Greek Lamb Kleftiko in Parchment Packets Recipe

Introduction

Kleftiko is a traditional Greek slow-roasted lamb dish that melts in your mouth and bursts with Mediterranean flavors. Tender lamb is cooked with vegetables, herbs, and a touch of lemon, all wrapped in parchment for juicy, aromatic results. It’s a comforting meal perfect for a special occasion or a cozy 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 for color)
• 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 4 large pieces of parchment paper, each at least 12×12 inches.
3. Step 3: Divide the potatoes, carrots, bell peppers, and onions equally among the parchment pieces.
4. Step 4: Pat the lamb dry with paper towels, then arrange the lamb pieces over the vegetables on each parchment.
5. Step 5: Sprinkle the minced garlic evenly 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 each portion, then sprinkle feta cheese on top, if desired.
7. Step 7: Fold the parchment paper inward to form a secure pouch and tie with cooking twine. Wrap each pouch tightly in aluminum foil.
8. Step 8: Place the wrapped pouches into a large roasting pan. Pour enough water into the pan to create a 1-inch deep bath.
9. Step 9: Roast in the oven for 2-3 hours until the lamb reaches an internal temperature of 200-205 degrees F (93-96 degrees C) and is tender.
10. Step 10: (Optional) Switch oven to broil on high, carefully unwrap the foil and parchment edges, fold them back, and broil for 2-3 minutes to brown the meat.

Tips & Variations

• For extra flavor, marinate the lamb in olive oil, garlic, and herbs a few hours before cooking.
• Use fresh rosemary and thyme if available for a more aromatic dish.
• Serving with crusty bread or a side Greek salad complements the rich lamb.
• Instead of lamb, try this method with goat or beef for a different twist.
• Add a splash of white wine to the water bath for subtle depth.

Storage

Store leftover kleftiko 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 at 300 degrees F until warmed through to retain moisture. It 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

What cut of lamb is best for kleftiko?

Boneless leg of lamb is ideal because it stays tender with slow cooking and can be easily cut into chunks. Shoulder can also work but may require longer cooking.

Can I make kleftiko without parchment paper?

The parchment helps keep the lamb and vegetables moist and infused with flavor. If you don’t have parchment, wrap tightly in foil alone or use a covered baking dish, but the texture may differ slightly.

Greek Lamb Kleftiko in Parchment Packets Recipe

Print Recipe

★★★★★

4.8 from 75 reviews

Kleftiko is a traditional Greek lamb dish known for its tender, slow-roasted lamb combined with rustic vegetables and aromatic herbs. Cooked in parchment paper pouches to trap all the juices and flavors, this recipe delivers succulent lamb infused with garlic, rosemary, thyme, and a touch of lemon, finished optionally with creamy feta cheese. Perfect for a comforting meal that highlights Mediterranean flavors.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Greek

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

Other 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, ensuring the lamb will cook tenderly over several hours.
2. Prepare Parchment Paper: Cut 4 large squares of parchment paper, at least 12×12 inches each, to create cooking pouches for the lamb and vegetables.
3. Arrange Vegetables: Divide the potatoes, carrots, bell peppers, and onions evenly among the parchment paper squares, forming a bed of vegetables for the lamb.
4. Prepare the Lamb: Pat the lamb chunks dry with paper towels to remove excess moisture and arrange them evenly over the vegetables on each parchment piece.
5. Add Garlic and Herbs: Sprinkle the minced garlic on top of the lamb and vegetables, followed by the dried rosemary, thyme, ground coriander, sea salt, and black pepper to infuse flavor.
6. Drizzle Oil and Lemon Juice: Evenly drizzle olive oil and optional lemon juice over the lamb and vegetables to add richness and brightness.
7. Add Feta Cheese (Optional): Sprinkle crumbled or cubed feta cheese on top of each pouch if desired, enhancing the dish with creamy, salty notes.
8. Seal Parchment Pouches: Fold the parchment paper around the contents to form tight pouches and tie securely with cooking twine. Wrap each parchment pouch with a large piece of aluminum foil and seal tightly to lock in juices during roasting.
9. Prepare for Roasting: Place the lamb pouches into a large roasting pan, then pour water around them until it reaches about 1 inch deep to create steam and keep the meat moist throughout roasting.
10. Roast the Lamb: Roast in the preheated oven for 2 to 3 hours. The lamb is done when its internal temperature reaches between 200-205°F (93-96°C), indicating the meat is tender and falling apart.
11. Optional Broil for Browning: Switch your oven to broil on high. Carefully unwrap the foil and parchment, folding over the edges to expose the meat and vegetables. Broil for 2-3 minutes until the lamb develops a golden-brown crust for added texture and flavor.

Notes

• Using parchment and foil pouches helps keep the lamb moist and tender by trapping steam during roasting.
• The long roasting time at low temperature is crucial for breaking down the lamb’s connective tissues, resulting in melt-in-your-mouth tenderness.
• Adjust the seasoning to taste; you can add more herbs or spices if preferred.
• Serve the lamb and vegetables with crusty bread or a simple salad for a complete meal.
• Feta cheese is optional but adds authentic Greek flavor and a nice contrast to the savory lamb.
• Ensure the internal temperature reaches at least 200°F for traditional kleftiko’s signature texture.

Keywords: Kleftiko, Greek lamb recipe, slow roasted lamb, Mediterranean lamb, roasted lamb with vegetables, parchment paper cooking, Greek cuisine