Lamb Kleftiko

Bring holiday eating home with this simple Lamb Kleftiko recipe. A delicious joint of lamb cooked with plenty of Greek flavours. Great with potatoes, salad and bread. Even better with Greek tzatziki!

Lamb Kleftiko is indulgent, tasty, filling, and quite simply fantastic. I’ve been to Greece a few times, and it’s always been my favourite thing to eat. 

A big roast joint of lamb is, I guess, pretty warming and wintery. But, Greek food always reminds me of lovely summer holidays, so this, to me is actually a wonderful summer meal. 

It makes me think of long afternoons sipping cocktails by the pool and eating outdoors with a cool glass of wine. It’s everything that summer should be.

Disclaimer: While I aim to be as accurate as possible, any advice in this post, including but not limited to, cooking times, quantities, nutritional information and storage and freezing guidance is based on my own experience. Please use your own skills, knowledge and judgement, and get up to date food safety information. 

These lovely summer vibes are probably why I like to eat Greek food regularly, whether cooked at home or ordered in. 

I love Greek-style flatbreads. They’re so tasty and fluffy. And perfect with either gyros or a big joint of meat like this. 

When it comes to roast lamb, however, I’m normally a little boring. I bang it in the oven and leave it. So this melt-in-your-mouth Greek Lamb is a very nice change. 

It’s a very simple recipe of slow-cooked lamb wrapped in baking paper and cooked in a large roasting tin until the lamb is falling off the bone.

Why I Love Lamb Kleftiko

I love most Greek Food. I’ve even come around to feta cheese recently (still can’t get on with olives!) but especially this classic Greek dish. Here’s why:

• It’s a traditional Greek dish that looks fancy but is actually really simple. 
• Makes a great change from a classic British Sunday roast. 
• It’s slow roasted lamb, so really tender. 
• The lamb is delicious and really summery. 
• It’s great with potatoes, Greek salad, mixed veggies, roasted bell peppers, and courgettes. 
• There aren’t lots and lots of ingredients. 

What Is Kleftiko?

Kleftiko is a traditional Greek Lamb Recipe. 

The lamb is marinated in olive oil, garlic, and lemon, wrapped in a parcel of paper, and then slowly baked. 

Kleftiko Lamb is incredibly popular in Greece and all over the world. 

Honestly, I think the tender roast lamb of this Greek Lamb Kleftiko is the perfect way to take at least your taste buds back to your summer holidays. 

What Does Kleftiko Mean?

The word Kleftiko means “stolen” or “hidden” meat. 

It’s said to come from the practice of cooking lamb or goats, stolen from the mountains by the Klephts, a group of bandits. They’d cook the meat in underground ovens to hide the smell. 

Nowadays, most of us have stopped cooking underground to hide out meat, but we recreate those flavours by cooking our lamb in a wrapped parcel in the oven. 

Ingredients for This Lamb Kleftiko Recipe

When I make my lamb kleftiko recipe, I use:

A Large Leg of Lamb – I recommend something like this.

Garlic

Dried Rosemary

Dried Oregano

Lemons

Cinnamon

Cooking Oil – Ideally, olive oil, but use what you’ve got.

Potatoes

Bay Leaves

You Also Need

You’ll also need a large roasting dish or tray and some baking or parchment paper. 

How to Marinade Lamb for Kleftiko

The Kleftiko Marinade is super important! It’s what gives the lamb its exceptional flavour, and helps make sure your meat is deliciously soft and juicy. 

So, don’t skip it, and don’t shorten it. Leave it overnight if you can, seen as the lamb also has a long cooking time, so you might not have time to get it all in on the same day. 

When I buy my lamb, I make sure I’ve got freezer bags that are big enough for it, as there’s no way a giant leg of lamb is going in any of my Tupperware. 

Then, I stab the lamb deeply, all over with a very sharp knife. 

I mix my marinade and use my hands to rub it all over the lamb and to push it into the holes that I’ve made as much as I can. You might have to be pretty rough with it, but that’s ok. 

I then put my lamb into its bag, add the lemon juice and seal the bag. It can be a good idea to double bag if you are worried about leaks. 

Then, leave overnight, turning the bag over occasionally to cover the lamb in juice. 

How do You Wrap a Lamb Kleftiko?

When I make my Lamb Kleftiko Recipe I use baking paper, and foil, to secure my parcel. 

Take two strips of foil, both long enough to comfortably cover your lamb. Put these on the counter in an equal cross. 

Then, take two strips of baking paper the same size and lay them on top of the foil. 

