
Greek Arnaki Kleftiko, A Dish Steeped in Tradition
Arnaki Kleftiko, or “bandit’s lamb,” is a classic Greek dish that tells a story of history and flavor.
Traditionally, it’s said to have originated with klephtes (rebels) who cooked stolen lamb in sealed pits to conceal the aroma.
Today, it’s prepared a bit differently but still captures the essence of slow-cooked, aromatic perfection.
Tender lamb is marinated in thyme honey, garlic, oregano, lemon juice, and sweet paprika, then paired with vegetables like peppers, tomatoes, and potatoes.
Cubes of kefalotyri cheese add a salty richness, and fresh thyme enhances its herbal notes.
All these ingredients are wrapped in parchment paper and baked, sealing in their juices and creating a symphony of flavors.
The result? A succulent, melt-in-your-mouth lamb dish with perfectly roasted vegetables and a rich, flavorful broth.
Serve it straight from the parchment for a rustic, authentic experience.
Arnaki Kleftiko is not just a meal—it’s a taste of Greek heritage that brings people together.
Perfect for a festive gathering or a cozy family dinner, it’s a dish that celebrates the joy of slow cooking and sharing.
Shop the Ingredients
1.5 kg boneless lamb leg, cut into 3-4 cm pieces
60 g Greek thyme honey
2 garlic cloves, finely chopped
1 tbsp dried oregano
Juice from 2 lemons
Zest of 1 lemon + extra for serving
1 medium onion, finely diced
200 ml dry white wine
500 ml vegetable broth or water
3 horn peppers, finely diced
300 g tomatoes, diced
2-3 potatoes, cut into small pieces
300 g Greek kefalotyri cheese, cubed
1 tsp sweet paprika
Leaves from 4-5 sprigs of fresh thyme
70 ml olive oil
Salt and black pepper
Directions
Place the lamb pieces in a large bowl.
Blend the honey, garlic, oregano, lemon juice, zest, and paprika until smooth.
Pour the mixture over the lamb and mix well to coat all the pieces evenly.
Preheat the oven to 180°C (fan setting).
Heat the olive oil in a wide pot over medium-high heat. Sear the lamb pieces for 5-6 minutes until golden brown.
Add the onion, season with salt and pepper, and sauté for 2-3 minutes until softened.
Deglaze with wine, letting the alcohol evaporate for 4-5 minutes.
Add the broth or water and bring to a boil. Remove from heat.
Lay a large piece of parchment paper (double-layered) on your countertop.
Place the peppers, tomatoes, potatoes, and lamb (along with some of the pot’s juices) in the center.
Nestle half the cheese cubes among the lamb and scatter the rest over the vegetables.
Wrap the parchment tightly to form a sealed package, securing with kitchen twine. Wrap the entire package with aluminum foil and place it on a baking tray.
Bake for approximately 2 hours until the lamb is tender.
Carefully open the package, cut the twine, and increase the oven temperature to 200°C.
Return the open package to the oven and roast for 15-25 minutes until the meat is nicely browned.
Transfer the contents to a serving platter, sprinkle with fresh thyme leaves and extra lemon zest, and serve warm.
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