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!
Overview
Why this recipe sings
Here is what you need
- 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.
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 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.
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 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
olive oil guide
Everything You Wanted To Know About Olive Oil
Olive oil is an essential ingredient in the Greek cuisine. 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
Greek Lamb Kleftiko roasts in a parcel with garlic, lemon, herbs, and potatoes, a traditional and luscious recipe.
Equipment
- Parchment paper
- large roasting pan
Ingredients
For the marinade
- 4 lbs leg of lamb on bone
- 6 garlic cloves
- ½ 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 ½ inch cubes
- 8 oz kefalotiri cheese cut in ½ 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. 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 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
Calories: 993kcalCarbohydrates: 48gProtein: 82gFat: 52gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 27gCholesterol: 242mgSodium: 1138mgPotassium: 1970mgFiber: 8gSugar: 3gVitamin A: 637IUVitamin C: 51mgCalcium: 723mgIron: 9mg
Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__
A flavorful recipe. I am drooling with this festive platter look. Love all the veggie toppings and flavors bursting. This recipe is a must try one for sure.
Thank you so much! x Jenny
Did you mean 320°fahrenheit? Centigrade is off the charts!
yes, 320 ° Fahrenheit! I will fix it if there is an error, thank you so much for letting me know!
I don’t know if my math is right but it looks like the total cooking time is 5 hours not 4? After roasting for an hour and a half and turning it over shouldn’t you just put it in for another 2 and 1/2 hours? I’m so confused.
Hi Lisa, It was a typo on the recipe card. Sorry about that! You cook for an additional 2.5 hours. Thanks so much for letting me know! x Jenny
This recipe for Greek Slow Roasted Leg of Lamb In Parcel is excellent. Very tender and juicy and super flavorful. The family loved it. Saving to make again.
What a beautiful Greek recipe! Nothing says spring quite like a good lamb roast, and this is truly a classic. Can’t wait to try your preparation.
This is one of my favourite meals!! My mom used to cook something sort of similar to this when I was a kid and I have always wanted to try to recreate this. I have got to give this a go!!
I love this way to cook lamb and definitely want to make it. I had this in Greece (Cefalonia). So good! I think you have an error in cooking times in your recipe notes. It says first 1.5 hours and then 3.5 hours. 🙂
Just WOW! The pictures are amazing and I’m LOVING all of the flavors in this dish! It’s a true showstopper and all of the flavors are incredible! Thank you so much for sharing!
I don’t know what I like the most: the story, your beautiful pictures or your magnificent recipe! Well done!
Delicious! Best lamb I have ever tried! SO tasty and flavorful! Definitely will make it again.
Thank you!
I don’t make lamb enough so I am saving this one to make next weekend. I love that the whole meal cooks in 1 pan. Can’t wait to make this one!
The lamb leg looks very delicious and tender, which is always the best! I was planning on making something with the lamb that I have left and I think I found the perfect recipe. Thank you for sharing!
This leg of lamb was mouth-watering! My family absolutely loved it. This is going on my menu. Thanks so much for sharing.
Talk about flavor…wow! What a great recipe for lamb. What a classic recipe! Made to perfection!
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Thank you so much Ashok!
This dish was so easy and totally delicious! I also loved just serving it in the pan as it looked amazing with a sprinkle of fresh herbs. Thanks so much for creating incredible recipes we all love.
Thank you so much for your sweet words, Megan! I also love serving it in the pan, I think it looks great that way!x Jenny
What an interesting story! Thank you for including the context of this recipe. I think it makes the dish extra special. Also, that lamb looks amazing!!
Thanks so much, Bernice! It is a favorite recipe in our home, we make it often even for Greek Easter or for a nice Sunday roast. x Jenny
This lamb recipe comes out so tender and full of flavor. I love that it’s made in parchment for easy cleanup too.
Thanks so much, Sharon! We love making it for Greek Easter or a nice Sunday roast, it comes out so tender and the clean-up is indeed easy!
