Lamb Kleftiko is a traditional Greek lamb dish that has been popular for many years. Made with slow-cooked lamb, potatoes and vegetables in a clay pot.
This blog post will provide information about Lamb Kleftiko's history and how to make it at home in an oven. We enjoy this recipe as an alternative to Roast Lamb at Easter.
The traditional way of cooking lamb kleftiko uses a hot stone method in a clay pot.
However, we'll oven-roast a leg of lamb with potatoes, lemon juice, honey, garlic, wine, and vegetables for a much easier, more convenient way to make this traditional Greek dish.
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How to make Oven Roasted Lamb Kleftiko
We give you all the information you need to make this lamb kleftiko in the oven at home. After the recipe card, you will find all the cooking tips, serving suggestions, and the history of the Lamb Kleftiko.
📖 Step by Step Recipe
Lamb Kleftiko
Ingredients
- 2 kg Leg of Lamb - or Lamb Shoulder
- 1.2 kg Potatoes
- 2 Red Onions - cut into large pieces
- 2 Red Peppers - cut into large pieces
- 250 ml White Wine
- Salt and Pepper
- 6 Sprigs Fresh Rosemary
Marinade Ingredients
- 125 ml Olive Oil
- 1 whole Lemon (Juice)
- 1 tablespoon Honey
- 6 cloves Garlic - crushed
- 1 tablespoon Dried Oregano
Optional
- 250 g Feta Cheese - Cubed or crumbled
- 150 g Kalamata Olives
Instructions
- It is best to remove the 2 kg Leg of Lamb from the fridge, and out of packaging, pat dry and leave at room temperature about an hour before cooking.When ready to cook preheat oven to 150°C fan / 170°C / 325°F / Gas mark 3Cut two long strips of parchment paper to overlap the roasting tin in a cross pattern.
- Peel and chop the 1.2 kg Potatoes into large pieces, add into the prepared tin.
- Next, chop the 2 Red Onions and 2 Red Peppers and add to the parchment paper-lined tin.
- In a jug add 125 ml Olive Oil, 1 whole Lemon (Juice), 1 tablespoon Honey, 6 cloves Garlicand 1 tablespoon Dried Oregano. Still together well.
- Pour half the marinade over the vegetables.
- Pat the room-temperature lamb dry using some kitchen paper towel and sit it on the vegetables.
- Pour the remaining marinade over the lamb and rub it in on both sides with your hands.
- Add the leftover squeezed lemon halves and pour 250 ml White Wine around the vegetables (not over the lamb).
- Season generously with Salt and Pepper, and wrap the overhanging parchment paper over the lamb one sheet at a time to create a parcel.
- Cover the tray with foil. Cook in the oven at 150°C fan / 170°C / Gas Mark 3 / 325°F for 4 hours 30 minutes. Cooking times on this recipe card is for a 2 kg - 2.5 kg shoulder or leg of lamb with bone in - see notes or blog post for other sizes.
- Remove from the oven set foil aside for later, cut away excess parchment paper.
- Use the 6 Sprigs Fresh Rosemary to baste the lamb with cooking juices. Then sprinkle the rosemary over the lamb and vegetables. Optional - Add 250 g Feta Cheese in cubes or crumbled on top of potatoes and add 150 g Kalamata Olives if using?
- Place back in the oven uncovered for the final 30 minutes.Remove and check with a fork to see if lamb is soft enough to fall off the bone - if not, recover with foil and continue cooking for a further 30 minutes.
- Allow the lamb to rest covered with the foil for at least 30 minutes before serving.Use two forks to help pull the meat off the bone after resting.
Video
Nutrition
Our Lamb Kleftiko recipe was originally published on 31/01/2022. It was modified on 10/06/2024 with a simpler layout to make getting to the recipe card easier and improved advice.
Ingredients
Let's start with the ingredients for this Greek Lamb Kleftiko Recipe. I will also give some suitable substitutes below.
- Leg of Lamb or Lamb Shoulder- Choose a leg of lamb or lamb shoulder for your dish.
- Potatoes- Add potatoes to complement the lamb.
- Red Onions- Cut into large pieces for a robust flavour.
- Red Peppers- Also cut into large pieces for added sweetness.
- White Wine- Enhances the flavours of the dish. You can use red wine, stock or water instead of wine.
- Salt and Pepper- Season to taste.
- Sprigs Fresh Rosemary- Add fresh rosemary sprigs for an aromatic touch.
Marinade Ingredients
- Olive Oil- A fundamental ingredient for cooking and dressing.
- Whole Lemon (Juice)- Use the juice of a whole lemon to add a zingy flavour.
- Honey- Adds a touch of sweetness.
- Garlic- Use crushed cloves for robust flavour.
- Dried Oregano- Adds a hint of Mediterranean flavour. Feel free to try other herbs to suit your preference.
Optional
- Feta Cheese- Use cubed or crumbled for a creamy, tangy flavour.
- Kalamata Olives- Adds a rich, briny taste.
