Greek comfort food that warms from the inside out. Tender lamb kleftiko steeped in lemon, oregano and garlic while roasting alongside golden Cyprus potatoes and sweet onions. A whole roast white cabbage, hollowed and stuffed with smoky spiced butter, charred at the edges and silky inside.
Prep: overnight
Cook: over 2 hours
Serves: Serves 6
Dietary: Egg-free, Nut-free
By Georgina Hayden
From Saturday Kitchen Recipes
Kleftiko with whole roast cabbage scores a balanced Nutri-Score C, with lean lamb protein and fibre-rich cabbage, potatoes and onions offset by butter richness and roasting oils. Traditional Greek ingredients create satisfying feasts without excessive processing.
Approximate per serving: 650-750 kcal, moderate fat from olive oil and spiced butter, good protein from lamb, carbs from Cyprus potatoes, fibre from cabbage and onions, minimal sugars.
Equipment
Ingredients
Kleftiko
- 1 leg or shoulder of lamb (approx 2kg/4lb 8oz), cut into 4 large pieces or left whole
- olive oil, for drizzling
- ½ tbsp dried oregano
- 3 bay leaves, crushed
- 1 head garlic
- 1kg/2lb 4oz Cyprus potatoes (or Maris Pipers), scrubbed and cut into wedges
- 2 onions, cut into thin wedges
- 4 ripe tomatoes, roughly chopped
- 1 cinnamon stick
- few fresh oregano sprigs (optional)
- 2 lemons, juice only
- 250ml/9fl oz white wine
- sea salt and freshly ground black pepper
Spiced butter
- 4 garlic cloves, finely grated
- 1 lemon, zest only
- 1 tbsp sweet smoked paprika
- 1 tsp ground coriander
- ½ tsp Aleppo pepper (or ¼ tsp dried red chilli flakes)
- 100g/3½oz unsalted butter, room temperature, chopped
- sea salt and freshly ground black pepper
Whole roast cabbage
- 1 white cabbage (approx 750g/1lb 10oz)
- 4 onions, cut into 2.5cm/1in wedges
- 500ml/18fl oz vegetable stock
- 50ml/2fl oz olive oil
- salt and freshly ground black pepper
Customise
- Swap lamb shoulder for leg of lamb if you prefer leaner meat, or use goat for more authentic Greek taverna flavour.
- Use regular white potatoes instead of Cyprus potatoes; King Edward or Maris Piper give similar fluffy results.
- Replace Aleppo pepper with regular chilli flakes or sumac for different tangy heat in the spiced butter.
- Make it vegetarian by replacing lamb with whole cauliflower or large chunks of portobello mushrooms.
- Use chicken stock instead of vegetable stock if you want richer cabbage flavour that echoes the lamb kleftiko.
Method
- Start the lamb marinade (overnight) by placing your lamb pieces in a large dish. Drizzle generously with olive oil, then season well with sea salt, black pepper, dried oregano and crushed bay leaves. Peel two garlic cloves, cut each into quarters, and stab eight deep incisions into the lamb – poke those garlic slivers right in for flavour bombs that melt through the meat.
- Massage and rest overnight by rubbing the herb-oil mixture all over the lamb, making sure every bit gets coated. Cover tightly and pop in the fridge overnight – this marinade transforms good lamb into fall-apart kleftiko magic, so do not skip it.
- Prep for roasting (15 minutes before cooking) by taking the lamb out to come to room temperature. Preheat oven to 160C/140C Fan/Gas 3. Line your largest roasting tin with greaseproof paper, leaving plenty of overhang for sealing – double layer if needed for width.
- Build the vegetable base (10 minutes) by crushing the remaining unpeeled garlic cloves with a knife blade. Tumble in the potato wedges, onion wedges, chopped tomatoes, cinnamon stick and fresh oregano sprigs if using. This chunky base catches all the lamb juices and lemon wine gravy.
- Position lamb and seal (5 minutes) by nestling the marinated lamb pieces on top of the vegetables. Spoon over any marinade from the dish, squeeze both lemons generously over everything, then pour white wine around the edges. Wet a fresh sheet of greaseproof paper, wring it out, and tuck it over the lamb, crimping all edges tightly to trap steam.
