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Kleftiko-Style Slow-Roasted Lamb

Kleftiko is a traditional Greek dish that dates back to the time of the klephts—rebels who cooked their food in concealed underground pits to avoid detection. This slow-roasted lamb dish is wrapped in parchment paper, allowing the meat to tenderize while absorbing the rich flavors of aromatic herbs, vegetables, and tangy cheese. The result is a melt-in-your-mouth texture with a deeply savory and slightly sweet profile, thanks to the thyme honey marinade. The combination of roasted peppers, tomatoes, and potatoes enhances the dish’s rustic appeal, while the final touch of kefalotyri cheese adds a delightful creaminess. Perfect for a festive gathering or a comforting weekend meal, this dish embodies the essence of Greek hospitality and culinary tradition.

Main | Greek | Egg-Free | Gluten-Free | Nut-Free | Shellfish-Free | Soy-Free | Roast Dish | Baking Tray | Oven | Pot | Kefalotyri | Lamb | Potato | Tomato | Roasting | Sautéing | Searing | Family Gathering | Festive | Slow
Time to complete

Prep

30min

Cook

2h 40min

Wait

0 minutes

Total

3h 10min

Ingredients (Makes 6 portions)
  • 1.5 kg (3.3 lb) boneless lamb leg, cut into 3-4 cm (1.2-1.6 in) pieces
  • 60 g (2 oz) thyme honey
  • 2 garlic cloves, finely chopped
  • 1 tbsp dried oregano
  • Juice of 2 lemons
  • Zest of 1 lemon, plus extra for serving
  • 1 medium onion, finely diced
  • 200 ml (3/4 cup) dry white wine
  • 500 ml (2 cups) vegetable broth or water
  • 3 horn peppers, finely diced
  • 300 g (10.5 oz) tomatoes, diced
  • 2-3 potatoes, cut into small chunks
  • 300 g (10.5 oz) kefalotyri cheese, cubed
  • 1 tsp sweet paprika
  • Leaves from 4-5 sprigs fresh thyme
  • 70 ml (1/4 cup) olive oil
  • Salt and freshly ground black pepper
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 10
  • Protein: 15
  • Carbohydrates: 8
  • Fiber: 2
Directions

Marinating the Lamb

  • 1. Place the lamb pieces in a large bowl.
  • 2. Blend the honey, garlic, oregano, lemon juice, lemon zest, and paprika until smooth.
  • 3. Pour the marinade over the lamb and mix thoroughly to coat evenly. Let it rest while preparing the other ingredients.

Searing the Lamb

  • 4. Preheat the oven to 180°C (350°F) with convection mode.
  • 5. Heat the olive oil in a wide pot over medium-high heat. Sear the lamb for 5-6 minutes until golden brown.
  • 6. Add the onion, season with salt and pepper, and sauté for 2-3 minutes until softened.
  • 7. Deglaze with the wine, allowing the alcohol to evaporate for 4-5 minutes. Pour in the broth or water and bring to a boil. Remove from heat.

Assembling the Parcel

  • 8. Lay out a large double sheet of parchment paper on the counter. Place the peppers, tomatoes, and potatoes in the center.
  • 9. Arrange the lamb pieces over the vegetables, along with some of the cooking juices.
  • 10. Nestle half of the cheese cubes among the lamb, scattering the rest over the vegetables.

Wrapping and Baking

  • 11. Fold the parchment paper tightly into a sealed package, securing it with kitchen twine. Wrap the entire parcel in aluminum foil.
  • 12. Place the package on a baking tray and roast for 2 hours until the lamb is tender.

Finishing the Dish

  • 13. Increase the oven temperature to 200°C (400°F). Carefully open the package and remove the twine.
  • 14. Return the tray to the oven and roast uncovered for 15-25 minutes until the lamb is beautifully browned.

Serving

  • 15. Transfer the contents to a serving platter, sprinkle with fresh thyme leaves and lemon zest, and serve hot.
Cookix's Secrets

Alternative Cooking Method

  • Cook in a slow cooker on low for 6-8 hours instead of baking.

Alternative Proteins

  • Substitute lamb with chicken thighs for a milder taste.

Bold Flavor Enhancements

  • Incorporate smoked paprika or a touch of cinnamon for a richer aroma.

Healthier Version

  • Use feta cheese instead of kefalotyri for a lighter option.

Marination

  • For deeper flavor, marinate the lamb overnight in the refrigerator.

Sealing the Parcel

  • Ensure the parchment paper is tightly sealed to trap steam and enhance tenderness.

Seasonal Tweaks

  • Add zucchini or eggplant for a summer variation.

Serving

  • Pair with crusty bread or a fresh Greek salad for a complete meal.