Name: Greek Lamb Kleftiko
Prep time: 25 min
Cook time: 5 h
Total time: 5 h 25 min
Yield: 6
Ingredients: 1 whole leg of lamb, about 2 kg; 6 garlic cloves, sliced; 2 lemons; 3 tbsp extra virgin olive oil; Small handful fresh oregano, leaves picked, or 2 tsp dried oregano; 2 sprigs fresh rosemary, leaves finely chopped; 3 bay leaves; ½ tsp ground cinnamon, optional; Salt and freshly ground black pepper; 1 kg potatoes, peeled and cut into large wedges; 1 tbsp extra virgin olive oil; Salt and freshly ground black pepper

About Greek Lamb Kleftiko

Kleftiko is a classic Greek slow-cooked lamb dish, packed with garlic, lemon and herbs and traditionally sealed while it cooks so the meat becomes beautifully tender. This Corfu & Beyond version uses a whole leg of lamb and UK measurements, making it easy to recreate a taste of Greece at home.

Ingredients

For the lamb

1 whole leg of lamb, about 2 kg
6 garlic cloves, sliced
2 lemons
3 tbsp extra virgin olive oil
Small handful fresh oregano, leaves picked, or 2 tsp dried oregano
2 sprigs fresh rosemary, leaves finely chopped
3 bay leaves
½ tsp ground cinnamon, optional
Salt and freshly ground black pepper

For the potatoes

1 kg potatoes, peeled and cut into large wedges
1 tbsp extra virgin olive oil
Salt and freshly ground black pepper

Method

Using a small sharp knife, make several deep cuts in the lamb and push slices of garlic into them.
Mix the juice and finely grated zest of 1 lemon with the olive oil, oregano, rosemary, cinnamon if using, salt and pepper. Rub thoroughly over the lamb. Cover and refrigerate overnight if possible, or for at least a few hours.
Remove the lamb from the fridge about 30 minutes before cooking. Heat the oven to 160°C / 140°C fan / Gas 3.
Line a large roasting tin with two long sheets of baking parchment, leaving enough overhang to completely enclose the lamb. Add the potato wedges, drizzle with olive oil and season.
Place the lamb on the potatoes, add the bay leaves and squeeze over the juice of the remaining lemon. Bring the parchment up around the lamb and seal it tightly into a parcel. Cover the roasting tin with foil.
Slow cook for about 4½ hours, until the lamb is exceptionally tender and pulls easily from the bone.
Carefully open the parcel and remove the foil. Increase the oven to 220°C / 200°C fan / Gas 7 and return the lamb to the oven for 20 to 30 minutes, until browned and the potatoes are golden around the edges.
Rest the lamb for 20 minutes before serving with the potatoes and spoonfuls of the lemony cooking juices.

A closer look

Plan your visit

Recipe tips

Use lamb shoulder for especially succulent results.
Seal the parchment parcel well so the steam and cooking juices stay inside.
Do not rush the slow cooking stage; the lamb should be tender enough to pull apart easily.
Open the parcel for the final 20–30 minutes to brown the lamb and potatoes.

What to serve with it

Serve with a Greek salad, tzatziki, crusty bread and extra lemon. A simple village salad works particularly well with the rich lamb and cooking juices.

The story behind the dish

Kleftiko is one of Greece’s best-known slow-cooked lamb dishes. Its name is linked to the klephts, who are traditionally said to have cooked meat in covered pits so the aroma and smoke would not reveal their position. Today the dish is usually made by sealing lamb with potatoes, lemon, garlic and herbs in parchment and cooking it slowly until exceptionally tender.

Where to try it in Corfu

Kleftiko can be found at traditional Greek tavernas around Corfu, although it is often offered as a daily special rather than appearing permanently on every menu. Look for family-run tavernas serving slow-cooked Greek dishes.