shoulder on the bone. Having the bone-in means more flavor.
- Yukon gold potatoesโor baby gold potatoes. I love gold potatoes because they don’t need peeling and have a great buttery flavor.
- Garlicโit gives an immense flavor to the marinade. I also like tucking cloves between the potatoes and other ingredients for extra aroma (optional).
- Fresh herbsโChoose from oregano, rosemary, thyme, or sage. If fresh herbs are not available, use dried versions.
- Lemonsโ a must-have ingredient in Greek cooking as they add brightness and flavor.
- Cherry tomatoesโslow roasted, they become sweet and savory, full of umami.
- Kefalotiri cheeseโThis 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 olivesโpitted. 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.
Detailed measurements and instructions can be found on the recipe card at the bottom of the page.
How to make lamb kleftiko
Marinating is key
- The lamb marinade. It 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.

- 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.

- 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.

- 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.

- 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 Fยฐ/160ยฐC 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.

Tips and Substitutions
- You can also use 3-4 lamb shanks instead. Or ask your butcher to cut the leg of lamb in portions.
- Substitute kefalotiri cheese with graviera (Greek gruyere), Swiss gruyere, 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.

Storage and reheating
- Roasted lamb can be kept in the fridge for 3โ4 days. Reheat in the oven until the internal temperature is 74ยฐC / 165ยฐF.
- You can freeze any leftover lamb in an airtight container and use it within two to three months.
olive oil guide
Everything You Wanted To Know About Olive Oil
Olive oil is an essential ingredient in the Greek cuisine.ย Greece is one of the largest producers of olive oil in the world. Learn a bit of its history, harvest, production, and how to choose the right olive oil for your recipes.
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Greek Lamb Kleftiko
Equipment
- Parchment paper
- large roasting pan
Ingredients
For the marinade
- 4 lbs leg of lamb on bone
- 6 garlic cloves
- ยฝ teaspoon ground cinnamon
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh herb leaves like oregano, rosemary, or thyme
- 1 lemon juiced and zested
- sea salt
- freshly ground pepper
You also need
- 2 lbs potatoes
- 1 cup cherry tomatoes or a whole tomato cut in ยฝ inch cubes
- 8 oz kefalotiri cheese cut in ยฝ inch cubes
- 1 cup Greek olives pitted
- 3 tablespoon extra virgin olive oil
- 4-5 fresh herb sprigs like oregano, rosemary and thyme
- 1 lemon
- freshly ground pepper
- dried oregano
Instructions
- In a food processor, pulse the garlic cloves, 1 teaspoon sea salt, herbs, lemon zest, lemon juice, cinnamon, some black pepper, and 2-3 tbsp of extra virgin olive oil.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.
- Use a large roasting pan. Cut two long pieces of parchment paper and place them in the pan in a cross position.
- Cut up the potatoes, tomato, and cheese.
- Place the leg of 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 some lemon juice all over. Season potatoes and tomatoes with sea salt, and freshly ground pepper and dry oregano, and the rest of the olive oil.
- Fold the parchment paper over the lamb and cover everything. Tuck the paper sides in well.ย Roast lamb for 3.5 hours in a 320 Fยฐ/160ยฐC oven.
- Open the parchment paper and roast lamb for another 30 minutes.ย Remove the lamb from the oven, and allow to rest for 30 minutes.
Notes
- It is not mandatory, but marinating the lamb overnight will enhance its flavors to the maximum.
- The total cooking time for the lamb is approx. 4 hours. The lamb should be a deep brown, and the bone will be exposed.
Nutrition
