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Sheet Pan Lamb Kleftiko

Sheet Pan Lamb Kleftiko is a comforting Mediterranean dish made with tender roasted lamb, golden potatoes, lemon, garlic, and herbs. Everything cooks together on one pan, creating juicy meat, flavorful vegetables, and rich pan juices with minimal cleanup.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Marinating Time 15 minutes
Total Time 2 hours 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Lamb and Vegetables
  • 2 pounds boneless lamb shoulder cut into large chunks
  • 4 medium potatoes peeled and cut into wedges
  • 1 large red onion sliced
  • 1 cup cherry tomatoes
Marinade and Seasoning
  • 4 cloves garlic minced
  • 1/4 cup olive oil
  • 1 lemon juiced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup chicken broth
For Serving
  • fresh parsley for garnish

Equipment

  • Sheet Pan
  • Mixing Bowl
  • Aluminum Foil

Method
 

  1. Preheat your oven to 375 F. Line a large sheet pan with parchment paper or foil for easy cleanup.
  2. Place the lamb pieces, potatoes, sliced onion, and cherry tomatoes on the sheet pan. Spread them out so everything cooks evenly.
  3. In a small bowl, mix olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and black pepper until well combined.
  4. Pour the marinade over the lamb and vegetables. Toss gently so each piece is coated. Let sit for 15 minutes if time allows.
  5. Pour the chicken broth onto the pan to help keep the lamb moist and create a light roasting sauce.
  6. Cover the pan tightly with foil and bake for 1 hour, until the lamb begins to turn tender.
  7. Remove the foil and roast for another 30 minutes, until the potatoes are golden and the lamb edges are lightly crispy.
  8. Sprinkle with fresh parsley before serving. Serve hot with pita, crusty bread, or tzatziki if desired.

Notes

Cut the lamb into larger chunks so it stays juicy while roasting. Avoid overcrowding the sheet pan, or the vegetables may steam instead of brown. Leftovers can be stored in the refrigerator for up to 3 days and used in wraps, salads, or grain bowls.