Kleftiko recipe

kleftiko recipe

Kleftiko recipe

Kleftiko—a slow-cooked, mouthwatering gem of Greek cuisine. Imagine succulent pieces of lamb, marinated in a vibrant mix of garlic, lemon, and fragrant herbs, then carefully wrapped in parchment paper or sealed in a clay pot and baked until it’s so tender it practically dissolves at the slightest touch. This isn’t just a meal; it’s a tribute to patience and heritage, a treasured recipe handed down through the ages. The name “Kleftiko” stems from the Greek word “kleftis,” meaning “thief,” and folklore suggests it was invented by bandits who would steal lambs and cook them in concealed underground pits to avoid getting caught. The outcome? A dish so rich in flavor and tenderness that it feels like a hidden treasure, crafted just for you.

Recipe: Kleftiko
Serves 6-8

Ingredients:

  • 2 kg (4.5 lbs) bone-in lamb shoulder or leg, cut into large chunks

  • 4 garlic cloves, minced

  • Juice of 2 lemons

  • 1/4 cup olive oil

  • 1 tbsp dried oregano

  • 1 tsp dried thyme

  • 1 tsp smoked paprika (optional)

  • Salt and freshly ground black pepper, to taste

  • 2-3 bay leaves

  • 1 cup water or white wine

  • Parchment paper or aluminum foil for wrapping

Instructions:

  1. Marinate the Lamb (2 hours or overnight):
    In a large bowl, combine the lamb, garlic, lemon juice, olive oil, oregano, thyme, smoked paprika (if using), salt, and pepper. Mix well to coat the lamb evenly. Cover and let it marinate in the fridge for at least 2 hours, or overnight for deeper flavor.

  2. Preheat and Prep (10 minutes):
    Preheat your oven to 320°F (160°C). Place the marinated lamb in the center of a large piece of parchment paper or foil. Add the bay leaves and pour the water or white wine over the lamb. Wrap the lamb tightly, creating a sealed parcel to trap the steam.

  3. Slow Cook the Lamb (3-4 hours):
    Place the wrapped lamb in a baking dish and bake for 3-4 hours, or until the meat is tender and easily pulls apart with a fork.

  4. Unwrap and Serve (10 minutes):
    Carefully open the parcel (watch out for the steam!) and transfer the lamb to a serving platter. Spoon the cooking juices over the top. Serve with roasted potatoes, a fresh salad, or warm bread.

Total Time: ~4 hours (including marinating)

Tips for the Perfect Kleftiko:

  • Use Bone-In Lamb: The bones add extra flavor and help keep the meat moist.

  • Don’t Rush the Cooking: Low and slow is the key to achieving that tender, fall-off-the-bone texture.

  • Add Vegetables: Toss in potatoes, carrots, or bell peppers to cook alongside the lamb for a complete meal.

  • Let It Rest: Allow the lamb to rest for 10-15 minutes after baking to let the juices redistribute.

  • Serve with Tzatziki: A dollop of cool, creamy tzatziki pairs beautifully with the rich, savory lamb.

Serve your Kleftiko with pride, and let its rich flavors and tender texture transport you to the sun-drenched hills of Greece. It’s a dish that’s as unforgettable as it is delicious—a true celebration of tradition and taste.