Kleftiko Lamb Cypriot Classic

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Kleftiko is a beloved Greek-Cypriot specialty in which bone-in lamb is sealed inside parchment and slow-baked for hours until fork-tender. Fragrant with oregano, coriander, lemon, and bay, the meat releases its juices to steam-cook the potatoes beneath, creating an effortless one-packet feast.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 32 gFat
• 11 gSaturated Fat
• 28 gCarbs
• 4 gFiber
• 5 gSugar
• 42 gProtein
• 620 mgSodium
• 1050 mgPotassium
• 80 mgCalcium
• 4.5 mgIron
• 25 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the lamb and marinade

• 1.5 kg bone-in lamb shoulder, cut into 6 chunks
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp dried Greek oregano
• 1 tsp ground coriander
• 4 garlic cloves, minced
• 2 dried bay leaves, crumbled
• 1.5 tsp sea salt
• 1 tsp freshly ground black pepper

For the vegetable bed

• 800 g Yukon gold potatoes, peeled and quartered
• 2 ripe tomatoes, thickly sliced
• 1 large yellow onion, cut into wedges
• 1 whole lemon, sliced
• 6 garlic cloves, smashed
• 2 tbsp chopped fresh flat-leaf parsley
• 2 tbsp chopped fresh cilantro
• 60 ml dry white wine

Directions

1. In a large bowl, toss the lamb chunks with olive oil, lemon juice, oregano, ground coriander, minced garlic, crumbled bay leaves, salt, and pepper. Cover and marinate at room temperature for 30 minutes, or refrigerate up to 4 hours.
2. Preheat the oven to 160°C (320°F). Tear off a large sheet of parchment paper, then a slightly larger sheet of heavy-duty aluminum foil; layer them to create a sealed packet.
3. Spread the potatoes, tomato slices, onion wedges, smashed garlic, and lemon slices in a single layer in the center of the parchment, drizzling with the white wine and scattering the parsley and cilantro over top.
4. Nestle the marinated lamb pieces and any collected juices on top of the vegetable bed. Pull the parchment and foil up around the lamb and fold tightly several times to seal completely into a parcel, leaving a small air pocket above the meat.
5. Place the parcel seam-side up on a rimmed baking sheet and bake on the middle rack for 3.5 to 4 hours, until the lamb pulls easily from the bone and the potatoes are completely tender.
6. Carefully open the parcel away from your face to release the steam, then slide the lamb, potatoes, and pan juices onto a warm platter. Spoon the rich juices over the meat and serve immediately with crusty bread and a crisp Greek salad.

Cook’s Notes

• For the most authentic result, marinate the lamb overnight in the refrigerator to deepen the herbal flavor.
• If you own a traditional Greek clay pot (pithari), use it instead of the parchment packet and bake at 150°C (300°F) for the same time, covered with its lid and a flour-and-water seal.
• Save all the parchment juices—they are liquid gold; drizzle over the lamb or use as a dipping sauce for the potatoes.
• Bone-in lamb shoulder gives the richest flavor, but you can substitute lamb shanks; extend cooking by 30 minutes if pieces are large.
• Serve with a chilled glass of dry white wine such as Assyrtiko to echo the lemon and oregano notes in the dish.

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