Kleftiko is a traditional Greek dish that showcases the rich, rustic flavors of Mediterranean cooking. Tender chunks of marinated lamb are slow-cooked with potatoes, tomatoes, onions, and olives, all sealed in parchment paper to trap in moisture and flavor. The result is a succulent, aromatic meal that practically melts in your mouth. Rooted in centuries of Greek culinary heritage, this dish is perfect for Sunday dinners, festive gatherings, or when you simply crave a comforting, slow-cooked meal.
Why You’ll Love This Recipe
Kleftiko offers everything you want in a hearty main course: fall-apart lamb, caramelized vegetables, and bold herbal aromas in every bite. The parchment-cooking method locks in flavor and tenderness, while the marinade—rich with lemon, garlic, olive oil, and classic Greek herbs—infuses the meat with irresistible zest. This one-pot meal requires minimal cleanup, and the dramatic reveal of unwrapping the parchment at the table adds a rustic, celebratory touch.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
lamb shoulder or leg, bone-in, cut into chunks
potatoes, peeled and quartered
tomatoes, chopped or halved
red onion, sliced
garlic, minced
olive oil
lemon juice
dried oregano
rosemary
salt and black pepper
green olives
parchment paper and foil, for baking
Directions
- In a large bowl, combine olive oil, lemon juice, minced garlic, oregano, rosemary, salt, and black pepper. Add the lamb pieces and mix well to coat evenly. Cover and refrigerate for at least 4 hours, preferably overnight.
- Preheat the oven to 350°F (175°C).
- Line a large roasting dish or Dutch oven with a sheet of parchment paper large enough to fold over the contents.
- Add the marinated lamb (along with the marinade), potatoes, tomatoes, red onion, and olives into the dish. Toss gently to distribute the marinade.
- Fold the parchment over the mixture to create a sealed pouch. Cover tightly with foil or a lid to retain steam.
- Roast for 3.5 to 4 hours, or until the lamb is fork-tender and the vegetables are soft and slightly caramelized.
- For a golden finish, open the foil and parchment for the last 15 minutes of cooking.
- Serve hot directly from the baking dish, accompanied by crusty bread or a fresh Greek salad.
Servings and timing
Servings: 6 servings
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Calories: Approximately 520 kcal per serving
Variations
- Cheese Addition: Add crumbled feta or kefalotyri during the final 15 minutes of roasting for a creamy, salty finish.
- Vegetable Variety: Include chunks of zucchini, bell peppers, or eggplant for more color and texture.
- Spicy Twist: Add a pinch of chili flakes or sliced fresh chili to the marinade for subtle heat.
- Wine Infusion: Add 1/4 cup of dry white wine to the marinade for added depth.
- Individual Portions: Wrap single servings in parchment and bake as individual packets for an elegant presentation.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a covered dish at 325°F (160°C) for 20–25 minutes until warmed through.
Freezing: Freeze cooled portions for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
What does “kleftiko” mean?
Kleftiko means “stolen” or “hidden.” Legend has it the dish was developed by Greek freedom fighters who slow-cooked meat in hidden underground ovens to avoid detection.
Can I use boneless lamb?
Yes, boneless lamb works well, though bone-in pieces add more flavor during the slow cooking process.
Is parchment paper essential?
Yes, parchment traps steam and juices, keeping the lamb moist and tender. If unavailable, you can use foil, though parchment is preferred for authenticity.
What cut of lamb is best?
Lamb shoulder is ideal for its fat content and tenderness after slow cooking. Leg of lamb is also a good option.
Can I cook this in a slow cooker?
Yes, cook on low for 8–10 hours. Skip the parchment, and layer the ingredients directly in the pot.
What sides go best with Kleftiko?
Serve with crusty bread, Greek salad, or a side of lemon rice or orzo.
Can I prepare this dish ahead of time?
Yes, you can marinate the lamb up to 24 hours in advance. You can also assemble everything in parchment and refrigerate for up to 6 hours before baking.
How do I know when the lamb is done?
The lamb should be fork-tender and easily pull apart. It should reach an internal temperature of about 190°F (88°C) for best texture.
Can I make this recipe dairy-free?
Yes, the base recipe is naturally dairy-free unless you choose to add cheese as a variation.
What if I don’t have green olives?
You can use kalamata olives or omit them entirely if preferred.
Conclusion
Kleftiko is a true taste of Greece—a rustic, aromatic lamb dish full of deep flavor and Mediterranean charm. With its tender, slow-cooked meat and vibrant mix of vegetables, this parchment-wrapped masterpiece is perfect for leisurely weekend meals, dinner parties, or holiday feasts. Serve it with simple sides and let the bold, herbaceous flavors speak for themselves.
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Greek Lamb Cooked in Parchment
- Total Time: 4 hours 20 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Kleftiko is a beloved Greek lamb dish featuring fall-apart tender lamb slow-cooked in parchment with potatoes, tomatoes, olives, and aromatic herbs. Infused with lemon, garlic, and olive oil, this rustic Mediterranean meal is bursting with traditional flavors—perfect for Sunday dinners, holiday feasts, or cozy gatherings.
Ingredients
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3 lbs lamb shoulder or leg, bone-in, cut into chunks
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4 large potatoes, peeled and quartered
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4 large tomatoes, chopped or halved
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1 red onion, sliced
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4 cloves garlic, minced
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1/3 cup olive oil
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Juice of 2 lemons
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1 tablespoon dried oregano
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1 teaspoon rosemary
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Salt and black pepper, to taste
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1/2 cup green olives
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Parchment paper and foil, for baking
Instructions
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In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, rosemary, salt, and pepper.
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Add lamb chunks and coat thoroughly. Cover and marinate in the fridge for at least 4 hours or overnight.
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Preheat oven to 350°F (175°C).
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Line a roasting dish or Dutch oven with parchment paper. Add potatoes, tomatoes, onion, olives, and marinated lamb with all juices. Toss gently.
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Fold the parchment over the top and seal tightly with foil or a lid.
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Roast for 3.5 to 4 hours until the lamb is tender and vegetables are caramelized.
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Optional: Uncover for the last 15 minutes to brown the top.
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Serve hot, straight from the dish with crusty bread or Greek salad.
Notes
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Best made a day ahead—flavors deepen after resting.
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Swap green olives with kalamata for a brinier twist.
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Use lamb shanks for a more dramatic presentation.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Roasting, Parchment Cooking
- Cuisine: Greek, Mediterranean
