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Lamb Kleftiko
Slow-roasted lamb with potatoes, sealed in parchment for incredible tenderness.
Kleftiko, meaning "stolen meat," is named after the Klephts - Greek mountain rebels who would steal lambs and slow-cook them in sealed underground pits to avoid detection. Today, this dish represents the pinnacle of Greek slow-cooking, and our version honors this storied tradition.
We use premium lamb shoulder or leg, seasoned generously with garlic, lemon, and dried oregano, then sealed in parchment paper packets with potatoes, tomatoes, and peppers. This sealed cooking method traps all the moisture and flavors, allowing the lamb to braise in its own juices until it becomes impossibly tender - literally falling off the bone.
When we open the parchment at your table, the aromatic steam that escapes is intoxicating - garlic, herbs, and rich lamb mingle in a cloud of Mediterranean perfume. The potatoes absorb all the delicious cooking juices, becoming creamy and flavorful. This is peasant food elevated to an art form.
We use premium lamb shoulder or leg, seasoned generously with garlic, lemon, and dried oregano, then sealed in parchment paper packets with potatoes, tomatoes, and peppers. This sealed cooking method traps all the moisture and flavors, allowing the lamb to braise in its own juices until it becomes impossibly tender - literally falling off the bone.
When we open the parchment at your table, the aromatic steam that escapes is intoxicating - garlic, herbs, and rich lamb mingle in a cloud of Mediterranean perfume. The potatoes absorb all the delicious cooking juices, becoming creamy and flavorful. This is peasant food elevated to an art form.
Prep: 20 mins
Cook: 4-5 hours
Serves: 6
Easy
Ingredients
1.5kg lamb shoulder or leg, bone-in
1kg potatoes, quartered
4 cloves garlic, sliced
2 onions, sliced
2 tomatoes, chopped
1/2 cup olive oil
Juice of 2 lemons
2 tbsp dried oregano
1 tsp dried thyme
1 cup white wine
Salt and pepper
Parchment paper
1kg potatoes, quartered
4 cloves garlic, sliced
2 onions, sliced
2 tomatoes, chopped
1/2 cup olive oil
Juice of 2 lemons
2 tbsp dried oregano
1 tsp dried thyme
1 cup white wine
Salt and pepper
Parchment paper
Instructions
1. Score the lamb deeply and insert garlic slices into the cuts. Season generously with salt, pepper, oregano, and thyme.
2. Place potatoes, onions, and tomatoes in a large roasting pan.
3. Nestle the lamb on top of vegetables. Pour over olive oil, lemon juice, and wine.
4. Cover the entire pan tightly with parchment paper, then seal with aluminum foil.
5. Roast at 160°C for 4-5 hours until lamb is completely tender and falling off the bone.
6. Open the parchment at the table for dramatic effect. Serve family-style.
2. Place potatoes, onions, and tomatoes in a large roasting pan.
3. Nestle the lamb on top of vegetables. Pour over olive oil, lemon juice, and wine.
4. Cover the entire pan tightly with parchment paper, then seal with aluminum foil.
5. Roast at 160°C for 4-5 hours until lamb is completely tender and falling off the bone.
6. Open the parchment at the table for dramatic effect. Serve family-style.
