🇬🇷 Greece · Food
Kleftiko: Slow-Cooked Greek Lamb with Herbs
By eatmundo · July 7, 2026
🇬🇷 GRKleftiko, meaning "stolen," refers to a traditional slow-baked lamb dish, originally cooked by Greek "kleftes" (bandits) in hidden underground ovens. This succulent lamb, infused with herbs, garlic, and lemon, is typically baked with potatoes in parchment paper or foil, trapping all the delicious juices. It's a true taste of rustic Greek hospitality.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat your oven to 160°C (325°F). Trim any excess fat from 1.2 kg of lamb shoulder and cut it into 4-5 large pieces. Season generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper, ensuring each piece is well coated.
- 2
Peel and chop 500g potatoes into large chunks. Coarsely chop 2 carrots and 1 large onion. Thinly slice 4 garlic cloves and roughly chop 2 ripe tomatoes. Crumble 100g of feta cheese.
- 3
On a large baking tray, lay out 4 large sheets of parchment paper, ensuring they overlap slightly to create a good seal later. In the center of each sheet, place an equal portion of lamb, potatoes, carrots, onions, garlic, and tomatoes.
- 4
Drizzle 60ml of olive oil evenly over the ingredients in each parcel. Sprinkle with 2 teaspoons of dried oregano and 1 teaspoon of dried rosemary. Add a thick slice of lemon from 1 whole lemon to each, and scatter the crumbled feta over the top.
- 5
Pour approximately 30ml (about 2 tablespoons) of water or white wine into each parcel. Carefully bring the edges of the parchment paper together, twisting and folding them tightly to create a secure, airtight package. This is crucial for trapping the steam and flavors.
- 6
Transfer the baking tray to the preheated oven and bake for a minimum of 3.5 to 4 hours. The lamb should be fall-off-the-bone tender and incredibly juicy. For the last 15-20 minutes, you can carefully open the parcels to allow for a slight browning of the top, if desired.
- 7
Once cooked, remove the parcels from the oven and let them rest for 10-15 minutes before carefully opening. Serve the Kleftiko directly in its parchment paper or transfer to plates, ensuring all the rich juices are spooned over the lamb and vegetables. Enjoy with a crusty bread.
Frequently Asked Questions
What cut of lamb is best for Kleftiko?+
Lamb shoulder or leg are ideal for Kleftiko due to their rich flavor and ability to become incredibly tender when slow-cooked. Bone-in cuts add even more depth to the dish.
Can I make Kleftiko without parchment paper?+
Yes, you can use heavy-duty aluminum foil to create the sealed parcels, or a tightly covered Dutch oven or clay pot for a similar slow-cooking effect that traps moisture.
How do I know when the lamb is fully cooked and tender?+
The lamb is perfectly cooked when it's fork-tender and practically falling off the bone. After 3.5-4 hours, it should be very easy to pull apart with minimal effort.
What can I substitute for feta cheese?+
While feta adds a unique salty tang, you can substitute with a firm, salty goat cheese or even skip it if you prefer a dairy-free version. Just note the flavor profile will differ slightly.
🇬🇷 GRMundo Match
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