Greek
Arni Kleftiko
A traditional Greek lamb dish slow-baked in sealed parchment until the meat is tender and fragrant with lemon, garlic, oregano, and bay. The potatoes cook in the lamb juices, with a little kefalotyri added for a salty, golden finish.
Watch it madeDiane Kochilas · 7:45
Ingredients
- Bone-in lamb shoulder or leg, cut into large pieces600g
- Waxy potatoes, peeled and cut into wedges500g
- Garlic cloves, sliced4
- Extra-virgin olive oil2 tbsp
- Fresh lemon juice3 tbsp
- Dry white wine60ml
- Dried Greek oregano1 1/2 tsp
- Bay leaf1
- Fresh rosemary sprig1 small
- Kefalotyri or graviera cheese, cut into small cubes60g
- Ripe tomato, cut into wedges1 small
- Red onion, sliced1 small
- Sea salt1 tsp
- Freshly ground black pepper1/2 tsp
- Parchment paper2 large sheets
- Aluminium foil1 large sheet
Method
- Make small slits in the lamb pieces and tuck the sliced garlic into them.
- Put the lamb in a bowl with the potatoes, olive oil, lemon juice, white wine, oregano, bay leaf, rosemary, salt, and pepper, then mix well and let stand for 30 minutes if time allows.
- Preheat the oven to 160°C.
- Lay the foil on a baking tray and place the parchment sheets crosswise on top to form a large lined parcel.
- Spoon the potatoes, tomato, and onion into the centre of the parchment, then place the lamb pieces on top and pour over all the marinade.
- Scatter the kefalotyri or graviera cubes around the lamb.
- Bring the parchment up over the filling and fold tightly to seal, then wrap the foil around it to make a well-closed packet.
- Bake for 2 hours 15 minutes, until the lamb is very tender and the potatoes have absorbed the juices.
- Open the foil and parchment carefully, increase the oven to 220°C, and return the tray to the oven for 15 to 20 minutes until the lamb and potatoes are browned at the edges.
- Rest for 10 minutes, then serve directly from the opened parchment with the pan juices spooned over the lamb and potatoes.
Common questions
Can I substitute a different cut of lamb for Arni Kleftiko?
Yes. Bone-in lamb shoulder is best for tenderness, but bone-in leg also works. If using boneless lamb, cut it into large chunks and expect a slightly shorter cooking time; check early so it stays juicy.
How long should I marinate the lamb before baking?
Thirty minutes is enough to season the meat, and the dish will still be delicious if you bake it right away. For deeper flavor, marinate up to 4 hours in the fridge, but don’t exceed overnight.
What are the most common mistakes when making Kleftiko?
The biggest mistakes are using a packet that isn’t tightly sealed, cutting the lamb too small, and baking at too high a temperature for the covered stage. A loose seal lets steam escape and can dry out the meat.
How should I store and reheat leftovers?
Cool leftovers quickly, then refrigerate in an airtight container for up to 3 days. Reheat covered in a 160°C oven until hot through, adding a splash of water or stock if needed to keep the lamb moist.
What should I serve with Arni Kleftiko?
Serve it with a simple salad, crusty bread, or extra lemon wedges to brighten the rich lamb. The potatoes are already part of the dish, so keep sides light and fresh, with yogurt or tzatziki if you like.