- Vegetables- Feel free to experiment with different options, such as baby potatoes, different-coloured peppers, or onions.
Lamb Leg, Shoulder or Shank (with bone-in)
We have used a large 2kg whole leg of lamb with bone-in for this kleftiko recipe; our butcher kindly cut the bone to make it easier to wrap.
Make sure to bring the lamb to room temperature before cooking, this allows for more even cooking throughout the meat. It also helps retain moisture, resulting in succulent lamb.
See the cooking times section for adjusted cooking times if using half a leg of lamb or shoulder or smaller lamb shanks.
Instructions
In this guide, we will walk you through the steps to create your own delicious Kleftiko at home.
Preparation
The first step is to preheat the oven to 150°C fan / 170°C / Gas Mark 3 / 325°F.
Take a large roasting tin and line it with parchment paper (baking paper) ; we find it best to create a cross overlapping the roasting tin; the excess paper will create a parcel over all the ingredients once added.
Make Greek Marinade
I made this Greek marinade from olive oil, pureed garlic cloves, lemon juice, honey and oregano.
Use half of the marinade over the vegetables.
Lamb
Sit the lamb on top of the vegetables and potatoes.
Then rub the remaining marinade over the lamb.
White Wine & Seasoning
Add the already-squeezed lemon halves to the roasting tin.
Pour white wine over the vegetables and into the lemon shells. Season well with salt and pepper.
Fold the excess parchment paper over the top to create a parcel.
Finally, cover with foil over the parchment and roasting tray to keep it in place.
Kleftiko Cooking time
Use one of the below cooking times charts for how long to slow roast the kleftiko, depending on the joint of lamb used and size.
I recommend using boned lamb; you can use shanks, leg of lamb or lamb shoulder following the below cooking time to the weight of the boned lamb joint used.
Oven Temperature
Lamb roasting joints are best when slow-cooked for several hours at low temperatures.
Roast the boned lamb low and slow in a preheated oven set to 150°C fan / 170°C / Gas Mark 3 / 325°F to create meat that is so soft it falls off the bone and melts in your mouth, it will not need carving.
Leg of Lamb or Lamb Shoulder
As seen in the pictures and on the recipe card, you can use a whole leg of lamb or half a leg of lamb. A lamb shoulder will take the same cooking time as the same-weight leg.
| Leg of Lamb or Lamb Shoulder (bone-in) weight kg and (lb) | Oven cooking time 150°C fan / 170°C / Gas Mark 3 / 325°F | Final cooking time after basting - uncovered | Total cooking time |
|---|---|---|---|
| 1 kg -1.5 kg (2.2 lb - 3.4 lb) | 3 hours 0 minutes | 30 minutes | 3 ½ hours |
| 1.6 kg - 1.9 kg (3.5 lb - 4.1 lb) | 3 hour 30 minutes | 30 minutes | 4 hours |
| 2 kg - 2.5kg (4.4 lb - 5.5 lb) | 4 hour 30 minutes | 30 minutes | 5 hours |
Lamb shank
A slightly quicker way to prepare this lamb kleftiko is to buy lamb shanks. You can cook a few shanks together spaced out in the roasting tin.
I recommend searing the shanks in a pan before adding them to the roasting tray.
| Lamb Shanks (bone-on) weight per shank kg and (lb) | Oven cooking time 150°C fan / 170°C / Gas Mark 3 / 325°F | Final cooking time after basting - uncovered | Total cooking time |
|---|---|---|---|
| 300 g -650 g each (2.2 lb - 3.4 lb) | 2 hours 0 minutes | 30 minutes | 2 ½ hours |
| 700 g - 1 kg each (3.5 lb - 4.1 lb) | 2 hour 30 minutes | 30 minutes | 3 hours |
As shown in cooking times above, thirty minutes before the end of cooking, remove the foil and cut away excess parchment.
Use a few sprigs of fresh rosemary to baste the cooking juices over the lamb. If using feta cheese and/or olives now, add them. Scatter the rosemary over the lamb and vegetables and cook for the final 30 minutes.
Check to see if the lamb easily falling off the bone with two forks, if it isn't return to the oven for another 30 minutes.
Lamb Resting time
Once cooked, it is best to let the lamb rest; cover the roasting tin loosely with foil and allow to rest in the roasting tin for at least 30 minutes.
Resting lamb helps retain all the delicious juices in the meat and makes it easier to pull apart using two forks.
Kleftiko Serving Suggestions
Lamb kleftiko is a Greek meal combining vegetables, lamb and potatoes in one dish.
To make it serve more people, side with a Greek salad and or freshly baked bread to soak up those delicious cooking juices.
Kleftiko is at its best when still hot, so invite everyone around your table to enjoy it!
Storage and Reheating
Lamb kleftiko leftovers store well, I suggest removing the lamb from the bone whilst it is still warm.
The shredded Greek lamb can be stored in the fridge once cool, perfect for leftovers the next day. Just reheat in the oven or microwave and enjoy!
