Arni Kleftiko

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.

Nutrition · per serving

742kcal

45gProtein

25gCarbs

52gFat

4gFiber

2 servings

Ingredients

15 items

Lamb and marinade

lamb shoulder, boneless, cut into large chunks500 g

garlic cloves, finely sliced4

lemon, zest and juice1

dried oregano2 tsp

fresh rosemary, chopped1 tsp

olive oil30 ml

sea salt1 tsp

black pepper1/2 tsp

Vegetables and filling

potatoes, peeled and cut into 2 cm chunks300 g

tomato, cut into wedges1 medium (120 g)

red onion, cut into thick wedges1 small (100 g)

feta, crumbled60 g

For roasting parcel

dry white wine or water60 ml

parchment paper2 large sheets

aluminium foil2 large sheets

Tips

•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.

Steps

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.
500 g lamb shoulder, boneless, cut into large chunks4 garlic cloves, finely sliced1 lemon, zest and juice2 tsp dried oregano1 tsp fresh rosemary, chopped30 ml olive oil1 tsp sea salt1/2 tsp black pepper
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.
300 g potatoes, peeled and cut into 2 cm chunks1 medium (120 g) tomato, cut into wedges1 small (100 g) red onion, cut into thick wedges
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.
60 g feta, crumbled60 ml dry white wine or water2 large sheets parchment paper2 large sheets aluminium foil
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.

Origin & History

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.

greek lamb classic roast oven-baked feta lemon

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Arni Kleftiko

Steps

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.

500 g lamb shoulder, boneless, cut into large chunks4 garlic cloves, finely sliced1 lemon, zest and juice2 tsp dried oregano1 tsp fresh rosemary, chopped30 ml olive oil1 tsp sea salt1/2 tsp black pepper

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.

300 g potatoes, peeled and cut into 2 cm chunks1 medium (120 g) tomato, cut into wedges1 small (100 g) red onion, cut into thick wedges

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.

60 g feta, crumbled60 ml dry white wine or water2 large sheets parchment paper2 large sheets aluminium foil

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.

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.

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.

Origin & History