- Slow roast kleftiko (3-4½ hours) by sliding into the oven. For lamb pieces, check at 3 hours; whole leg needs 4½ hours minimum. The paper parcel creates its own gentle oven, turning lamb meltingly tender while vegetables soak up every bit of flavour.
- Crisp the finish (15 minutes + 10 minutes rest) by removing the top paper, cranking oven to 200C/180C Fan/Gas 6, and roasting uncovered 15 minutes for golden colour. Rest 10 minutes loosely covered – juices redistribute for perfect slicing.
- Make spiced butter while lamb roasts (5 minutes) by grating garlic cloves into room temperature butter. Add lemon zest, smoked paprika, ground coriander, Aleppo pepper, salt and pepper. Beat until smooth and spreadable – this smoky compound butter waits for both lamb and cabbage.
- Prep cabbage (while kleftiko finishes) by preheating oven to 200C/180C Fan/Gas 6 if needed. Slice just enough off cabbage base to sit flat. Use paring knife to carefully hollow out core without piercing sides – think apple corer technique but gentler.
- Stuff and surround cabbage (5 minutes) by sitting hollowed cabbage core-up in deep casserole or roasting tin. Wedge onions around base. Spoon third of spiced butter into cabbage cavity, dot another third over onions and exterior. Pour vegetable stock in tin base, drizzle olive oil everywhere, season lightly.
- First cabbage roast (1¼ hours) by covering tightly with lid or foil. Roast until cabbage yields to knife but holds shape – steam does the work, butter melts through layers.
- Flip and finish cabbage (1 hour) by carefully turning cabbage core-side down (use spatulas). Pierce top several times with knife, baste generously with remaining spiced butter. Squeeze second lemon over onions, return uncovered to oven until edges char beautifully and onions caramelise.
- Serve family-style by bringing lamb tin to table with resting juices, carving lamb tableside. Wedge cabbage into thick slices, spooning onions and buttery stock over. Let everyone build plates with lamb kleftiko, roast potatoes, cabbage and pan gravy.
Suggested Wine Pairing
Kleftiko with whole roast cabbage demands wines that embrace slow-roast lamb richness, lemon brightness, oregano earthiness and spiced butter smokiness. These UK supermarket picks under £12.50 balance Greek herbs, cinnamon warmth and cabbage sweetness perfectly.
- Morrisons The Best Xinomavro – Native Greek red with wild cherry, herbs and firm tannins that mirror oregano, bay and cinnamon in lamb kleftiko while cutting through spiced butter richness.
- Asda Limnio – Juicy Greek red with plum, spice and Mediterranean herbs that echo the lemon-oregano marinade and handle roast cabbage sweetness beautifully.
- Tesco Finest Agiorgitiko – Soft redcurrant, violet and gentle oak complement slow-roast lamb tenderness while bright acidity refreshes between spiced buttery cabbage bites.
What can you serve with this
- Tzatziki – Cool yogurt, cucumber, garlic and dill cuts through rich lamb kleftiko and cleanses between spiced butter mouthfuls.
- Greek village salad – Tomatoes, cucumber, red onion, feta and olives provide juicy crunch contrasting tender roast vegetables.
- Spanakorizo – Spinach rice absorbs kleftiko pan juices while adding green freshness to buttery cabbage.
- Charred tenderstem broccoli – Simply grilled with lemon and olive oil echoes cabbage char while staying light.
- Yogurt flatbreads – Soft pillowy breads perfect for scooping lamb, cabbage and spiced butter together.
FAQs for Kleftiko with whole roast cabbage
- What does kleftiko mean? Greek for “in the style of thieves” – bandits stole lamb and cooked it sealed in parchment underground so smoke would not give them away.
- Can I use lamb leg instead of shoulder? Leg works but stays firmer; shoulder gives that melt-in-mouth kleftiko texture everyone loves.
- How do you hollow cabbage without breaking? Sharp paring knife, work slowly around core in circle; preserve outer leaves for structure.
- Can I make spiced butter ahead? Yes, refrigerate 3 days or freeze; soften before using so it melts through cabbage evenly.
- What if I cannot find Cyprus potatoes? Maris Piper, King Edward or Desirée give similar fluffy texture for authentic kleftiko.
- Why cinnamon stick in kleftiko? Traditional Greek sweet-spice note that balances lemon acidity and lamb richness subtly.