Greek Kleftiko Lamb Grill – Slow-Grilled Lamb with Herbs

Introduction

Kleftiko Lamb is a traditional Greek dish featuring slow-grilled lamb infused with garlic, lemon, and aromatic herbs. With the Arteflame grill, you’ll achieve a mouthwatering sear at 1,000F on the center grill grate before allowing the meat to cook gently on the flat cooktop, locking in all the juices for the most flavorful, tender lamb imaginable. This recipe will show you how to make the perfect Kleftiko lamb with no need for an oven, pots, or pans—just fire, meat, and flavor!

Ingredients

• 1 leg of lamb (bone-in, about 5 lbs)
• 4 large potatoes, cut into wedges
• 6 cloves garlic, minced
• Juice of 2 lemons
• 1/2 cup unsalted butter, melted
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh oregano, chopped
• 1 tbsp sea salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• Parchment paper and butcher’s twine

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood on top of the soaked napkins and light the paper.
3. Allow the grill to heat for about 20 minutes until the center grill grate reaches 1,000F and the flat cooktop reaches optimal temperatures.

Step 2: Prepare the lamb

1. Rub the lamb generously with salt, pepper, smoked paprika, minced garlic, chopped rosemary, and oregano.
2. Drizzle the lemon juice and melted butter over the lamb, ensuring an even coating.

Step 3: Sear the lamb

1. Place the lamb on the center grill grate and sear each side for about 2–3 minutes to lock in the juices.
2. Transfer the lamb to the flat cooktop towards the outer edges to continue cooking at a lower heat.

Step 4: Grill the potatoes

1. Toss the potato wedges in melted butter, salt, and a bit of rosemary.
2. Place them on the Arteflame cooktop near the hotter center for a crispy golden-brown texture.

Step 5: Wrap and slow-cook the lamb

1. Place the lamb on a large sheet of parchment paper.
2. Add the grilled potatoes around the lamb.
3. Wrap the parchment paper securely and tie it with butcher’s twine.
4. Set the wrapped lamb on the outer edge of the Arteflame cooktop and let it cook, turning occasionally, for about an hour.

Step 6: Final sear and rest

1. Unwrap the lamb and place it back on the hotter section of the flat cooktop for a final crispy sear.
2. Remove the lamb when the internal temperature is about 15F below your desired doneness as it will continue cooking while resting.

Tips

• Let the lamb rest for at least 15 minutes before slicing to ensure maximum juiciness.
• Use fresh herbs for the best flavor profile.
• Keep the potatoes near the center of the flat cooktop for a crispier texture.

Variations

1. Spicy Mediterranean Kleftiko: Add a teaspoon of chili flakes and cumin to give the dish a warm spice.
2. Garlic-Herb Kleftiko: Double the garlic and add thyme for an extra aromatic profile.
3. Lemon-Pepper Kleftiko: Use extra lemon juice and black pepper for a zesty, tangy twist.
4. Wine-Infused Kleftiko: Marinate the lamb in red wine and garlic overnight for a deeper, richer flavor.
5. Cheese-Stuffed Kleftiko: Stuff the lamb with crumbled feta before grilling for a creamy, tangy surprise.

Best Pairings

• A bold Greek red wine like Xinomavro or Agiorgitiko
• Grilled vegetables such as zucchini, bell peppers, and eggplant
• A fresh tzatziki sauce for dipping
• Warm pita bread or grilled flatbread

Conclusion

Grilling Kleftiko Lamb on the Arteflame ensures the perfect balance of crispy sear and slow-cooked tenderness. Whether you’re entertaining guests or simply indulging in a delicious Greek feast, this recipe delivers rich, herbaceous flavors that enhance the natural taste of the lamb.