Lamb Klephtiko
Submitted by Issie
Lamb Klephtiko: Greek-style boneless leg of lamb studded with garlic, bay, cinnamon, and oregano, wrapped in parchment and slow-roasted 4 hours until fall-apart tender.
YIELD
8 servingsPREP
20 minCOOK
4 hrsREADY
4 hrsLamb klephtiko is the Greek shepherds’ slow roast named for the Klephts, mountain rebels who cooked stolen lamb wrapped and buried in hot coals to hide the smoke. Today the technique survives in parchment packages and low ovens: boneless leg of lamb studded with garlic and spices, sealed tight, and slow-baked for four hours until the meat pulls apart with a spoon.
Grinding the bay leaves to a powder is the quiet step that separates this from ordinary roast lamb. Whole bay leaves are too strong and tough, but powdered bay integrates into the spice rub and infuses the meat evenly. A mortar and pestle or spice grinder works.
Stuffing sliced garlic and the spice mixture into pocket incisions in the lamb seasons from the inside out. Cinnamon and oregano are the classic Greek pairing here, the cinnamon a whisper rather than shout, providing warmth behind the oregano’s herbal backbone.
Parchment is the signature. It creates a steam chamber that keeps the meat moist through the long low-temperature cook. The water in the pan below generates additional humidity, which is why the recipe warns to top it up during the 4 hours.
A 200°F oven sounds unusually low but that is the point. Slow conversion of connective tissue to gelatin is what makes this so tender. Serve with tzatziki and lemon wedges.
Chef Tips
- Tie the roast firmly with kitchen string so it holds its cylindrical shape during roasting.
- Double-wrap the parchment and crimp edges tight, any steam leak dries out the meat.
- Never let water in the pan touch the parchment package, soggy parchment tears.
- Rest 10 minutes before slicing, even after the long cook juices need to redistribute.
Variations
- Add a few sprigs of fresh rosemary or thyme inside the parchment.
- Substitute boneless lamb shoulder for a fattier, more forgiving cut.
- Serve with pita bread, roasted potatoes, and a Greek salad for a full taverna spread.
Ingredients
Directions
Grind bay leaves to a powder in a mortar and pestle or spice grinder.
Preheat the oven to 200 degrees F degrees.
Combine the sliced garlic, bay leaves, cinnamon, oregano, salt and pepper in a small bowl; stir well to blend.
Using a small, sharp paring knife, make 1-inch incisions in the lamb; insert the garlic slices and herb mixture in the incisions.
Roll up the lamb and tie the roast with kitchen string (tie it as you would a package).
Rub the outside of the roast with the oil, then season with salt and pepper.
Wrap the lamb in a large piece of parchment paper and seal the edges by folding well so steam will not escape.
Place the parchment package on a rack in a roasting pan.
Add water to the pan to come almost up to the level of the rack.
Do not let it touch the parchment package.
Place in the oven and bake for 4 hours, adding more water to the pan as necessary.
At the end of the roasting time, open the package and transfer the roast to a cutting board.
Slice the lamb and place on a heated platter.
Drizzle with juices remaining in the package.
Serve with Tzatziki, if desired.
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