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!

A leg of lamb with potatoes, tomatoes, olives and herbs in parchment paper. Pin.

Overview

Why this recipe sings

It’s delicious, traditional Greek food. A roasted Greek lamb and potatoes is one of the most classic Greek dishes. It is the traditional meal for Easter, done on a spit. Families also slow-roast it in the oven until the meat melts off the bone. No matter the method, it’s Greek cooking at its best.
Why is this Greek lamb recipe called Kleftiko? The Greek word kleftiko means stolen.
In the 1700s, during the Ottoman occupation of Greece, they were forced to take refuge in the mountains, fleeing from the authorities because they refused to bow to wealthy landowners. Unable to pay taxes or debts, they resorted to stealing goats or receiving secret aid from villagers. They were known as “kleftes” – thieves and had to cook their food discreetly to avoid detection. Their fugitive existence meant they couldn’t remain in the same place for the six or seven hours necessary to oversee the cooking of their meal.
So, they dug a hollow in the ground, lit a fire inside, and covered the embers with branches and soil. They placed lamb or goat meat on top, allowing it to slowly roast for hours, infused with flavors like bay leaves, oregano, lemon, and wild garlic. The goat would cook in this earth oven for several hours with chunks of hard, spicy cheese. When they returned, they would enjoy their meal, referred to as “kleftiko” or “thieves’ dinner.”

Here is what you need

Kleftiko-leg of lamb recipe ingredients.

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.

Garlic, herbs, olive oil, in a food processor.

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.

Garlic herb marinade on a piece of lamb in a roasting pan.

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.

A leg of lamb kleftiko with tomatoes, potatoes, olives and herbs in parchment paper.

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.

A parchment paper parcel in a roasting pan.

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.

A leg of lamb with potatoes, tomatoes, olives and herbs in parchment paper.

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

Tzatziki dip/sauce.
Tirokafteri-spicy whipped feta dip.
Greek lettuce salad.
Horiatiki-tomato salad.
Greek Peasant Bread-Horiatiko Psomi.
Marinated olives with feta.

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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