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!
If you love this Greek Slow Roasted Leg of Lamb In Parcel- Kleftiko, you will also love these Greek lemon potatoes with garlic and oregano, Spatchcock Chicken or Dutch Oven Roast Chicken!
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.”
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.
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.
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.
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 (tear the edges off if you must) and roast lamb for another 30 minutes.
Remove the lamb from the oven and allow it 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 it from the recipe altogether.
- Add more vegetables like carrots, bell peppers, and onions.
- For a twist in the marinade, add one tablespoon of mustard.
- Another twist is to add 1/3 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!
Check out my Greek pantry staples
Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!
WANT TO EAT LIKE A GREEK? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for all of the latest updates.
Greek Slow Roasted Leg of Lamb In Parcel- Kleftiko
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
Nutrition
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!