Lamb Kleftiko is a classic Greek dish of slow-roasted lamb baked with potatoes and vegetables. Traditionally cooked in a sealed clay pot over hot stones, this oven version recreates the same tender, flavorful result using accessible kitchen equipment.
In this guide you’ll find a simple oven-roasted method using a leg of lamb, potatoes, onions and peppers with a lemon, garlic and oregano marinade. It’s an excellent alternative to a traditional roast for special occasions like Easter, or whenever you want hands-off, slow-cooked lamb.
How to make Oven Roasted Lamb Kleftiko
Below is a complete, step-by-step oven recipe for Lamb Kleftiko, followed by tips, serving ideas and background on the dish.
📖 Step by Step Recipe
Lamb Kleftiko
Luke and Kay – Flawless Food
This recipe works equally well with bone-in shoulder or lamb shanks; adjust quantities and cooking times for different cuts as noted below.
Equipment
Ingredients
- 2 kg Leg of Lamb or Lamb Shoulder
- 1.2 kg Potatoes
- 2 Red Onions cut into large pieces
- 2 Red Peppers cut into large pieces
- 250 ml White Wine
- Salt and Pepper
- 6 Sprigs Fresh Rosemary
Marinade Ingredients
- 125 ml Olive Oil
- 1 whole Lemon (juice)
- 1 tablespoon Honey
- 6 cloves Garlic crushed
- 1 tablespoon Dried Oregano
Optional
- 250 g Feta Cheese cubed or crumbled
- 150 g Kalamata Olives
Instructions
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Remove the leg of lamb from the fridge about an hour before cooking to come to room temperature. Preheat the oven to 150°C fan / 170°C / 325°F / Gas Mark 3. Line a large roasting tin with two overlapping strips of parchment paper in a cross to form a parcel.
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Peel and cut the potatoes into large chunks and place them in the lined tin. Chop the red onions and red peppers into large pieces and add them to the potatoes.
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Make the marinade: combine olive oil, lemon juice, honey, crushed garlic and dried oregano in a jug and whisk to combine.
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Pour half the marinade over the vegetables and toss to coat. Pat the lamb dry, place it on top of the vegetables and rub the remaining marinade all over the meat.
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Add the squeezed lemon halves to the tin and pour the white wine around the vegetables (not directly over the lamb). Season liberally with salt and pepper.
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Fold the overhanging parchment to enclose the lamb and vegetables, then cover the whole tray with foil. Roast in the preheated oven at 150°C fan / 170°C for 4 hours 30 minutes for a 2–2.5 kg bone-in leg or shoulder (see timing chart below for other sizes).
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Thirty minutes before the end of cooking, remove the foil and cut away excess parchment. Baste the lamb with its cooking juices using rosemary sprigs, then scatter the rosemary over the meat and vegetables. Add feta and olives if using, and return to the oven uncovered for the final 30 minutes to brown.
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Check with a fork: the lamb should be so tender it pulls away from the bone. If it needs more time, recover with foil and continue cooking in 30-minute increments until very tender.
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Remove from the oven and let the lamb rest, loosely covered with foil, for at least 30 minutes. Pull the meat from the bone with two forks and serve with the roasted potatoes and vegetables, spooning over pan juices.
Nutrition
Carbohydrates: 36 g
Protein: 40 g
Fat: 28 g
Our Lamb Kleftiko recipe was originally published on 31/01/2022 and updated in 2024 to simplify the layout and improve guidance.
Ingredients
Key ingredients for this Lamb Kleftiko and suggested substitutes:
- Leg of Lamb or Lamb Shoulder – bone-in leg or shoulder gives the best flavor; half quantities work if using a smaller joint.
- Potatoes – waxy or all-purpose potatoes work well.
- Red Onions – large pieces add sweetness and texture.
- Red Peppers – add color and sweetness; other peppers are fine.
- White Wine – a splash enhances the pan juices; you can use stock or water if preferred.
- Salt and Pepper – to taste.
- Fresh Rosemary – aromatic sprigs for basting and garnish.
Marinade Ingredients
- Olive Oil – the base of the marinade.
- Lemon Juice – brightens the flavor.
