greeklambpaleoroastedoven-bakedgarlicdinner

Kleftiko

Name: Kleftiko
Prep time: 15 min
Cook time: 40 min
Total time: 60 min
Yield: 2
Cuisine: Greek
Ingredients: 700 g lamb shoulder, boneless, cut into 4-5 cm chunks; 5 garlic cloves, finely sliced; 1 lemon, zested and juiced; 2 tsp dried oregano; 1 tsp fresh rosemary, chopped; 30 ml olive oil; 1 1/4 tsp sea salt; 1/2 tsp black pepper; 180 g red onion, cut into thick wedges; 180 g tomato, cut into wedges; 2 bay leaves; 60 ml water

Kleftiko is meltingly tender lamb baked in a sealed parcel with garlic, lemon, oregano, onion, and tomato until the meat bastes in its own fragrant juices. This streamlined version keeps the soul of the dish while making it achievable in about an hour, with rich, bright, deeply savory flavors.

2 servings

775 kcal

Greek

Ingredients

Lamb and marinade

700 glamb shoulder, boneless, cut into 4-5 cm chunks
5garlic cloves, finely sliced
1lemon, zested and juiced
2 tspdried oregano
1 tspfresh rosemary, chopped
30 mlolive oil
1 1/4 tspsea salt
1/2 tspblack pepper

Vegetable parcel

180 gred onion, cut into thick wedges
180 gtomato, cut into wedges
2bay leaves
60 mlwater

Instructions

1
Preheat the oven to 220°C. Cut the lamb into large chunks if needed. In a bowl, combine the lamb with the garlic, lemon zest and juice, oregano, rosemary, olive oil, salt, and black pepper. Toss very well so every piece is coated; let it stand for 10 minutes while you prepare the vegetables. A short marinade helps flavor the meat quickly, and keeping the pieces fairly large helps them stay juicy.
2
Lay out a large double layer of baking parchment and a layer of foil underneath it, or use a tightly covered roasting dish. Scatter the onion wedges and tomato wedges in the center, add the bay leaves, then pile the marinated lamb on top. Pour in the water and any marinade left in the bowl. The added liquid creates steam inside the parcel, speeding tenderization.
3
Seal the parchment and foil very tightly into a parcel so steam cannot escape. Roast for 35 minutes. Then open the top carefully, baste the lamb with the juices, and return to the oven uncovered for 10 minutes more, or until the lamb is tender when pierced and the edges are lightly browned. If your lamb pieces are from a tougher shoulder, they may need a few extra minutes; the meat should feel yielding, not chewy.
4
Remove from the oven and let the kleftiko rest for 5 minutes before serving. Discard the bay leaves, spoon the pan juices over the lamb and vegetables, and serve hot. Resting allows the juices to settle back into the meat.

Nutrition per serving

775 kcal

Calories

53g

Protein

11g

Carbs

57g

Fat

Fiber

Notes

•For the best texture within 60 minutes, use boneless lamb shoulder cut into medium-large chunks; smaller cubes cook faster but can dry out.
•If available, a covered cast-iron dish or Dutch oven gives even better heat retention than a loose parcel.
•Serve with a simple cucumber salad or roasted vegetables to keep the meal paleo.
•A pinch of extra oregano and a squeeze of lemon at the table brighten the rich lamb juices.

Background

Kleftiko is a classic Greek lamb dish traditionally associated with klephts, the mountain guerrillas and bandits who were said to cook stolen meat in sealed pits so no smoke or aroma would reveal their presence. Modern versions bake the lamb slowly in parchment or a covered dish, preserving the signature steam-roasted tenderness and herbaceous flavor.

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