Oven
To reheat leftover lamb kleftiko place in an oven dish and cover with foil. Heat at 150c fan for 20 minutes or until hot (time depends on how much is reheated)
Microwave
If reheating in a microwave, I find it best to add gravy to the lamb to prevent it from drying out.
Heat the shredded lamb with the warm gravy in the microwave for a few minutes. You can also serve leftovers cold for lunch if you prefer.
Kleftiko History
Kleftiko is a traditional dish from the Greek island of Crete, where lamb has been popular for centuries.
Named after the 'kleftes', which translates to 'thieves', a gang living in the mountains as anti-Ottoman insurgents.
They were known to cook stolen lamb under a hot stone to avoid detection during their raids on villages in Greece and its surrounding islands.
Cypriot Kleftiko is a dish that has been passed down from generation to generation and continues to be popular today despite its shady past.
Lamb kleftiko is a delicious Greek dish to share with loved ones, so try it yourself!
The result will have you coming back for more. Make sure to leave us a comment to let us know how you like this Greek recipe.
More lamb recipe ideas
Looking for other ways to cook lamb? Check out our Persian Lamb Shanks, Slow Cooked Leg of Lamb, Slow Roast Lamb Shoulder or our Croatian Lamb Peka recipes.
Juyali says
Delicious dish. I appreciated the detailed instructions including the chart of cooking temps and times.
Luke and Kay says
Hi Juyali,
Thank you for your positive review regarding our Lamb Kleftiko! We are thrilled to hear that you found our instructions helpful and easy to follow, as we strive to make the cooking experience enjoyable for all. We hope you continue to enjoy our recipes, and if there is anything else we can do to assist you, please don't hesitate to reach out. Happy cooking! 🙂
Amy Liu Dong says
The lamb looks awesome and juicy and is packed with flavors, the presentation of it is giving a nostalgic feeling!
Luke and Kay says
Thank you for your positive review, Amy! We are glad to hear that our Lamb Kleftiko hit the spot and brought back fond memories. Our team takes pride in providing flavourful dishes with a touch of nostalgia for our readers. 🙂
Savita says
This Lamb Kleftiko is a true taste of Greece! The tender, melt-in-your-mouth lamb infused with aromatic herbs and spices is simply divine. It's a dish that transports me straight to the Mediterranean with every bite.
Luke and Kay says
Thank you for the glowing review, Savita! We are so happy to hear that our Lamb Kleftiko hit the mark and gave you a taste of Greece. It's one of our favorite dishes too, and we're glad we could share it with you. We appreciate your support and hope to continue providing delicious and easy-to-follow recipes that bring joy to your table. Happy cooking! 🙂
Amy Liu Dong says
This recipe is awesome the lamb looks tender and juice, you can tell that it takes a lot of time to cook and that is okay!
Luke and Kay says
Hi Amy, thank you for your glowing review! We're so glad our Lamb Kleftiko turned out tender and juicy for you. It may take some time to cook, but trust us, it's worth the wait! Thanks for trying out our recipe and happy cooking! 🙂
Nic says
Oh, I love this. Great instructions and it was absolutely delicious. My family have asked me to make it again for Easter Dinner!!
Luke and Kay says
Hey Nic,
That's fantastic to hear! We're so glad you and your family enjoyed the Lamb Kleftiko. It's definitely a crowd-pleaser, especially for special occasions like Easter Dinner. 🙂
Liz says
This looks so delicious, but I was worried I could not make it, due to not having a clay pot! Thank goodness you shared another way to make this!
Kay says
Thank you, Liz, for this great comment 🙂
I hope you enjoy our Lamb kleftiko as much as we did, we cooked this recipe again at the weekend, and the family loved it 😉
Allyssa says
Thank you so much for sharing this amazing recipe! Will surely have this again! It's really easy to make and it tasted so delicious! Highly recommended!
Luke says
That's fantastic to hear, Allyssa 🙂
We love this lamb kleftiko recipe, very easy to prep but makes you so hungry having to smell it whilst cooking in the oven for 5 hours, but well worth the wait when the lamb is falling off the bone, Lush 😉
Jerika says
This Lamb Kleftiko looks so delicious and flavorful!:) can't wait to try it with my family. Thanks!:)
Luke says
Thanks, Jerika
Hope your family enjoys our Lamb Kleftiko recipe 😉
Karen says
Wow this was incredible. I love Lamb Kleftiko at my fave Greek restaurant but wanted to try making it at home and this was delish! Family loved it! Will definitely make again.
Luke says
Thank you, Karen, that's great to hear your family loved our lamb kleftiko recipe
Always good to have homemade cooked greek food it's lush 🙂
Gillian Ratford says
This recipe looks absolutely amazing we had this in Greece lamb is my favourite definitely going to try this well done again Flawless Food another great recipe 😋😋
Luke says
Thank you so much Gillian for that great comment, it's always appreciated 🙂
Hope you enjoy our Lamb Kleftiko recipe as much as we did 😉