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.
Ingredients
Scale
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)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for slow roasting the lamb and vegetables.
- Prepare Parchment Paper: Cut four large pieces of parchment paper, each at least 12×12 inches, to wrap the lamb and vegetables separately.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