I carefully place this wrapping into my baking tray so that the centre square sits at the bottom of the tray. 

Next, I add the potatoes, bay leaves, and the rest of the oil before laying the marinaded lamb on top. I pour any oil left in the bag over and seal the wrap.

First, bring the ends of the baking paper up to the centre, holding them together, then I bring the foil up and scrunch it together and fold it over, sealing the lamb and the juices inside. 

How Long Should You Cook Kleftiko?

I cook my Greek Lamb and Potatoes for a good 5 hours at a fairly low temperature. 

This super slow bake for Cooking meat wrapped in baking paper means that when you take the lamb out of the oven, it’s juicy and literally falling off the bone. It gets plenty of time to really take on the fresh flavours of the marinade, and the texture is fabulous. 

 The long bake, without direct heat, also means that your potatoes are perfect. Cooked in the oils from the lamb, they are tasty, firm on the outside and fluffy in the middle.

I like the potatoes almost as much as the lamb!

What to Serve with Lamb Kleftiko

I like to keep my Side Dishes for Lamb Kleftiko simple.

We generally make some flatbreads and tzatziki and then serve with salad, and of course, those delicious potatoes. 

It’s a pretty huge meal, and you could quite easily just eat the lamb and potatoes on their own. You certainly don’t need big filling sides to serve with lamb kleftiko.

Other great Greek Sides you could enjoy with this lamb kleftiko recipe include:

• Greek Roasted Veg
• Greek Rice
• Cucumber Salad
• Broccoli Salad

What Wine Goes with Lamb Kleftiko?

A Slow Cooked Lamb Kleftiko makes me think of warm summer nights eating outdoors. 

So, regardless of the gorgeous flavours, I enjoy my Greek Kleftiko Lamb Recipe with a delicate and refreshing white. 

However, people that know a lot more about wine than I do, will tell you that Lamb is better with a full-bodied red. 

Honestly, while I like wine, I drink what I like instead of worrying about what goes well with what. 

What to do with Leftover Lamb Kleftiko

This Greek Roast Lamb Recipe is massive. 

Chances are, you’ll have some leftovers. 

You could eat your leftover lamb kleftiko cold with salads or bread. 

Or, you could reheat and eat with warm sides the next day. Reheating Leftover Lamb is pretty safe, as long as the lamb has been stored in the fridge, was in date when it was cooked, and you reheat it slowly until it’s piping hot.

I wouldn’t keep lamb for longer than 2-3 days, and you should always trust your instincts with leftovers. If it looks, smells, or feels wrong, bin it!

I’d recommend slicing all of your lamb when you serve it and then store leftovers in slices. To reheat, I’d sprinkle with water and either microwave on a plate for a few minutes or place on a baking tray, cover with foil, and warm in the oven for 15-20 minutes until piping hot. 

Another option, if your lamb has dried out a little, is to make a little gravy to warm it in. Place the lamb in a bowl, pour over gravy, and warm in the oven or microwave. 

Alternatively, you freeze portions of leftover lamb, wrapping them tightly and placing them in a sealed tub for up to 2 months. Thaw slowly in the fridge, and reheat very carefully when you are ready. 

How to Make Kleftiko – Top Tips

Lamb Kleftiko sounds fancy, but honestly, it’s easier than you think, and you don’t need much. My tops tips are:

• I use lamb leg for my kleftiko, but Kleftiko Lamb Shoulder is fine too. In fact, shoulder has more fat, so your meat will be juicier.
• I use large freezer bags, a deep roasting tin, and standard baking paper for my Kleftiko Lamb Recipe, you don’t really need much else. (these are affiliate links)
• If you are short on time, this Easy Lamb Kleftiko Recipe is edible much sooner than 5 hours. Give it as long as you can, but if you want to eat it sooner, just make sure it’s piping hot and cooked through.
• I wouldn’t skip that last uncovered 30 minutes, though. This just colours the lamb and potatoes and crisps the outsides slightly. Makes all the difference.
• If you don’t have foil, you can still follow this Recipe for Lamb Kleftiko. Just seal the baking paper with kitchen string (affiliate link).
• Another option is to cook smaller shanks in a Dutch oven, with the lid on, or a lamb leg, in a giant dish. It won’t be quite the same as a Traditional Kleftiko Recipe but it will work. Reduce the baking time significantly if you are cooking shanks.
• Greek dishes with lamb are super flexible. Experiment with adding different herbs and spices to your marinade, add onion chunks to your potatoes and even root veg like carrots. A slow roast lamb is always going to be good, so don’t be scared to try new things.

Lamb Kleftiko FAQ

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