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Greek Lamb Kleftiko

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Slow-cooked Greek lamb kleftiko with lemon potatoes and herbs.
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Kleftiko is a Greek lamb dish cooked slowly in a sealed parcel with lemon, garlic, oregano, and potatoes. The parchment traps moisture while the lamb becomes spoon-tender.

A lemon-herb marinade seasons the lamb before it is bundled with vegetables and a little stock. The parcel is opened near the end so the meat and potatoes can brown lightly.

Seal the parchment tightly around the lamb; escaping steam can dry the edges before the shoulder turns tender.

Serving Suggestions

Serve with a village salad, crusty bread, and a spoonful of thick Greek yogurt or tzatziki.

Tender lamb shoulder, lemon, garlic, and potatoes inside a parchment parcel.

Recipe Notes

Bone-in shoulder gives the best flavor, but boneless shoulder also works. Refrigerate leftovers for up to three days.

Slow-cooked Greek lamb kleftiko with lemon potatoes and herbs.

Greek Lamb Kleftiko

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Slow-baked Greek lamb shoulder with lemon, garlic, oregano, tomatoes, and tender potatoes.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Marinating Time 2 hours
Total Time 4 hours
Servings: 6 servings
Course: Main Course
Cuisine: Greek
Calories: 680
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Lamb and Marinade
  • 4 lb bone-in lamb shoulder cut into large pieces
  • 1/2 cup fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 8 cloves garlic lightly crushed
  • 2 tbsp dried Greek oregano
  • 2 tsp fine salt
  • 1 tsp black pepper
Vegetables
  • 2 lb Yukon Gold potatoes cut into large wedges
  • 2 medium red onions cut into wedges
  • 3 medium Roma tomatoes quartered
  • 1 cup low-sodium chicken stock
  • 1 medium lemon cut into wedges

Equipment

  • Large roasting pan
  • Parchment paper
  • Mixing bowl
  • Chef’s knife

Method
 

Marinate:
  1. Combine lamb, lemon juice, olive oil, garlic, oregano, salt, and pepper. Cover and refrigerate for at least 2 hours or overnight.
Seal the Parcel:
  1. Heat the oven to 325°F (165°C). Line a roasting pan with two large overlapping sheets of parchment.
  2. Arrange potatoes, onions, and tomatoes in the center. Add the lamb and marinade, pour in the stock, and tuck in the lemon wedges.
  3. Fold and crimp the parchment into a tightly sealed parcel, adding a third sheet over the top if needed.
Slow-Bake:
  1. Bake for 3 hours, until the lamb is very tender.
  2. Carefully open the parcel, raise the oven to 425°F (220°C), and roast uncovered for 20 to 25 minutes to lightly brown the lamb and potatoes.

Nutrition

Calories: 680kcalCarbohydrates: 38gProtein: 49gFat: 36gSaturated Fat: 12gCholesterol: 155mgSodium: 760mgFiber: 6gSugar: 7g

Notes

  • Open the parchment away from your face because the trapped steam is very hot.
  • If using boneless lamb shoulder, begin checking for tenderness after 2 1/2 hours.

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