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Kleftiko is a famous Greek dish traditionally made with lamb slow-cooked until tender in a sealed parcel with herbs, garlic, and lemon. The name "kleftiko" originates from the word “kleftis” (meaning thief), as it was once cooked by bandits in underground ovens to avoid detection. The result is a melt-in-your-mouth, flavor-packed lamb, infused with Mediterranean spices and juicy vegetables.

Ingredients

4 lbs (1.8 kg) lamb shoulder or leg

4 medium potatoes, quartered

2 medium onions, sliced

3 cloves garlic, minced

2 lemons (juice and zest)

1/4 cup (60 ml) olive oil

1/4 cup (60 ml) dry white wine

2 tsp (10 g) dried oregano

1 tsp (5 g) ground cinnamon

1/2 tsp (2.5 g) ground cumin

1 tsp (5 g) black pepper

1 tsp (5 g) salt

2 bay leaves

Fresh rosemary and thyme sprigs (optional)

Parchment paper and aluminum foil (for wrapping)

Instructions

Prepare the Marinade: In a small bowl, mix together the minced garlic, lemon juice and zest, olive oil, white wine, oregano, cinnamon, cumin, salt, and pepper. This mixture will serve as your marinade for the lamb.

Marinate the Lamb: Rub the marinade all over the lamb shoulder or leg, making sure it is well coated. Place the lamb in a large bowl, cover it with plastic wrap, and let it marinate in the refrigerator for at least 2 hours, or preferably overnight.

Prepare the Parcel: Preheat your oven to 325°F (160°C). Lay out a large piece of parchment paper, followed by aluminum foil on a flat surface. In the center, place the marinated lamb, surround it with the potato wedges and onion slices. Add the bay leaves, rosemary, and thyme sprigs if using.

Wrap the Lamb: Fold the parchment paper and foil around the lamb, creating a tight parcel that will trap in the steam and flavors as the lamb cooks.

Cook the Lamb: Place the parcel in a roasting pan and cook in the preheated oven for 3-3.5 hours. The lamb is done when it is tender enough to fall apart easily with a fork.

Unwrap and Brown: After the lamb is tender, carefully open the parcel and return the pan to the oven for an additional 20-30 minutes at 400°F (200°C) to brown the top of the lamb and potatoes.

Serving

Kleftiko is traditionally served hot, straight from the oven, alongside Greek salad, tzatziki, and warm pita bread. The succulent lamb paired with the lemony potatoes creates a perfect balance of flavors that will transport you to the Mediterranean with each bite.

Kleftiko is a quintessential Greek dish that embodies the heart of Mediterranean cooking with its simple yet robust flavors. Slow-cooked to perfection, this dish is ideal for special gatherings or a comforting weekend meal. With its rich history and irresistible taste, Kleftiko is a true celebration of Greek culinary traditions.