How to make it
6 steps. Take it one step at a time.
Preheat your oven
Preheat your oven to 160°C (320°F).
Combine the lamb chunks, quartered potatoes, sliced garlic, olive oil
In a large mixing bowl, combine the lamb chunks, quartered potatoes, sliced garlic, olive oil, lemon juice, dried oregano, salt, and pepper. Toss well to ensure everything is evenly coated.
Lay out two large sheets of parchment paper
Lay out two large sheets of parchment paper in a cross shape inside a roasting tin. Place the lamb and potato mixture in the center. If using feta, sprinkle it over the top now. Fold the parchment paper tightly to create a sealed parcel, ensuring no steam can escape. You can tie it with kitchen string or wrap a layer of foil over the parchment for extra security.
Place the tin in the oven
Place the tin in the oven and roast for 3 hours. The slow cooking at 160°C (320°F) will make the lamb extremely tender.
3 hrAfter 3 hours, increase the oven temperature
After 3 hours, increase the oven temperature to 200°C (392°F). Carefully open the parchment parcel (be careful of the steam) and fold back the edges. Roast for another 20-30 minutes until the lamb and potatoes are golden brown and slightly crispy on the edges.
30 minRemove from the oven and let it rest
Remove from the oven and let it rest for 10 minutes before serving directly from the parchment to capture all the delicious juices.
10 min
A little kitchen wisdom
Traditionally, Kleftiko was cooked in an earth oven. Using parchment paper (en papillote) mimics this by trapping all the steam and juices. For the best flavor, use a leg of lamb or shoulder with some fat content.
