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Arni Kleftiko

Name: Arni Kleftiko
Prep time: 15 min
Cook time: 40 min
Total time: 60 min
Yield: 2
Cuisine: Greek
Ingredients: 500 g lamb shoulder, boneless, cut into large chunks; 4 garlic cloves, finely sliced; 1 lemon, zest and juice; 2 tsp dried oregano; 1 tsp fresh rosemary, chopped; 30 ml olive oil; 1 tsp sea salt; 1/2 tsp black pepper; 300 g potatoes, peeled and cut into 2 cm chunks; 1 medium (120 g) tomato, cut into wedges; 1 small (100 g) red onion, cut into thick wedges; 60 g feta, crumbled; 60 ml dry white wine or water; 2 large sheets parchment paper; 2 large sheets aluminium foil

Arni Kleftiko is tender lamb roasted in a sealed parcel with lemon, garlic, oregano, potatoes, tomato, and feta until everything turns succulent and fragrant. The juices mingle into a savoury, herby sauce that soaks into the vegetables and makes each serving rich, bright, and deeply comforting.

2 servings

742 kcal

Greek

Ingredients

Lamb and marinade

500 glamb shoulder, boneless, cut into large chunks
4garlic cloves, finely sliced
1lemon, zest and juice
2 tspdried oregano
1 tspfresh rosemary, chopped
30 mlolive oil
1 tspsea salt
1/2 tspblack pepper

Vegetables and filling

300 gpotatoes, peeled and cut into 2 cm chunks
1 medium (120 g)tomato, cut into wedges
1 small (100 g)red onion, cut into thick wedges
60 gfeta, crumbled

For roasting parcel

60 mldry white wine or water
2 large sheetsparchment paper
2 large sheetsaluminium foil

Instructions

1
Heat the oven to 220°C. Put the lamb in a bowl with the garlic, lemon zest and juice, oregano, rosemary, olive oil, salt, and black pepper. Toss very well and rub the seasonings into the meat for 1-2 minutes so the lemon and herbs coat every surface.
2
Add the potatoes, tomato, and red onion to the bowl and toss again so the vegetables pick up the marinade. This helps the potatoes absorb the lamb juices as they roast.
3
Lay 2 large sheets of parchment over 2 large sheets of foil. Divide the lamb and vegetables between the centres, then scatter the feta over the top and pour the wine or water around the parcels. Fold the parchment tightly, then seal with foil to make 2 well-closed packets; a tight seal traps steam and speeds tenderising.
4
Set the parcels on a tray and roast for 40 minutes. Carefully open one packet slightly and check that the potatoes are tender when pierced and the lamb is very hot and yielding. If needed, reseal and roast 5 minutes more.
5
Open the tops of the parcels fully and return to the oven for 5 minutes to colour the edges lightly and reduce the juices a little. The lamb should be tender enough to break apart easily with a fork.
6
Let the parcels rest for 5 minutes before serving. Bring each parcel to the table or transfer everything, including the juices, to warm plates and serve immediately.

Nutrition per serving

742 kcal

Calories

45g

Protein

25g

Carbs

52g

Fat

Fiber

Notes

•Traditional kleftiko is often cooked much longer, but using boneless lamb shoulder in smaller chunks and sealing it tightly in parcels makes a 60-minute version realistic.
•If you have time, marinate the lamb for 30 minutes in advance in the refrigerator; it will improve flavour, though it is not required for this timing.
•Serve with crusty bread or a simple village salad to catch the roasting juices.
•If your potato pieces are larger than 2 cm, parboil them for 5 minutes first or they may lag behind the lamb.

Background

Arni Kleftiko is a classic Greek lamb dish associated with slow cooking in sealed parcels, traditionally linked in folklore to the klephts, mountain fighters and bandits who cooked stolen meat in hidden earth ovens. The enclosed cooking method keeps the meat moist and intensely aromatic with lemon, garlic, and herbs, making it one of Greece's most beloved celebratory preparations.

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