Arnaki Kleftiko
Greek Bandit's Lamb
A traditional Greek dish where lamb shoulder is slow-cooked with potatoes, garlic, and lemon, sealed in parchment paper to trap moisture and flavor. The result is incredibly tender, fall-off-the-bone lamb.
🧂 Ingredients
- 1.5 kg Lamb shoulder(Bone-in or boneless, trimmed of excess fat)
- 1 kg Potatoes(Waxy potatoes like Yukon Gold or red potatoes, cut into large chunks)
- 8-10 cloves Garlic(Peeled and left whole or halved if large)
- 2 Lemons(One thinly sliced, the other juiced)
- 2 tbsp Dried Oregano
- 100 g Feta Cheese(Crumbled, for serving)
- 3 tbsp Olive Oil
- 1.5 tsp Salt(Or to taste)
- 1 tsp Black Pepper(Freshly ground, or to taste)
- 2 sheets Parchment Paper(Large enough to wrap the lamb and vegetables)
- 1 sheet Aluminum Foil(Optional, to further secure the parchment)
👨🍳 Instructions
- 1
Preheat your oven to 160°C (320°F). Prepare the lamb by making deep slits all over the surface using a sharp knife. Insert the peeled garlic cloves into these slits. Season the lamb generously on all sides with salt and freshly ground black pepper.
⏱️ 10 minutes - 2
In a large bowl, toss the potato chunks with 1 tablespoon of olive oil, half of the oregano, salt, and pepper. Squeeze the juice from one lemon over the potatoes and toss to coat.
⏱️ 5 minutes - 3
Lay out two large sheets of parchment paper, overlapping them slightly to create a large surface. Place the seasoned lamb in the center. Arrange the prepared potatoes around the lamb. Scatter the remaining oregano over the potatoes and tuck the lemon slices around the lamb and potatoes.
⏱️ 10 minutes - 4
Drizzle the remaining 2 tablespoons of olive oil over everything. Carefully fold the parchment paper to create a sealed packet, ensuring no steam can escape. You can secure the packet further with a sheet of aluminum foil if desired.
⏱️ 5 minutes - 5
Place the parchment-wrapped parcel onto a baking tray. Transfer to the preheated oven and bake for 4 hours, or until the lamb is exceptionally tender and easily pulls away from the bone.
⏱️ 4 hours - 6
Once cooked, carefully remove the baking tray from the oven. Let the parcel rest for 10-15 minutes before opening. Open the parchment paper away from your face to avoid the hot steam. The lamb should be falling apart. Serve the lamb and potatoes directly from the parchment, crumbling the feta cheese over the top just before serving.
⏱️ 15 minutes
💡 Pro Tips
- ✓This dish is named after Greek shepherds (klephtes) who would traditionally cook lamb in sealed pits to avoid detection.
- ✓The parchment paper acts like a steaming pouch, tenderizing the lamb and infusing it with the flavors of garlic, lemon, and herbs.
- ✓The long, slow cooking time is key to achieving the signature fall-off-the-bone texture.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add chopped fresh rosemary or thyme along with the oregano.
- Include quartered artichoke hearts in the parcel during the last hour of cooking.
- Omit the feta cheese for a dairy-free version.