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• This Kleftiko Recipe Is Just Like The Greek Lamb I Had In Greece
• Ingredients & Substitutions
• How To Make Kleftiko
• My Recipe Tips
• Kleftiko (Greek Lamb) Recipe card
• Serving Ideas
• Recipe Reviews

This Kleftiko Recipe Is Just Like The Greek Lamb I Had In Greece

I first had kleftiko (which translates to thieves’ lamb ) on the island of Crete, during a cooking class in a local chef’s backyard surrounded by olive trees. We roasted it low and slow in an outdoor brick oven (pictured here) while we sat under the shade and chatted. It was the kind of meal you remember forever.

I’ve been making boneless leg of lamb for years, but after that trip, I couldn’t stop thinking about this version. I tested it at home and made a few tweaks to keep the same tender, flavorful result in my home kitchen. Here’s what makes this Greek lamb recipe special:

• Fall-apart tender texture – I lowered the oven temp and extended the time so the lamb gets incredibly soft and juicy, just like it did in the brick oven in Crete.
• Tweaked for even bigger flavor – I added more garlic, switched up the herbs, threw in bell peppers and lemon juice, and added a broil at the end for golden edges. This Greek lamb is still true to the original, just brighter and even more flavorful.
• Easier than the traditional version – The one I had in Greece roasted for hours in an outdoor oven, but mine bakes right in your kitchen. And unlike most home recipes I’ve seen, I wrapped mine in individual parcels for easy serving, meal prep, or dinner parties.

This kleftiko recipe is cozy enough for any fall or winter dinner, but special enough for your spread of holiday recipes , like Christmas, Hanukkah, or Easter. Make it with me!

Ingredients & Substitutions

Here I explain the best ingredients for my kleftiko recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Boneless Leg of Lamb – This is a big, roast-sized cut from the lamb’s hind leg with the bone already removed, so it’s easy to cube (I do 1-inch chunks) and perfect for slow roasting. Lamb shank meat removed from the bone works, too. If you don’t have lamb, a tough, collagen-rich cut of beef like chuck roast or brisket will work just as well.
• Veggies – A mix of carrots , bell peppers , red onions , and garlic for sweetness, color, and a little bite. You can add other vegetables as long as they’re hardy enough to handle a long roasting time. Tomatoes, other root vegetables , or even butternut squash would all work well.
• Potatoes – I used yukon gold potatoes, but red potatoes work well too. For a lighter version, you can omit them, or swap in rutabaga or turnips .
• Herbs & Spices – I went with dried rosemary , dried thyme , ground coriander , sea salt and black pepper to give this that classic Mediterranean flavor while keeping it simple.
• Olive Oil – Helps the spices stick and adds richness; avocado oil works, too.
• Lemon Juice – This one’s optional, but I love the brightness it adds.
• Feta Cheese – Optional, but so good on kleftiko. I cut it into 1/2-inch cubes, but crumbled also works. Skip it if you’re dairy-free.

How To Make Kleftiko

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Prep the packets. Cut some large pieces of parchment paper and divide the potatoes, carrots, peppers, and onions evenly between them.
2. Add the lamb and season. Pat the lamb dry, place it over the veggies, then add the garlic, season with herbs and spices, drizzle with oil and lemon juice, and sprinkle with feta.

1. Wrap the pouches. Gather the parchment paper into a little pouch and tie it with twine. Wrap each pouch tightly in foil.

1. Set up the pan. Place all the pouches into a large roasting pan and pour in enough water to cover the bottom.
2. Pop the kleftiko into the oven. Roasting the Greek lamb low and slow in the juices, until the meat is super tender. Unwrap and broil for extra flavor and browning if you like.

My Recipe Tips

• Cut the veggies and potatoes the same size. That way nothing ends up over or undercooked.
• Double wrap the parchment paper pouches with foil if needed to avoid any gaps. You want to be very sure that no water seeps inside.
• You’ll need a large roasting pan for this recipe, even though you don’t need the rack. I tried my 9×13 baking dish and couldn’t get these to fit, unless I used two. My roasting pan is 13×15 inches and this was the perfect size.
• Add water once the pan is in the oven. You can fill the roasting pan on the counter first, but I find it easier to place the pan on the oven rack, then pour in the water. Just work quickly so you don’t let too much heat escape.
• Check every 30-60 minutes if you can, to confirm the water in the pan has not evaporated. If it does, just add more. I don’t add more from the beginning because it can get into the kleftiko pouches if the water level is too high.
• Overbaking can make the meat dry, but underbaking will leave it tough. We’re going for internal temp of 195-205 degrees F. This gets the lamb fall apart tender, much like a pot roast . I recommend waiting until 200-205 degrees at minimum, because it’s actually holding the higher temperature that gets the meat super tender.
• Try not to open the pouches too early. Doing so lets steam escape and can dry out the meat. I prefer to gently insert a probe thermometer through the foil and parchment before baking, so that it beeps when ready. Just make note of where the meat is so you’re inserting it there and not into the vegetables.
• If the Greek lamb seems a little dry after unwrapping the pouches, drizzle it with a bit of oil or broth before broiling. It helps keep it from drying out even more.
• Feel free to assemble the pouches in advance. The olive oil, garlic, and herbs will act as a marinade for the lamb!

