Greek Lamb Kleftiko in Parchment Recipe

Introduction

Kleftiko is a traditional Greek dish featuring tender, slow-cooked lamb with hearty vegetables and flavorful herbs. Wrapped in parchment and foil, it steams to perfection, resulting in juicy meat and rich aromas. This recipe is a comforting and impressive way to bring Mediterranean flavors to your table.

Ingredients

• 1 lb Yukon gold potatoes (cut into 1-inch chunks)
• 4 medium carrots (peeled and cut into 1-inch chunks; approximately 10 oz)
• 1 medium bell pepper (cut into 1-inch squares; use half red and half yellow if desired)
• 1 medium red onion (cut into 1-inch chunks)
• 1 1/2 lb boneless leg of lamb (cut into 1-inch chunks)
• 6 cloves garlic (minced)
• 2 tsp dried rosemary
• 2 tsp dried thyme
• 1/2 tsp ground coriander
• 2 tsp sea salt
• 1/4 tsp black pepper
• 1/4 cup olive oil
• 2 tbsp lemon juice (optional; from 1 lemon)
• 4 oz feta cheese (optional; cut into 1/2-inch cubes or crumbled)

Instructions

1. Step 1: Preheat the oven to 325 degrees F (163 degrees C).
2. Step 2: Cut four large pieces of parchment paper, each at least 12×12 inches.
3. Step 3: Divide the potatoes, carrots, bell peppers, and onions evenly among the parchment pieces.
4. Step 4: Pat the lamb chunks dry with paper towels, then arrange them over the vegetables on each parchment piece.
5. Step 5: Sprinkle the minced garlic over the lamb and vegetables. Season with rosemary, thyme, coriander, salt, and black pepper.
6. Step 6: Drizzle olive oil and lemon juice (if using) evenly over the lamb and vegetables. Add feta cheese on top if desired.
7. Step 7: Fold the parchment paper inward to form a sealed pouch and tie securely with cooking twine. Wrap each pouch tightly with a large piece of foil.
8. Step 8: Place the lamb pouches into a large roasting pan. Pour water into the pan until it reaches about 1 inch deep.
9. Step 9: Roast in the oven for 2 to 3 hours, until the lamb is tender and reaches an internal temperature of 200-205 degrees F (93-96 degrees C).
10. Step 10: (Optional) Switch the oven to broil on high. Carefully unwrap the parchment and foil, folding back the edges. Broil for 2-3 minutes until the meat is nicely browned.

Tips & Variations

• For extra flavor, marinate the lamb chunks with olive oil, lemon juice, and herbs for a few hours before cooking.
• Try adding other vegetables like zucchini or cherry tomatoes for additional color and taste.
• Use fresh rosemary and thyme if available for a brighter aroma.
• If you prefer, cook the lamb uncovered with foil only, but be sure to baste occasionally to keep it moist.
• Serve with a side of crusty bread or a simple Greek salad for a complete meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat or in the oven wrapped in foil to prevent drying out. The dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in lamb instead of boneless?

Yes, bone-in lamb can add extra flavor, but it may require a longer cooking time to become tender. Adjust roasting time accordingly and check for doneness.

What if I don’t have parchment paper?

You can use heavy-duty aluminum foil alone to create the pouches, though parchment helps prevent sticking and retains moisture better.

Greek Lamb Kleftiko in Parchment Recipe

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4.8 from 73 reviews

Kleftiko is a traditional Greek slow-roasted lamb dish, known for its tender, flavorful meat cooked alongside hearty vegetables and aromatic herbs. The lamb is wrapped in parchment and foil to seal in moisture, then slow-cooked in the oven until meltingly tender. This recipe incorporates Yukon gold potatoes, carrots, bell peppers, red onion, garlic, and a blend of rosemary, thyme, and coriander for an authentic taste. A finishing touch of feta cheese and optional broiling adds a deliciously browned crust.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 50 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Greek
• Diet: Halal

Ingredients

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Vegetables

• 1 lb Yukon gold potatoes (cut into 1-inch chunks)
• 4 medium carrots (peeled and cut into 1-inch chunks; approx. 10 oz)
• 1 medium bell pepper (cut into 1-inch squares; 1/2 red and 1/2 yellow)
• 1 medium red onion (cut into 1-inch chunks)

Lamb and Seasonings

• 1 1/2 lb boneless leg of lamb (cut into 1-inch chunks)
• 6 cloves garlic (minced)
• 2 tsp dried rosemary
• 2 tsp dried thyme
• 1/2 tsp ground coriander
• 2 tsp sea salt
• 1/4 tsp black pepper

Additional Ingredients

• 1/4 cup olive oil
• 2 tbsp lemon juice (optional; from 1 lemon)
• 4 oz feta cheese (optional; cut into 1/2-inch cubes or crumbled)

Instructions

1. Preheat the oven: Set your oven to 325°F (163°C) to prepare for slow roasting the lamb and vegetables.
2. Prepare parchment paper: Cut 4 large pieces of parchment paper, each at least 12×12 inches, to create individual cooking pouches.
3. Divide vegetables: Evenly distribute the potatoes, carrots, bell peppers, and onions among the parchment pieces.
4. Arrange lamb: Pat the lamb pieces dry with paper towels to ensure better browning, then lay them over the vegetables in each parchment pouch.
5. Add garlic and seasonings: Top the lamb and vegetables with minced garlic, then sprinkle with dried rosemary, thyme, ground coriander, sea salt, and black pepper for robust flavor.
6. Drizzle with olive oil and lemon juice: Pour olive oil and optional lemon juice evenly over the lamb and vegetables. Sprinkle feta cheese on top if using.
7. Seal the pouches: Fold the parchment paper inward to securely form a pouch and tie with cooking twine. Wrap each pouch in a large piece of foil and seal tightly to lock in moisture.
8. Prepare roasting pan: Place the sealed lamb pouches into a large roasting pan. Pour in water until it reaches about 1 inch deep to help create a moist cooking environment.
9. Roast the lamb: Cook in the preheated oven for 2-3 hours, until the lamb is tender and the internal temperature reaches between 200-205°F (93-96°C) for optimal softness.
10. Optional broil for browning: Switch oven to broil on high. Carefully unwrap the parchment and foil, folding back edges to expose the meat, then broil for 2-3 minutes to brown and crisp the surface.

Notes

• For best results, use boneless leg of lamb as it becomes tender during slow roasting.
• The use of parchment and foil helps to trap steam and keep the meat juicy and vegetables perfectly cooked.
• If you prefer stronger lemon flavor, add extra lemon juice prior to cooking.
• Broiling at the end is optional but adds a nice charred crust to the dish.
• Adjust herbs and seasoning according to personal taste preferences.
• This dish pairs well with a side of Greek salad or crusty bread.

Keywords: Greek lamb kleftiko, slow roasted lamb, parchment pouch lamb, Greek roast lamb recipe, traditional kleftiko