Kleftiko - Roasted Goat

Kleftiko, made with Goat Leg or Lamb Leg, is a traditional Greek recipe that has stood the test of time. Slow cooked meat, pull-apart tender using only forks, perfected over the ages. Smothered in a pan gravy, this roasted goat dinner is sure to impress your guests.

Why You'll Love This Recipe

• It's Greek - yes, all authentic Greek foods are full of flavor and delicious! Bring back memories of Greece with this meal
• Goat or Lamb - versatile to use goat leg or lamb in this recipe
• Special Occasion Meal - a delicious recipe perfect for hosting a dinner party, Easter or holiday feast or a summer dinner party
• One Pan Dish - easily made and roasted in a single roasting pan - the meat, vegetables and goat gravy

Ingredients

• Goat Leg - or use Lamb Leg, whole bone-in
• Potatoes - for roasting
• Tomatoes - cut in chunks or add small or cherry tomatoes
• Red Bell Pepper - for sweetness
• Onion - cut into large chunks
• Bay Leaf - adds flavor
• Halloumi or Kefalotyri Cheese - sheep or goat's cheese with a high melting point
• Butter - adds creamy flavor for roasting vegetables
• White Wine - perfect to blend with flavors for gravy, adds moisture for cooking

Kleftiko Marinade

• Herbs - Rosemary and Greek Oregano
• Spices - cinnamon, salt, black pepper, chili flakes (optional)
• Aromatics - 6 cloves garlic - don't be shy, this adds so much flavor!
• Olive Oil - good quality extra virgin olive oil
• Lemon - juice of a lemon, including lemon zest

What You'll Need

• Parchment Paper - to capture the steam (traditionally made in clay pot) and makes cleaning up super easy
• Aluminum Foil - adds extra layer to heat and to fully trap moisture
• Food Processor or Mini Chopper - for blending marinade
• Large Roasting Pan with grill rack - used a 16" roasting pan to fit it all in

How to Make Kleftiko

1. Make Marinade: Place rosemary, garlic, olive oil, oregano, cinnamon, lemon juice, lemon zest, chilli flakes, salt and pepper into a small food processor or blender. Process until smooth and combined.
2. Prepare vegetables: Cut potatoes in half, chop onions, tomatoes and pepper into chunks. If using cherry tomatoes or small tomatoes you can keep whole. Place in a bowl.
3. Prepare Meat: using a small, sharp knife, make a few slits into the meat so the marinade penetrates. Alternatively you can chop the meat into chunks or large pieces. Place in a bowl.
4. Marinate: Spread half of the marinade over the vegetables and half over the goat. Using your hands, rub until fully covered.
5. Pre-heat: oven to 340°F (170°C).
6. Prepare Parchment Paper: Line a large roasting pan with foil in the shape of a cross (ensure there is a long overhang). Lay parchment paper in the exact same way over the foil. 
7. Assemble Kleftiko: Spread the potatoes and vegetables on parchment paper and place goat over the top. Place halloumi cheese and butter over the potatoes. Add bay leaf, extra whole garlic cloves (optional) and pour liquid on the side of the parchment paper. 
8. Fold Parchment: Make a parchment parcel by pulling together parchment paper sides and crimping together. Repeat with foil to ensure parchment paper is fully wrapped in foil.
9. Roast: Place in oven and cook for 3½ hours, until meat is fork tender. Open the parchment paper and increase oven temperature to 400°F (200°C) and allow to brown up for 30 minutes.
10. Rest and Serve: Cover with foil and allow to rest for 20 minutes. Pull apart the meat with forks and serve over the vegetables. Garnish with squeeze of lemon and a sprinkle of fresh rosemary, with mustard on the side.

Cheese for Kleftiko

Kleftiko has traditionally been made with Kefalotyri Cheese which can sometimes be hard to find. It's a tangy, sharp and salty cheese with a high melting point. I suggest to substitute with Halloumi Cheese which is easier to find. Alternatively, you can use Greek Feta made with sheep's milk.

How to Serve Kleftiko

Kleftiko is always served with the rustic potatoes and vegetables it cooked over. However, it's also common to serve alongside Greek Salad, homemade Tzatziki and Pita or a crusty loaf. Actually you can serve it alongside any of the Greek Meze Plates if you are making a feast!

How to Make Easy Goat Gravy

1. Collect Drippings and Pan Juices - pour juices into pan, without any whole vegetable pieces (strain if needed)
2. Add Stock (optional) - if there is not enough drippings, add 1 cup of beef stock to pan
3. Simmer - bring pan juices to a low simmer
4. Thicken - add 1 tablespoon of potato starch (corn starch) with 1 tablespoon of cold water in a glass. Mix together and add to simmer juices. Simmer for 2 minutes.
5. Adjust - if desired thickness isn't achieved, repeat by adding another tablespoon of starch and water mixture and allow to simmer for several minutes.
6. Season - add salt and pepper and serve over your roasted goat

Recipe Tips and FAQs

• Marinate - for best flavor, allow meat to marinate for 2 hours, or even overnight in the fridge before roasting
• Goat Pieces - try this recipe with goat pieces if whole bone-in goat leg isn't available
• Bring Meat to Room Temperature - take out of the fridge at least an hour before you are ready to cook to ensure even cooking
• Greek Oregano - find dried Greek Oregano (Rigani) for an authentic taste. It's more savory and earthy than its Italian counterpart.
• Extra Parchment Paper - don't be stingy, plan to cut extra long parchment paper. Suggest to allow to overhang at least 12 inches from edge of pan. If pan is wide, allow to overlap on base of pan, adding extra piece if needed. Pinch and roll it up in a way that traps the steam.
• Double Recipe - if hosting a large gathering or celebration, double the goat leg! Two goat legs are better than one! (as pictured)

Can I Substitute Leg with Shoulder?

Yes, if you don't have goat or lamb leg, you can substitute with goat shoulder. You can also use boneless lamb leg, but bone adds flavor and keeps meat moist.

Storage

• Fridge - place in an airtight container and keep refrigerated to enjoy within 3 days
• Freezer - place cooled goat in an airtight container or Ziploc bag (squeeze the air out) and keep frozen for up to 3 months. Defrost before re-heating.
• Re-heating - Place or a tray, cover with foil and reheat in oven until hot. Alternatively, put in microwave and re-heat for 1 minute, then in 30 second increments until it's hot enough

Greek Recipes You'll Love

• Spanakopita Triangles
• Easy Grilled Zucchini
• Instant Pot Lamb - Greek Style
• Greek Fried Cheese - Saganaki
• Greek Green Beans
• Honey Roasted Figs

This foolproof recipe will give you perfectly tender roasted goat, every time. A rustic Greek recipe with the perfect balance of flavors the penetrates the meat, as it melts in your mouth Bon Appetit! Приятного аппетита!

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