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    Home » Roasts » Greek Slow Roasted Leg of Lamb In Parcel- Kleftiko

    Greek Slow Roasted Leg of Lamb In Parcel- Kleftiko

    Last updated December 30, 2021. Originally posted May 4, 2021 By Jenny Skrapaliori-Graves. 40 Comments.

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    Greek slow-roasted leg of lamb in a parcel - kleftiko with garlic, lemon, herbs, and potatoes is both a traditional and luscious recipe. Slow-cooked in a parchment parcel, the lamb comes out-melt-in-your-mouth delicious!

    A Greek leg of lamb roast with potatoes, tomato, olives and garlic in parchment paper in a pan.

    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.

    What does Kleftiko mean?

    Kleftiko is a slow-roasted lamb. The word kleftiko means stolen.

    Around the 1700s in the Ottoman Empire occupied Greece, many farmers were forced to take refuge in the mountains, fleeing from the authorities because they refused to bow to wealthy landowners. They also couldn’t pay their taxes or debts. They would steal a goat or rely on the help of villagers, who gave them food secretly. These men, whose numbers were huge at times, were known as “kleftes” or thieves by the authorities.

    Being fugitives, they could not remain in the same place for the hours necessary to cook their food without being detected by the patrols. They dug a hole in the ground, lit a fire at the bottom, and then cover the hot coal with branches and soil. They placed the lamb or goat’s meat on top and covered it with more branches and soil. The meat would slow roast in this earth-oven for several hours. It would gradually take on the aroma of its covering of bay leaves, oregano, thyme, lemon, and garlic. When they returned, they uncovered the roast meat and enjoyed their "stolen" dinner” or “kleftiko.”

    A leg of lamb roast with potatoes, tomato, olives and garlic in parchment paper in a pan.

    How to make kelftiko

    This Greek leg of lamb recipe also has potatoes, tomato, olives, and cubed kefalotiri cheese. The slow roasting in the parcel allows the flavors to mellow out together, the meat falls off the bone, and the potatoes are delicious while roasting with the delicious pan juices. From all the lamb recipes, this is my favorite.

    It’s is a straightforward leg of lamb recipe - with great results every time.

    A lamb roast with potatoes, tomato, olives and garlic in parchment paper in a pan.

    Marinating is key

    The marinade is a rub made of olive oil, lots of garlic, ground cinnamon, fresh rosemary leaves, and oregano, and lemon zest and juice.

    I highly recommend marinating the lamb overnight. But even an hour will make a difference if you can afford it.

    Ingredients

    • A leg of lamb on the bone
    • Yukon gold potatoes
    • Extra virgin olive oil
    • Ground cinnamon
    • Dry oregano
    • Fresh oregano leaves
    • Fresh rosemary sprigs
    • Lemons
    • Tomato
    • Kefalotiri cheese
    • Greek olives pitted
    • Freshly ground pepper
    • Sea salt

    Detailed measurements and instructions can be found on the recipe card at the bottom of the page.

    Garlic and herbs in a food processor with olive oil.
    A knife making holes in a raw leg of lamb.
    A leg of lamb with marinade in an aluminum pan.

    Make the marinade

    In a food processor, pulse the garlic cloves, 1 tsp sea salt, the herbs, lemon zest, lemon juice, cinnamon, some black pepper, and 2-3 tbsp of extra virgin olive oil.

    Using a sharp knife, create lots of holes all over the lamb. Rub in the paste, 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.

    Prepare the pan

    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.

    A lamb roast with potatoes, tomato, olives and garlic in parchment paper in a pan right before the oven.
    A large baking pan with parchment paper.

    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.

    A leg of lamb roast with potatoes, tomato, olives and garlic in parchment paper in a pan.

    Open the parchment paper (tear the edges off if you must) and roast lamb for another 30 minutes.

    Remove the lamb from the oven, and allow to rest for 30 minutes.