- Honey – balances acidity with a touch of sweetness.
- Garlic – crushed for depth of flavour.
- Dried Oregano – classic Mediterranean herb; fresh oregano may be used if available.
Optional
- Feta Cheese – cubed or crumbled over the potatoes for creaminess.
- Kalamata Olives – for briny contrast.
- Vegetables – mix in baby potatoes, different peppers or other root vegetables as desired.
Lamb Leg, Shoulder or Shank (bone-in)
This recipe uses a bone-in 2 kg leg of lamb; ask your butcher to trim or partially saw the bone if needed to help wrap the joint. Bringing the meat to room temperature before cooking ensures even cooking and juicier results.
See the cooking times section for adjusted times if using smaller joints, half legs or shanks.
Equipment
Basic equipment needed:
- Roasting tin
- Parchment paper
- Kitchen foil
Instructions
This section summarises the preparation and baking steps for a successful kleftiko.
Preparation
Preheat the oven to 150°C fan / 170°C / Gas Mark 3 / 325°F. Line the roasting tin with overlapping parchment paper to form a parcel that will enclose the lamb and vegetables.
Make the Greek Marinade
Whisk together olive oil, lemon juice, honey, crushed garlic and oregano. Use half to coat the vegetables and the remainder to rub over the lamb.
Assemble and Roast
Place the seasoned lamb on top of the marinated vegetables, add squeezed lemon halves and pour wine around the veg. Fold parchment to enclose the parcel, then cover with foil and roast.
Kleftiko Cooking time
Slow roast at 150°C fan / 170°C for the times below depending on joint weight. Times listed are for bone-in joints.
Oven Temperature
Low-and-slow roasting at 150°C fan / 170°C produces very tender, pull-apart meat that can be shredded rather than carved.
Leg of Lamb or Lamb Shoulder
| Weight (kg) | Oven Time | Final uncovered time | Total |
|---|---|---|---|
| 1.0–1.5 kg | 3 hrs | 30 mins | 3½ hrs |
| 1.6–1.9 kg | 3½ hrs | 30 mins | 4 hrs |
| 2.0–2.5 kg | 4½ hrs | 30 mins | 5 hrs |
Lamb Shank
Lamb shanks cook faster and can be seared first for extra colour. Roast shanks spaced in the tray and follow the timings below.
| Shank weight | Oven Time | Final uncovered time | Total |
|---|---|---|---|
| 300–650 g | 2 hrs | 30 mins | 2½ hrs |
| 700 g–1 kg | 2½ hrs | 30 mins | 3 hrs |
During the final 30 minutes, baste the lamb with fresh rosemary sprigs and add optional feta or olives if using. If the meat isn’t falling from the bone after the uncovered finish, cover and continue cooking in 30-minute intervals until tender.
Lamb Resting time
Rest the lamb loosely covered with foil in the tray for at least 30 minutes. Resting helps the juices redistribute and makes the meat easy to pull apart with forks.
Kleftiko Serving Suggestions
Serve the pulled lamb with the roasted potatoes, onions and peppers, spooning over pan juices. Complement with a fresh salad or crusty bread to mop up the sauce. Kleftiko is best served hot and shared family-style.
Storage and Reheating
Remove meat from the bone while still warm and refrigerate in an airtight container. Reheat in the oven at 150°C fan for around 20 minutes (time varies with quantity) covered with foil, or microwave with a little pan jus to avoid drying out. Leftovers are also excellent cold in salads or wraps.
Kleftiko History
Kleftiko originated in Greece and Cyprus. The name, meaning “stolen,” refers to the kleftes—mountain bandits who cooked meat in sealed parcels under hot coals to hide the smoke. Today the dish is a beloved slow-cooked lamb classic that celebrates rustic, bold Mediterranean flavors.
More lamb recipe ideas
If you enjoy this recipe, try other slow-roasted lamb dishes such as Persian lamb shanks, slow-cooked leg of lamb or a roast shoulder for different takes on succulent lamb.
- Slow Cooker Lamb Curry
- Keema Rice – Lamb Mince Biryani
- Oven Braised Lamb Shanks
- Barnsley Chops – Double Loin Lamb Chops