Easy Greek Lamb Roast (Kleftiko-Style)
Updated: 1 day ago
This Easy Greek Lamb Roast is slow-cooked with garlic, lemon, rosemary and oregano until beautifully tender. A naturally gluten-free, kleftiko-style lamb recipe, perfect for Easter or Sunday family gatherings.
Revised 2025 (original 27/3/18)
About This Easy Greek Lamb Roast
There's something about a slow-roasted lamb that brings everyone to the table. In our family, lamb has always been part of Greek Easter celebrations, but this is the recipe I return to throughout the year. It's simple to prepare, requires very little attention and fills the kitchen with the familiar aromas of garlic, lemon and herbs.
This recipe is inspired by kleftiko, a traditional Greek and Cypriot method of slow-cooking meat in a sealed environment. The name is associated with the kleftes, or mountain outlaws, who, according to tradition, cooked meat in concealed underground ovens. Today, wrapping the lamb in baking paper and foil achieves a similar effect, trapping the moisture and allowing the meat to cook gently in its own juices.
I've been preparing lamb this way for years. With just 10 minutes of preparation, the oven does most of the work, leaving you free to prepare the rest of the meal. Serve with rosemary potatoes, tzatziki and a fresh Greek salad for a beautifully simple Greek feast.
Watch How to Make Easy Greek Lamb Roast
Helpful Tips
Choosing the Lamb.
Bone-in lamb shoulder is ideal for slow roasting. Its natural fat and connective tissue help keep the meat moist and tender during the long cooking time.
Making the Marinade.
Combine the garlic, lemon juice, rosemary, oregano and spices into a paste. Rub it all over the lamb, including the small incisions, so the flavours are evenly distributed.
Wrapping the Lamb.
Use baking paper directly against the meat, followed by foil. Seal the parcel tightly to trap the moisture and cooking juices, which is essential to this kleftiko-style method.
Slow Roasting.
Allow the lamb to roast for the full four hours, keeping the parcel sealed. The meat should become wonderfully tender and pull away easily from the bone.
For a Golden Finish.
If you prefer a browned surface, carefully open the parcel after four hours and return the lamb to the oven for another 10 minutes. I generally skip this step and serve it straight from the parcel.
Planning the Potatoes.
If serving with my rosemary and garlic potatoes, begin preparing them once the lamb has been cooking for approximately three hours. This helps everything finish around the same time.
Make Ahead and Storage.
Refrigerate leftover lamb promptly, within two hours, and use within three days or freeze for up to three months. Reheat until steaming hot, adding a little of the reserved cooking juices to help keep the meat moist.
What to Serve with Easy Greek Lamb Roast
Easy Greek Lamb Roast (Kleftiko-Style)
Serves: 6-8
Prep Time: 10 minutes
Cook Time: 4 hours 10 minutes
Total Time: 4 hours 20 minutes
Recipe Category: Dinner
Recipe Cuisine: Greek
Lamb
2½ kg shoulder of lamb, bone-in
3 large cloves of garlic, minced
2 x 15cm rosemary sprigs, leaves removed and chopped
2 teaspoons dried Greek oregano
1½ teaspoons sea salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon onion powder
Juice of 1 lemon (about ¼ cup) + extra lemon juice
If serving with potatoes, begin preparing them once the lamb has been roasting for 3 hours, so they're ready at approximately the same time.
INSTRUCTIONS
1. Preheat the Oven
Preheat the oven to 180°C fan-forced or 200°C conventional. Prepare a large baking tray.
2. Prepare the Lamb Parcel
Arrange two long sheets of foil in a cross shape on a clean bench. Layer two sheets of baking paper over the foil in the same way. Place the lamb in the centre.
3. Season the Lamb
Pat the lamb dry and make 6–8 small incisions across the top.
Combine the garlic, rosemary, oregano, salt, pepper, paprika, onion powder and lemon juice in a bowl. Rub all over the lamb, pressing the mixture into the incisions.
4. Wrap and Roast
Fold the baking paper over the lamb, followed by the foil, creating a tightly sealed parcel.
Transfer to the baking tray and roast for 4 hours, until the meat is tender and pulls away easily from the bone.
5. Optional Golden Finish
For a browned surface, carefully open the parcel and return the lamb to the oven, uncovered, for a further 10 minutes.
6. Finish and Serve
Transfer to a serving platter and squeeze over a little extra fresh lemon juice. Serve with rosemary and garlic potatoes, tzatziki and your favourite Greek salad.
Have you tried this recipe?
LEAVE A COMMENT BELOW ❤️
and share it with me at @createcookshare on
Margaret Pahos @CreateCookShare
Beautiful Lamb recipe. I’ve tried lots but none as good as this. Falls apart, easy and so tasty. Thank you.
I never cook my lamb any other way now. Always tender and so tasty.