Go Back Email Link
–+ servings
A leg of lamb with potatoes, tomatoes, olives and herbs in parchment paper.
Print

Greek Lamb Kleftiko

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

Equipment

  • Parchment paper
  • large roasting pan

Ingredients

For the marinade

  • 4 lbs leg of lamb on bone
  • 6 garlic cloves
  • ½ 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 ½ inch cubes
  • 8 oz kefalotiri cheese cut in ½ 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. 
    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

  • 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.
 
The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation. 

Nutrition

Calories: 993kcal | Carbohydrates: 48g | Protein: 82g | Fat: 52g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 27g | Cholesterol: 242mg | Sodium: 1138mg | Potassium: 1970mg | Fiber: 8g | Sugar: 3g | Vitamin A: 637IU | Vitamin C: 51mg | Calcium: 723mg | Iron: 9mg