Kleftiko

Name: Kleftiko
Prep time: 15 min
Cook time: 240 min
Yield: 4 to 6 servings
Cuisine: Greek Menu
Ingredients: Leg of Lamb — 1.5 kg; Baby Potatoes — 800 g; Garlic — 4 cloves; Rosemary — 1 bunch; Extra Virgin Olive Oil — 100 ml; Chilli Flakes — 1 tsp; Cinnamon — ½ tsp; Honey — 1 tbsp; Lemon Juice — 1; Salt — To taste; Pepper — To taste; Kefalograviera Cheese — 200 g; Butter — 50 g

This traditional Greek kleftiko is a legendary slow-cooked feast featuring tender, melt-in-the-mouth leg of lamb roasted in parchment paper alongside baby potatoes. Infused with a rich marinade of garlic, rosemary, honey, lemon juice, and a subtle hint of cinnamon, the dish is finished with chunks of salty kefalograviera cheese, resulting in a succulent, flavourful masterpiece that captures the rustic heart of Greek home cooking perfectly.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 240 minutes

Servings: 4 to 6

Notes:

If you cannot source traditional Greek kefalograviera cheese, Gruyere is an excellent alternative as it provides a similar salty depth that seasons the meat and potatoes beautifully as it melts.

The addition of cinnamon to the marinade may be unexpected, but it is a classic touch that adds a subtle, warming complexity to the fatty richness of the lamb, balancing the savoury notes perfectly.

Acidity is vital; the lemon juice in the marinade and the fresh lemon wedges served on the side are essential to 'break down' the richness of the lamb's natural fat, ensuring the dish remains balanced and bright.

Cooking the lamb wrapped tightly in multiple layers of parchment paper and aluminium foil is non-negotiable; this traps all the precious juices and ensures the meat steams in the marinade, becoming incredibly tender and moist.

Using a rack inside your roasting pan helps prevent the bottom of the parchment parcel from scorching if your oven runs hot, ensuring the slow, even cooking process that defines the perfect kleftiko.

Prepare Ingredients
Cut the leg of lamb into large, even pieces and halve the baby potatoes, ensuring they are clean and dry before seasoning.

Create Marinade
Blitz the garlic, rosemary, extra virgin olive oil, chilli flakes, cinnamon, honey, lemon juice, salt, and pepper in a mixer until smooth.

Assemble Parcels
Place the meat and potatoes onto a large sheet of parchment paper, pour over the marinade, and massage thoroughly until every piece is evenly coated.

Add Cheese and Fat
Distribute chunks of cheese and small cubes of butter over the lamb and potatoes to provide extra richness and depth as everything slow-cooks.

Seal and Roast
Fold the parchment paper tightly to create a sealed parcel, wrap in additional aluminium foil to prevent leaks, and roast at 170°C for 3½ hours.

Finish and Serve
Unwrap the parcel, increase the oven temperature to 200°C, and roast uncovered for a final 30 minutes to glaze, serving with extra lemon wedges.