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
