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!

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.

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!