Hi Jenny
Looks lovely – looking forward to doing for Easter lunch. Quick question in photos you have a whole garlic with top cut off & lemon in half’s. Nothing in recipe about adding them are they optional ? Thanks
Hi Trish,
Yes, they are optional. More like a prop, I love how they look when I present this dish.
I hope you like the kleftiko, we are making it also for Greek Easter.
Thanks so much!
x Jenny
Thanks for reverting Jenny. Just marinated it & in fridge for lunch tomorrow- fingers crossed. Happy Easter 🙂
I’m a huge lamb lover, and this turned out delicious! The meat was so tender, juicy and flavorful, and it was perfectly cooked. You can’t go wrong with this recipe.
Thanks so much, Amanda! We love making it for Greek Easter or a nice Sunday roast, it always comes out great.
I want to grab this dish. This looks so inviting and I love the combination. My Happy meal for sure.
Thanks so much, Veena. We love making it for Greek Easter.
Making this took a while but it was SO worth it!! Greek cuisine is my absolute favorite, every new recipe I try I love and this one was no different!
thank you so much, Veronika!x Jenny
Can i make this with a 3.4 lb boneless leg of lamb? That’s what I have.
Hi Margaret,
I think it will be great, why not? Just adjust the cooking time to a little less, maybe 3 hours total. Open the parchment at 2:30 hours and check the meat. Roast open for another half hour not more.
Hope that helps!
Thanks so much, Jenny x
I think this recipe will convince my husband to love lamb. A fantastic tasty recipe!
Awesome recipe, with so many herbs and spices, makes it so enticing. This looks amazingly delicious and yummy. Perfect meal for the whole family to enjoy.
This Greek Slow Roasted Leg of Lamb was outstanding. It came out perfect. I will definitely be making this again!
Wow this lamb looks delicious. Meat is so soft, moist and perfectly cooked. I just saved the recipe. I’ll make it next weekend for dinner. Can’t wait.
This leg of lamb is tender, flavorful, and absolutely delicious! Cannot wait to make it again during Easter to share with friends and family!
Hi Jenny, thanks for this recipe, I’m going to try this at the weekend with a smaller leg of lamb around 3lb / 1.4kg. It’s new season salt marsh lamb which I am told cooks a bit quicker, what cooking time would you recommend and is it necessary to add fluids at any point to stop drying out if the paper doesn’t give a tight seal? Thanks, AJ
Hi Andrew!
Thank you so much for making Kleftiko. My recipe is for a 4lb lamb so yours is not that far away from original cooking time.
Yes, the paper does retain moisture.
This lamb recipe slow roasts in temperature of 350 F -160 C. Follow the same method, roast for 2.5 hours and open the paper and roast for another 20 minutes maybe? You will have the chance to taste the meat and decide if you want to cook further.
Let me know how it turned out. Hope it’s fabulous!
Thanks again, Jenny
This leg of lamb is absolute perfection! It’s so simple to make but makes for a super impressive presentation. I think I’ll have to make it again for Easter. Thanks for such a great recipe!
This was such an interesting post! I can’t wait to make this recipe for Easter.
I have wanted to make this Greek lamb recipe ever since having it in a small taverna in Kefalonia. We just got our Easter lamb from local farmers and am definitely going to make this for Easter Sunday this year.
I have never tried making a leg of lamb at home before. Your recipe seems pretty simple, so I will have to give it a try!
I am pretty new to making a leg of lamb. I found your recipe to be very easy to follow. I think it turned out pretty good!
This leg of lamb sounds so delicious! I’ve always found leg of lamb to be kind of an intimidating dish, but now that I have your great instructions, I’m definitely going to try making it. Thanks for sharing your recipe!
This is one of my favorite lamb recipe- we make it every Easter and Christmas as written and it turns out fantastic every tim.e
Wonderful recipe for a slow-roasted lamb roast- I added a little more garlic and rosemary and it was FANTASTIC.
I prepared this greek lamb recipe for my Greek friend who visited over the weekend, she loved it and asked for the recipe. I’ve shared your link with her!