Greek Lamb Kleftiko in Parchment Packets Recipe
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.
- 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
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
- 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.
- 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.
- Arrange Vegetables: Divide the potatoes, carrots, bell peppers, and onions evenly among the parchment paper squares, forming a bed of vegetables for the lamb.
- 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.
- 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.
- Drizzle Oil and Lemon Juice: Evenly drizzle olive oil and optional lemon juice over the lamb and vegetables to add richness and brightness.
- Add Feta Cheese (Optional): Sprinkle crumbled or cubed feta cheese on top of each pouch if desired, enhancing the dish with creamy, salty notes.
- 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.
- 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.
- 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.
- 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