    Tips and tricks

    • You can also use 3-4 lamb shanks for this Greek leg of lamb recipe. Or ask your butcher to cut the leg of lamb in portions.
    • Substitute kefalotiri cheese with parmesan or pecorino romano or omit from the recipe altogether.
    • Add more vegetables like carrots, bell peppers, and onions.
    • For a twist in the marinade, add 1 tablespoon of mustard.
    • Another twist is to add ⅓ cup of wine all over before roasting.
    • Instead of olives, you can use capers. I love their tangy flavor.
    • Kleftiko can also be a chicken. Check this recipe as an inspiration for a delicious "stolen" chicken!
    A lamb roast with potatoes, tomato, olives and garlic in parchment paper in a pan.

    You may also like:

    • These delicious Greek lemon potatoes with garlic and oregano are easy to make with few ingredients.
    • This spatchcock chicken has many cloves of garlic, lots of lemon, and fresh herbs all over.
    • Check out this dutch oven roast chicken. The potatoes at the bottom of the pan make it a complete, fantastic one-pot meal.

    Check out my Greek pantry staples 

    Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!

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    A lamb roast with potatoes, tomato, olives and garlic in parchment paper in a pan.

    Greek Slow Roasted Leg of Lamb In Parcel- Kleftiko

    by Jenny | The Greek Foodie
    Greek slow-roasted leg of lamb in a parcel with garlic, lemon, herbs, and potatoes is both a traditional and luscious recipe.
    5 from 33 votes
    Print Recipe
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    Prep Time 15 mins
    Cook Time 4 hrs
    Marinating time 12 hrs
    Course Dinner
    Cuisine Greek
    Servings 6
    Calories 724 kcal

    Equipment

    • Parchment paper
    • large baking pan

    Ingredients
      

    For the marinade

    • 4 lb leg of lamb on bone
    • 6 garlic cloves
    • ½ teaspoon ground cinnamon
    • 3 tablespoon extra virgin olive oil
    • 2 tablespoon fresh oregano leaves
    • 2 tablespoon rosemary leaves
    • 1 lemon juiced and zested
    • sea salt
    • freshly ground pepper

    You also need

    • 2 lb Yukon gold potatoes
    • 1 tomato cut in ½ inch cubes
    • 8 oz kefalotiri cheese cut in ½ inch cubes
    • ½ cup Greek olives pitted
    • 3 tablespoon extra virgin olive oil
    • 1-2 fresh oregano sprigs
    • 1-2 rosemary sprigs
    • 1 lemon
    • freshly ground pepper
    • dry oregano

    Instructions
     

    • In a food processor, pulse the garlic cloves, 1 tsp sea salt, the herbs, lemon zest, lemon juice, cinnamon, some black pepper, and 2-3 tbsp of extra virgin olive oil.
      Using a sharp knife, create lots of holes all over the lamb. Rub in the paste, 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

    After 1 ½ hours of roasting, remove the roast from the oven and open the parchment paper. Turn the lamb upside down. Cover again and roast for a further 2 ½ hours.
    Open the parchment paper (tear the edges off if you must) and roast lamb for another 30 minutes. 
    The total cooking time for the lamb is approx. 4 hours. The leg of the lamb should be a deep brown, and the bone will be exposed.
    Remove the lamb from the oven, and allow to rest for 30 minutes.
    Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.

    Nutrition

    Calories: 724kcalCarbohydrates: 47gProtein: 57gFat: 35gSaturated Fat: 12gCholesterol: 161mgSodium: 763mgPotassium: 1654mgFiber: 7gSugar: 4gVitamin A: 385IUVitamin C: 68mgCalcium: 465mgIron: 6mg
    Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__
    Greek Slow Roasted Leg of Lamb In Parcel- Kleftiko
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    I am Jenny, a Greek expat living in the greater New York City area. I like to say I am a beauty art director turned foodie, aka the Greek foodie. Born and raised in Greece, my fondness for good food goes hand in hand with my heritage. My absolute favorite thing to do is cook delicious food to enjoy with family and friends.... Find out more about me here…

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