Lamb Kleftiko is a classic example of authentic Greek cookery, featuring succulent vegetables and lamb that melts in the mouth, steeped in a rich marinade of various flavours. Roasting within the parchment allows the meat and vegetables to release their juices, creating a harmonious blend of flavours. This culinary creation is undeniably delicious!

HISTORY OF THE KLEFTIKO DISH.

The etymology of the Greek term Kleftiko is intriguing, as “Klephto” translates to stolen, while “oftos” is an ancient Greek word for baked. The name of this dish dates back to the era of Ottoman Greece and the Greek revolutionary freedom fighters known as the Klephts or Klefts. Throughout the Ottoman occupation of Greece spanning from the 15th to the 19th century, the Klephts valiantly resisted Ottoman rule.

Wanted by the Ottomans, the Klefts sought refuge deep in the mountains. Their survival necessitated the pilfering of lambs, goats, and pigs from the local villages. To cook the meat, they made a large fire in a subterranean pit lined with stones and firewood. As the firewood dwindled into glowing coals, they spread the coals in the pit, placed dry leaves and the skinned animal on top, covered it with more leaves and hot coals and baked it for hours. The use of leaves not only imparted beautiful smoky flavours to the meat but also served as a protective barrier from the intense heat of the coals.

MORE LAMB DISHES ON MY BLOG

• My Easter Lamb Kleftiko
• Turkish Lamb Guvec
• My St George’s Day Roasted Lamb

HOW TO PREPARE LAMB KLEFTIKO IN A PARCHMENT WRAP?

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📋 INGREDIENTS IN THIS RECIPE

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Meat: The best cut of lamb for this recipe is a shoulder or a leg. The meat can be cooked on the bone, but I prefer to debone it. The same recipe can be prepared with pork shoulder.

Peppers: To create colour in the dish, use colourful peppers (green, yellow and red). Use sweet peppers because they bring lovely flavours to the dish when cooked.

Potatoes: The juicy roasted potatoes in this dish make a fantastic side to the meat. Roasted with the meat and the veggies in the parchment wrap, the potatoes absorb all the wonderful flavours and juices imparted and taste divine. Use waxy potatoes because they will keep their shape better.

Tomatoes: Using fresh salad tomatoes that are not ripe enough may bring too much acidity to the dish. l like to use baby plum tomatoes in this recipe because they are usually sweeter.

Cheese: The authentic Kleftiko recipe calls for kefalotiri cheese, which is a type of hard Greek cheese. If you are unable to find kefalotiri cheese, you can substitute it with any hard cheese. I like to make it with hard goat cheese for more flavour.

Garlic: A hint of garlic is great in this dish, but do not use too much.

Lemon Juice: A splash of freshly squeezed lemon lifts the flavours and adds beautiful citrusy tones to the dish.

Spices: Rosemary, thyme and cinnamon can all complement lamb well, but for authentic Greek flavours use oregano. I like to add a pinch of sweet paprika for sweet and smoky tones and a teaspoon of mustard for a light punch, too.

Alcohol: Although it’s not obligatory, I like to add some white wine to help cook the meat. The alcohol adds also moisture and flavour to the dish. Red wine is not suitable for this recipe because it will tint the vegetables.

📖 STEP-BY-STEP INSTRUCTIONS

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Step 1: Prepare the meat

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Remove the packaging and let the lamb breathe for 20 minutes. Make a few deep cuts into the meat with the end of a sharp knife and push slices of peeled garlic inside. Massage the surface of the meat thoroughly with sea salt and freshly cracked pepper.

Step 2: Make the marinade for the Kleftiko

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In a medium-sized bowl, combine the olive oil, oregano, lemon juice, paprika, mustard, white wine and bay leaves. Stir well to combine the ingredients.

Step 3: Marinate the lamb meat

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Transfer the meat to a large bowl or a large plastic zip bag and pour the marinade on top. Massage the meat with the marinade. Marinating the meat in a plastic bag is helpful if you don’t want to make your hands dirty. You can massage the meat through the plastic.

Add a few pieces of roughly chopped red onions and sweet peppers with the marinated meat for extra flavour. Zip the freezer bag or cover the bowl with plastic wrap and leave it in the fridge to marinate overnight. If you are short on time, marinate the lamb for at least 2 hours.

Step 4: Prepare the vegetables

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When you are ready to cook, take the meat out of the fridge for at least 30 minutes to get to room temperature.

Peel and cut the potatoes into larger cubes. Place them in water for 10-15 minutes to release starch.

Peel the onions. Remove the green parts and seeds from the peppers. Wash all vegetables well.

Cut the cheese, onions, peppers and tomatoes into medium-sized cubes. If you are using small baby tomatoes, leave them whole.

Step 5: Seal the parchment wrap

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Prepare a large piece of parchment paper and spread the vegetables and cheese pieces in the middle of it. Place the meat on top. Fold the parchment paper over the ingredients. Wrap the parcel with another large sheet of parchment and tie the parcel with an oven-safe thread to keep it sealed.

Step 6: Roast the lamb Kleftiko

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Preheat the oven to 180°C (356°F). For fan ovens, reduce the temperature accordingly.

Roast the Kleftiko in the middle of a preheated oven for 80 minutes. Cut the wrap on top, open it and check the meat and the vegetables. Return the wrap uncovered to the oven and cook for a further 10-15 minutes to caramelise the lamb and the vegetables on top. If you like the lamb rare, open the wrap earlier. Cover the dish with a lid or tea towel and let it rest for 15 minutes before serving.

🍲 HOW TO SERVE THIS KLEFTIKO

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In the parchment wrap, you have a complete meal with beautifully cooked lamb and juicy and flavoursome vegetables. You don’t need to add anything more to your plate, except maybe some fresh crusty bread. If you want a fresh salad with your meal, serve it on the side.

Bon Appétit! 👨‍🍳🧑‍🍳👨‍🍳