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 oreganoSpatchcock Chicken or Dutch Oven Roast Chicken!

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

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, itโ€™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 boneโ€”here I am using aย leg of lambย on the boneโ€”you can also use lamb shoulder on the bone. Having the bone-in means more flavor.
  • Yukon gold potatoesโ€”or baby gold potatoes. I love gold potatoes because they don’t need peeling and have a great buttery flavor.
  • Garlicโ€”it gives an immense flavor to the marinade. I also like tucking cloves between the potatoes and other ingredients for extra aroma (optional).
  • Fresh herbsโ€”Choose 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 tomatoesโ€”slow roasted, they become sweet and savory, full of umami.
  • Kefalotiri cheeseโ€”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 olivesโ€”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

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

Storage and reheating

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

Greek Lamb Kleftiko

by Jenny Skrapaliori Graves
Greek Lamb Kleftiko roasts in a parcel with garlic, lemon, herbs, and potatoes, a traditional and luscious recipe.
5 from 46 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Marinating time 12 hours
Course Dinner
Cuisine Greek
Servings 4
Calories 993 kcal

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.
ย 
The nutritional analysis is only an estimate based on available ingredients and the recipeโ€™s preparation.ย 

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__
Greek Lamb Kleftiko

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5 from 46 votes (14 ratings without comment)

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Recipe Rating




52 Comments

  1. 5 stars
    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.

    1. 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.

  2. 5 stars
    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.

  3. 5 stars
    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.

  4. 5 stars
    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!!

  5. 5 stars
    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. ๐Ÿ™‚

  6. 5 stars
    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!

  7. 5 stars
    I don’t know what I like the most: the story, your beautiful pictures or your magnificent recipe! Well done!

  8. 5 stars
    Delicious! Best lamb I have ever tried! SO tasty and flavorful! Definitely will make it again.
    Thank you!

  9. 5 stars
    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!

  10. 5 stars
    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!

  11. 5 stars
    This leg of lamb was mouth-watering! My family absolutely loved it. This is going on my menu. Thanks so much for sharing.

  12. 5 stars
    Talk about flavor…wow! What a great recipe for lamb. What a classic recipe! Made to perfection!

  13. 5 stars
    Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

  14. 5 stars
    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.

  15. 5 stars
    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!!

  16. 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 halfโ€™s. Nothing in recipe about adding them are they optional ? Thanks

      1. Thanks for reverting Jenny. Just marinated it & in fridge for lunch tomorrow- fingers crossed. Happy Easter ๐Ÿ™‚

  17. 5 stars
    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.

  18. 5 stars
    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!

    1. 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

  19. 5 stars
    This Greek Slow Roasted Leg of Lamb was outstanding. It came out perfect. I will definitely be making this again!

  20. 5 stars
    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.

  21. 5 stars
    This leg of lamb is tender, flavorful, and absolutely delicious! Cannot wait to make it again during Easter to share with friends and family!

  22. 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

    1. 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 itโ€™s fabulous!
      Thanks again, Jenny

  23. 5 stars
    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!

  24. 5 stars
    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.

  25. 5 stars
    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!

  26. 5 stars
    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!

  27. 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!

  28. 5 stars
    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

  29. 5 stars
    Wonderful recipe for a slow-roasted lamb roast- I added a little more garlic and rosemary and it was FANTASTIC.

  30. 5 stars
    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!