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 lb Yukon gold potatoes (cut into 1-inch chunks) ▢
• 4 medium Carrots (peeled and cut into 1-inch chunks; ~10 oz) ▢
• 1 medium Bell pepper (cut into 1-inch squares; I used 1/2 red and 1/2 yellow) ▢
• 1 medium Red onion (cut into 1-inch chunks) ▢
• 1 1/2 lb Boneless leg of lamb (cut into 1-inch chunks) ▢
• 6 cloves Garlic (minced) ▢
• 2 tsp Dried rosemary ▢
• 2 tsp Dried thyme ▢
• 1/2 tsp Ground coriander ▢
• 2 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 1/4 cup Olive oil ▢
• 2 tbsp Lemon juice (optional; from 1 lemon) ▢
• 4 oz Feta cheese (optional; cut into 1/2-inch cubes or crumbled) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 325 degrees F (163 degrees C).
2. Cut 4 large pieces of parchment paper (at least 12×12 inches).
3. Divide the potatoes, carrots, bell peppers, and onions among the pieces of parchment paper.
4. Pat the lamb dry with paper towels. Arrange the pieces over the vegetables.
5. Top the lamb and vegetables with minced garlic. Sprinkle with rosemary, thyme, coriander, salt, and pepper.
6. Drizzle the lamb and veggies with olive oil and lemon juice. Sprinkle feta cheese on top.
7. Fold the parchment paper inward to form a pouch, and tie with cooking twine . Wrap a large piece of foil around the parchment and seal tightly. Repeat with all the pouches.
8. Place the lamb pouches into a large roasting pan . Add water to the pan, enough to make it 1 inch deep.
9. Roast lamb kleftiko in the oven for 2-3 hours. The internal temperature of the meat should reach between 200-205 degrees F (93-96 degrees C).
10. Optional step: Switch the oven to broil on high. Unwrap the parchment paper and foil, and fold over along the edges of the pouches. Broil for 2-3 minutes , until the meat is browned.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 pouch

• Tips: Check out my recipe tips above to help you get perfectly tender lamb, lock in flavor, and make the whole process easier from start to finish.
• Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. I usually store any parcels that we haven’t started still wrapped.
• Meal prep: You can assemble the pouches up to 1 day in advance and store them in the fridge until you’re ready to bake. This actually makes the Greek lamb even more tender from marinating in the oil, salt, and spices.
• Reheat: Warm lamb kleftiko in the oven at 325 degrees F, or the microwave if you have to. I do this with the pouches wrapped, which helps steam them and keep them tender.
• Freeze: Pop the parcels into a zip lock bag and keep in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
• Note on nutrition info: I didn’t include the optional lemon juice and feta cheese. If you add them, the numbers will be slightly higher.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Kleftiko (Greek Lamb Recipe)

Serving Ideas

What I love about this kleftiko recipe is that it makes a complete meal on its own — juicy lamb, veggies, and potatoes all in one pouch. But if you want to round it out, try serving it with a simple Greek salad , a dollop of tzatziki sauce (we did that in Greece!), and maybe some rice or cauliflower rice to soak up the juices.

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Kleftiko (Greek Lamb)

My kleftiko recipe is Greek lamb slow-roasted with veggies, garlic, herbs, and feta in parchment paper. It’s tender, flavorful, and so easy.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/lamb-kleftiko/

Ingredients

• 1 lb Yukon gold potatoes (cut into 1-inch chunks)
• 4 medium Carrots (peeled and cut into 1-inch chunks; ~10 oz)
• 1 medium Bell pepper (cut into 1-inch squares; I used 1/2 red and 1/2 yellow)
• 1 medium Red onion (cut into 1-inch chunks)
• 1 1/2 lb Boneless leg of lamb (cut into 1-inch chunks)
• 6 cloves Garlic (minced)
• 2 tsp Dried rosemary
• 2 tsp Dried thyme
• 1/2 tsp Ground coriander
• 2 tsp Sea salt
• 1/4 tsp Black pepper
• 1/4 cup Olive oil
• 2 tbsp Lemon juice (optional; from 1 lemon)
• 4 oz Feta cheese (optional; cut into 1/2-inch cubes or crumbled)

Instructions

1. Preheat the oven to 325 degrees F (163 degrees C).
2. Cut 4 large pieces of parchment paper (at least 12x12 inches).
3. Divide the potatoes, carrots, bell peppers, and onions among the pieces of parchment paper.
4. Pat the lamb dry with paper towels. Arrange the pieces over the vegetables.
5. Top the lamb and vegetables with minced garlic. Sprinkle with rosemary, thyme, coriander, salt, and pepper.
6. Drizzle the lamb and veggies with olive oil and lemon juice. Sprinkle feta cheese on top.
7. Fold the parchment paper inward to form a pouch, and tie with cooking twine . Wrap a large piece of foil around the parchment and seal tightly. Repeat with all the pouches.
8. Place the lamb pouches into a large roasting pan . Add water to the pan, enough to make it 1 inch deep.
9. Roast lamb kleftiko in the oven for 2-3 hours. The internal temperature of the meat should reach between 200-205 degrees F (93-96 degrees C).
10. Optional step: Switch the oven to broil on high. Unwrap the parchment paper and foil, and fold over along the edges of the pouches. Broil for 2-3 minutes , until the meat is browned.

Maya’s Recipe Notes

Serving size: 1 pouch

• Tips: Check out my recipe tips above to help you get perfectly tender lamb, lock in flavor, and make the whole process easier from start to finish.
• Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. I usually store any parcels that we haven’t started still wrapped.
• Meal prep: You can assemble the pouches up to 1 day in advance and store them in the fridge until you’re ready to bake. This actually makes the Greek lamb even more tender from marinating in the oil, salt, and spices.
• Reheat: Warm lamb kleftiko in the oven at 325 degrees F, or the microwave if you have to. I do this with the pouches wrapped, which helps steam them and keep them tender.
• Freeze: Pop the parcels into a zip lock bag and keep in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
• Note on nutrition info: I didn’t include the optional lemon juice and feta cheese. If you add them, the numbers will be slightly higher.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)