Greek Lamb Kleftiko Baked in Parchment with Vegetables and Feta Recipe

Introduction

Kleftiko is a traditional Greek dish featuring tender lamb slow-cooked with vegetables and aromatic herbs. Wrapped in parchment and foil, the lamb steams in its own juices, resulting in deeply flavorful, melt-in-your-mouth meat. This comforting meal is perfect for a relaxed weekend dinner.

Ingredients

• 1 lb Yukon gold potatoes (cut into 1-inch chunks)
• 4 medium carrots (peeled and cut into 1-inch chunks; about 10 oz)
• 1 medium bell pepper (cut into 1-inch squares; use 1/2 red and 1/2 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 by 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 and arrange them over the vegetables on each parchment piece.
5. Step 5: Sprinkle the minced garlic over the lamb and vegetables, then season with rosemary, thyme, coriander, salt, and pepper.
6. Step 6: Drizzle olive oil and lemon juice (if using) over the contents. Top with feta cheese if desired.
7. Step 7: Fold the parchment paper inward to form a sealed pouch and tie it with cooking twine. Wrap each pouch tightly in a large piece of foil.
8. Step 8: Place the wrapped lamb pouches into a large roasting pan and add water to reach about 1 inch deep.
9. Step 9: Roast in the oven for 2 to 3 hours, until the lamb’s internal temperature reaches 200-205 degrees F (93-96 degrees C) and it is tender.
10. Step 10: (Optional) Switch the oven to broil on high. Carefully unwrap the pouches, fold parchment and foil outward at the edges, and broil for 2 to 3 minutes to brown the meat.

Tips & Variations

• For extra flavor, marinate the lamb in olive oil, lemon juice, garlic, and herbs for a few hours before cooking.
• Use other root vegetables like parsnips or turnips in place of or along with carrots for variety.
• If you don’t have parchment paper, heavy-duty foil alone can be used, but parchment helps prevent sticking and traps steam better.
• Add a splash of red wine to the roasting pan water for subtle richness.
• Serve with crusty bread or a simple Greek salad to complete the meal.

Storage

Store leftover kleftiko in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at low temperature to preserve tenderness and moisture. Avoid microwaving to prevent drying out the lamb.

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 be used but may require slightly longer cooking time to become tender. Monitor the internal temperature and adjust cooking accordingly.

Is it necessary to wrap in both parchment paper and foil?

Wrapping in parchment traps steam and flavors while foil adds extra protection and helps retain moisture during roasting. Using both ensures tender, juicy results but foil alone can suffice if parchment is unavailable.

Greek Lamb Kleftiko Baked in Parchment with Vegetables and Feta Recipe

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★★★★★

4.6 from 126 reviews

• Author: Thomas
• Total Time: 2 hours 50 minutes
• Yield: 4 servings 1x

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Description

Kleftiko is a traditional Greek slow-roasted lamb dish that is cooked wrapped in parchment and foil to lock in moisture and flavors. This recipe combines tender chunks of boneless leg of lamb with hearty Yukon gold potatoes, vibrant carrots, bell peppers, and aromatic herbs like rosemary, thyme, and coriander. The lamb and vegetables are slow-roasted in the oven until meltingly tender, optionally finished under the broiler for a delicious browned crust, and topped with crumbled feta cheese for a classic Greek touch.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 lb Yukon gold potatoes (cut into 1-inch chunks)
• 4 medium carrots (peeled and cut into 1-inch chunks; ~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)

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Instructions

1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for slow roasting the lamb and vegetables.
2. Prepare Parchment Paper: Cut four large pieces of parchment paper, each at least 12×12 inches, to wrap the lamb and vegetables separately.
3. Assemble Vegetables: Divide the Yukon gold potatoes, carrots, bell peppers, and red onions evenly among the parchment paper pieces, creating separate vegetable bases for each pouch.
4. Add Lamb: Pat the lamb chunks dry with paper towels to ensure better browning and place the pieces evenly over the vegetables in each parchment piece.
5. Season: Sprinkle the minced garlic over the lamb and vegetables. Evenly distribute the dried rosemary, thyme, ground coriander, sea salt, and black pepper on top.
6. Dress and Cheese: Drizzle olive oil and optional lemon juice over the lamb and vegetables. Scatter the optional feta cheese cubes or crumbles on top for an authentic Greek flavor.
7. Wrap Pouches: Carefully fold the parchment paper inward to form secure pouches, then tie each with cooking twine. Wrap each pouch tightly with a large piece of foil and seal well to lock in moisture.
8. Prepare Roasting Pan: Place all lamb pouches into a large roasting pan. Pour enough water into the pan to create about 1 inch of water depth, ensuring gentle steaming during roasting.
9. Roast: Roast the lamb pouches in the preheated oven for 2 to 3 hours. The lamb is done when its internal temperature reaches 200-205°F (93-96°C) and becomes tender enough to pull apart.
10. Optional Broil Finish: For a browned crust, switch the oven to broil on high. Unwrap the parchment and foil lightly by folding the edges back to expose the lamb. Broil for 2-3 minutes until the meat and vegetables develop a golden-brown color.

Notes

• Using parchment and foil pouches ensures the lamb steams in its own juices, resulting in unbelievably tender meat.
• You can substitute bone-in lamb for boneless, but adjust cooking time accordingly.
• Adding lemon juice brightens the flavor but can be omitted if preferred.
• Broiling at the end is optional but adds a delicious charred finish.
• Test meat tenderness with a fork; it should easily pull apart when done.
• Leftovers can be refrigerated and reheated gently to maintain tenderness.

• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Greek

Keywords: Kleftiko, Greek lamb, Slow roasted lamb, Greek recipes, Lamb and vegetables, Traditional Greek dish, Oven baked lamb, Greek feta recipes