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Making the best Traditional Greek Lamb Kleftiko

Lamb Kleftiko is cooked , wrapped in grease paper (in parcels or pouches) to seal all of the juices and flavours within .

For this  recipe I always choose the  leg of lamb, which when  cooked slowly  will get very tender! You can  use the leg full, that may need extra cooking time, or you can chop it in to large, bone-in portions.

Marinating the lamb kleftiko a minimum of 2 hours, or ideally over night, is a must to let the lamb to soak up all of the wonderful Mediterranean flavours .

The key step to the perfect  kleftiko is to unwrap the grease paper just before it is completely done, turn the temperature up and cook a bit more to get the lamb and also the potatoes nicely brown and crispy . Lastly do not forget the Greek salad!

This delicious meal is perfect combined with a refreshing Greek salad which cuts in to the  lamb flavour  with all the aromas of oregano and feta!

 So don't wait. Put together this traditional Greek lamb kleftiko recipe and impress everyone!



  1. To make the kleftiko recipe, begin by cleaning thoroughly the meat and cut in to portions. Put it in a large dish or pot and put to one side.
  2. Prepare the fresh vegetables . Cut the onions in two then in four wedges. Slice the peppers in 3-4 cm pieces and chop 2 cloves of garlic.
  3. Put the vegetables in the dish with the lamb and pour in the olive oil, white wine and lemon juice.
  4. Add the mustard, 2 whole cloves of garlic, sprinkle with oregano and season with salt and pepper.
  5. Work with your hands to mix all of the ingredients together.
  6. Cover up the dish with plastic wrap, put in the fridge and allow to marinate at least 2 hours. It’s preferable to let the meat marinate over night, to absorb all the superb flavours.
  7. After the meat is marinated, get the lamb at room temperature. Inside the same dish put the cheese and mix. Preheat the oven to 180c.
  8. To get ready the potatoes peel and cut in 4 pieces. The kleftiko will need around 2 1/2 hours cooking, so it’s good to cut the potatoes in big pieces, to hold their shape.
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At this point it’s time to wrap the kleftiko .

  1.   Place 4 long pieces of parchment paper to make a star.
  2.   Put the potatoes in the middle of the star and sprinkle with salt and oregano.
  3.   Pour the marinate  over the potatoes and place the lamb and vegetables on top .
  4.   Spread over  the sliced tomato and enclose in to a pouch. In order to form a pouch  hold the paper from the sides, and hold together in the centre, just above the filling .
  5.   With the kitchen string  tie tightly , and move in to a roasting tray.
  6.   Cook in the oven for approximately 1 hour 45 minutes until tender. Remove tray   from the oven and raise the temperature to 220 c.
  7.   Unwrap and fold the  paper underneath the edge of the tray. Put back in the oven for   a further 30 mins until brown.

      Ready to serve.

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