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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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/greek-lamb-kleftiko-in-parchment-recipe/