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KLEFTIKO — TRADITIONAL GREEK SLOW-ROASTED LAMB IN PAPER POUCH

By Delicious Recipes!Posted on
KLEFTIKO — TRADITIONAL GREEK SLOW-ROASTED LAMB IN PAPER POUCH

KLEFTIKO — TRADITIONAL GREEK SLOW-ROASTED LAMB IN PAPER POUCH

Kleftiko is the ingenious way Greek bandits (haiducs) used to cook lamb secretly in an earth pit, hiding fire and smoke. At home, I simulate this by roasting lamb wrapped tightly in parchment paper, allowing it to become tender and infused with flavors of lemon, sheep cheese (telemea), and green peppers. The aroma filled my entire house for three hours—a truly unforgettable feast!

Happy Easter to those celebrating! I share this dish with you as I know best: through good food and positive thoughts.

🕒 Prep Time: 30 min

🍳 Cook Time: 3 hours
🍰 Servings: 4

Ingredients

  • 750 g deboned lamb leg (from approx. 1.2 kg bone-in leg)
  • 2 small onions (~50 g each)
  • 4 large garlic cloves
  • 1 light green kapia pepper (or 3 semi-spicy Bulgarian peppers)
  • 10 cherry tomatoes
  • 5 medium red potatoes (or starchy white potatoes for thickening sauce)
  • 1 medium lemon
  • 3 tsp dried oregano
  • A generous pinch of cinnamon
  • 150 g sheep’s telemea cheese (or feta)
  • 6 tbsp extra virgin olive oil
  • Fresh parsley and mint (or dill)
  • Salt and freshly ground black pepper

Instructions

  1. Trim fat and membranes from lamb leg. Cut meat into large chunks (~6–8 cm). Squeeze lemon to get ~50 ml juice. Cut lemon peel into large pieces. Slice onions into thick half-rings. Peel garlic. Cut potatoes into large chunks (4–6 pieces per potato). Halve cherry tomatoes. Remove seeds and stem from pepper and cut into large pieces.
  2. In a bowl, season lamb chunks with salt, black pepper, cinnamon, and 2 crushed garlic cloves. Massage spices well into meat. Add half the lemon juice and 2 tbsp olive oil; mix to coat.
  3. In another bowl, combine onions, remaining garlic, and a pinch of salt. Let sit 10 minutes. Add remaining lemon juice, let sit 5 more minutes. Add peppers, tomatoes, 2 tbsp olive oil, and 1 tsp oregano. Gently toss vegetables.
  4. Toss potato chunks with salt, 2 tbsp olive oil, and 1 tsp oregano.
  5. Line a large roasting pan with two sheets of parchment paper, letting sides rise to form a pouch.
  6. Spread vegetables evenly on the bottom, then add potatoes on top. Nestle lamb chunks among potatoes. Arrange lemon peel pieces around the edges of the pan.
  7. Crumble telemea cheese over the lamb and potatoes. Sprinkle 1 tsp oregano on top.
  8. Fold parchment paper over the lamb and seal tightly, creating a steam pouch. Add extra parchment if needed to ensure a good seal—this traps steam and cooks the meat in its own juices.
  9. Roast at 150°C (300°F) for 3 hours. After 1.5 hours, if you peek inside, you’ll see the rich juices collected—seal the pouch well before continuing.
  10. After roasting, open the pouch and check if the meat is tender enough to pull apart easily with a fork; if not, cook longer.
  11. Sprinkle with finely chopped parsley and mint before serving. Best served immediately but can be reheated gently in the oven.

💡 Tips

  • Use starchy potatoes to naturally thicken the cooking juices.
  • Keep the parchment pouch sealed tightly to trap steam and flavor.
  • Cinnamon adds a subtle warm aroma that complements lamb beautifully.
  • Fresh herbs added after roasting brighten the dish.

🍽️ Perfect For

  • Festive Easter dinners
  • Slow-cooked Mediterranean meals
  • Family gatherings with traditional flavors

📝 Final Thoughts

This slow-roasted Kleftiko captures the spirit of Greek rustic cooking with tender lamb infused by lemon, herbs, and cheese. The parchment “pit” method locks in juices and aromas for a melt-in-your-mouth experience.