This Greek lamb is tender, succulent, and wonderfully aromatic. Also known as kleftiko, it’s roasted with potatoes and vegetables in parchment paper. Start by marinating the lamb overnight so the flavors penetrate the meat, then roast slowly for several hours to develop a deep, savory taste. Hearty, comforting, and delicious.
Traditional Mediterranean dishes are comfort food at its best: simple, fresh ingredients that combine into satisfying meals. While some recipes involve multiple steps, they’re straightforward to prepare and rewarding to eat.
I have a soft spot for Greek food. I enjoy quick meals like chicken souvlaki, but sometimes I prefer dishes that take longer and let the oven do the work. With kleftiko, most of the time is passive while the kitchen fills with irresistible aromas.
Table of Contents
- Crinkle the parchment paper first
- Ingredient Notes and Substitutions
- How to Make Greek Lamb – Kleftiko
- Recommended Tools
- Storing and Reheating
- Frequently Asked Questions
- Greek Lamb Kleftiko (Boneless) Recipe
This recipe is one of those slow-roast wonders. It spends about four hours in the oven and is roasted with potatoes, peppers, onions, and tomatoes in a single pan. The result is a flavorful, one-pan meal I make whenever I can.
Tip From Kevin
Crinkle the parchment paper first
Crinkle four half-sheet pieces of parchment separately; this makes forming a “nest” easier. Unfold two and place them as a plus sign “+”, then offset the remaining two to form an overlapping parchment nest in your roasting pan or stockpot.
Ingredient Notes and Substitutions
(See the recipe card for the full ingredient list and exact quantities)
- Boneless Leg of Lamb – Trim excess fat so the finished dish is rich but not greasy.
- Vegetables – I roast small gold potatoes, a mix of bell peppers, red onions, and Roma tomatoes together in the same pan.
- Cheese – Kefalotyri or feta both work well; kefalotyri is firmer and saltier, while feta is creamier.
- Mint – Chopped fresh mint is optional but adds a bright, herby finish.
- Pomegranate Arils – Optional, but they add a fresh burst of sweetness and color.
- Marinade essentials – Olive oil, dry white wine (or apple cider vinegar), garlic, Dijon mustard, lemon juice and zest, red wine vinegar (or balsamic/extra lemon), fresh parsley, dried oregano, dried rosemary, kosher salt, and black pepper.
How to Make Greek Lamb – Kleftiko
- Create the marinade. Puree the marinade ingredients in a blender, food processor, or with an immersion blender until smooth.
- Marinate the lamb. Place the boneless leg of lamb in a large bowl or a sealable bag, pour the marinade over it, massage to coat, then refrigerate and marinate overnight.
- Prep to roast. Remove the lamb from the refrigerator at least 30 minutes before roasting. Preheat the oven to 375°F (190°C).
- Prepare the pan. Make a parchment paper nest in a roasting pan or large oven-safe stockpot using the crinkled sheets as described above.
- Assemble. Toss the chopped vegetables together. Place half the vegetables in the parchment nest, set the lamb on top, then arrange the remaining vegetables around and over the meat. Pour any remaining marinade over everything.
- Seal. Gather the parchment sides tightly around the lamb and vegetables and tie securely with kitchen string.
- Roast slowly. Roast on the center rack for 3½–4 hours. Open the parcel and check internal temperature for doneness: 145°F for medium-rare, 160°F for medium, 170°F for well-done.
- Finish. Baste the lamb with pan juices, toss the vegetables, and sprinkle the cheese over them. Increase the oven temperature to 425°F (220°C) and return the dish uncovered for about 15 minutes to brown the cheese and vegetables.
- Rest and serve. Baste again, let the lamb rest for 20 minutes, then slice or shred and serve with the roasted vegetables and pan juices. Finish with optional chopped mint and pomegranate arils.
Recommended Tools
- Blender or immersion blender – for puréeing the marinade.
- Roasting pan or heavy, oven-safe stockpot – either works for slow roasting.
- Parchment paper and kitchen twine – to form the parchment nest and secure the parcel.
Storing and Reheating
Cool the lamb and vegetables completely before placing in an airtight container. Stored properly, leftovers keep 3–4 days in the refrigerator.
Reheat gently in the oven to avoid drying the meat. For individual portions, microwave in short 30-second bursts until warmed through.
Frequently Asked Questions
Searing is optional. It can help develop a crust and lock in juices, but for this marinated kleftiko the overnight marinade and slow roasting produce excellent flavor and moisture. If you prefer, sear for 2–3 minutes per side before roasting.
Kleftiko traditionally means slow-roasted lamb cooked with potatoes and vegetables, wrapped in parchment. This recipe follows that method to yield tender, flavorful meat and roasted veg.
It depends on the cut. Lean cuts respond well to higher heat for shorter times, while fattier cuts benefit from low-and-slow cooking. For this boneless leg, slow roasting at moderate heat produces tender results, finished with a brief high-heat burst to brown the vegetables and cheese.
Greek Lamb Kleftiko (Boneless)
Print Recipe
Ingredients
- 3–4 lb boneless leg of lamb, trimmed of excess fat
- 1½ lbs small gold potatoes, halved
- 3 bell peppers (green, red, orange), cut into 2-inch pieces
- 2 red onions, peeled and quartered
- 2 Roma tomatoes, quartered
- 4 oz kefalotyri or feta, cut into small cubes
- 3 tbsp chopped mint leaves (optional)
- ½ cup pomegranate arils (optional)
Marinade
- ½ cup olive oil
- ½ cup dry white wine (or apple cider vinegar)
- 8 cloves garlic
- 2 tbsp Dijon mustard
- 3 tbsp lemon juice + zest
- 2 tbsp red wine vinegar (or balsamic/extra lemon)
- ¼ cup fresh parsley, chopped
- 1 tbsp dried oregano
- 1 tbsp dried rosemary
- 1 tsp kosher salt
- ½ tsp ground black pepper
Instructions
- Puree the marinade ingredients in a blender or food processor until smooth.
- Remove any netting from the lamb, place it in a large bowl or sealable bag, pour the marinade over, and massage to coat. Seal and refrigerate overnight.
- Take the lamb out of the refrigerator 30 minutes before roasting. Preheat oven to 375°F (190°C).
- Prepare the roasting pan or heavy, oven-safe stockpot with a parchment paper nest as described above.
- Toss the cut vegetables in a bowl. Place half of them in the parchment nest, lay the lamb on top, then arrange the remaining vegetables around and over the lamb. Drizzle any leftover marinade over everything.
- Pull the parchment up tightly around the lamb and vegetables, crimp the edges to seal, and tie with kitchen string.
- Roast on the center rack for 3½–4 hours. Open the parcel and check internal temperature: 145°F (63°C) for medium-rare, 160°F (71°C) for medium, 170°F (77°C) for well-done.
- Baste the lamb with pan juices, toss the vegetables, then sprinkle the cheese over them. Increase the oven to 425°F (220°C) and roast uncovered for 15 minutes to brown the cheese and vegetables. Alternatively, remove the lamb and finish the vegetables separately until browned.
- Baste again and let the lamb rest for 20 minutes before slicing or shredding. Serve with roasted vegetables and pan juices, and top with optional mint and pomegranate arils.
Nutrition
Carbohydrates: 26 g |
Protein: 27 g |
Fat: 22 g
The nutrition information is an estimate and should not replace professional advice.
