Greek Lamb Kleftiko in Parchment with Potatoes, Vegetables, and Feta Recipe

Introduction

Kleftiko is a traditional Greek dish featuring tender, slow-roasted lamb with hearty vegetables. Cooked in parchment to seal in moisture and flavor, this recipe delivers a rich and aromatic meal perfect for family dinners or special occasions.

Ingredients

• 1 lb Yukon gold potatoes (cut into 1-inch chunks)
• 4 medium carrots (peeled and cut into 1-inch chunks; approximately 10 oz)
• 1 medium bell pepper (cut into 1-inch squares; use half red and half 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 your 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: Distribute the potatoes, carrots, bell peppers, and onions evenly among the parchment pieces.
4. Step 4: Pat the lamb pieces dry with paper towels and arrange them on top of the vegetables.
5. Step 5: Sprinkle the minced garlic over the lamb and vegetables, then evenly season with rosemary, thyme, coriander, salt, and pepper.
6. Step 6: Drizzle olive oil and lemon juice over the lamb and vegetables. Add feta cheese on top if using.
7. Step 7: Fold the parchment paper inward to create a sealed pouch, then tie it securely with cooking twine. Wrap each pouch tightly in foil.
8. Step 8: Place the bundled pouches in a large roasting pan. Pour water into the pan until it reaches 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 the meat is tender.
10. Step 10: (Optional) For a browned finish, unwrap the pouches partially, folding edges to expose the lamb, and broil on high for 2 to 3 minutes.

Tips & Variations

• Use fresh herbs instead of dried for a brighter flavor and add a sprig inside each pouch before sealing.
• Swap Yukon gold potatoes for baby red potatoes or sweet potatoes for a different texture and taste.
• Omit the feta cheese for a dairy-free version or substitute with a sprinkle of Parmesan before broiling.
• Serve with crusty bread or a simple Greek salad to complement the rich lamb.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a covered dish in the oven at 300 degrees F until heated through to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Kleftiko without parchment paper?

Using parchment paper helps seal in moisture and keep flavors concentrated, but you can use a covered roasting dish or wrap tightly in foil if parchment is unavailable.

What cut of lamb works best for this recipe?

Boneless leg of lamb is ideal because it becomes tender with slow cooking, but shoulder or shank cuts can also be used for rich flavor and tenderness.

Greek Lamb Kleftiko in Parchment with Potatoes, Vegetables, and Feta Recipe

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Kleftiko is a traditional Greek dish featuring tender, slow-roasted lamb with a medley of vegetables such as potatoes, carrots, bell peppers, and onions. Infused with garlic, herbs like rosemary and thyme, and a hint of lemon juice, this rustic meal is baked in parchment paper and foil to lock in moisture and flavor. The optional addition of feta cheese adds a classic Greek touch, making this dish both comforting and aromatic.

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

Ingredients

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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)

Meat

• 1 1/2 lb boneless leg of lamb (cut into 1-inch chunks)

Seasonings & Others

• 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. 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 four large pieces of parchment paper, each at least 12 by 12 inches, to create individual cooking pouches.
3. Divide vegetables: Evenly distribute the potatoes, carrots, bell peppers, and onions among the parchment pieces, forming a bedding for the lamb.
4. Prepare the lamb: Pat the lamb chunks dry with paper towels to ensure better roasting. Arrange them over the vegetables on each parchment piece.
5. Add seasonings: Sprinkle the minced garlic evenly atop the lamb and vegetables. Then, season with dried rosemary, thyme, ground coriander, sea salt, and black pepper.
6. Drizzle liquids and cheese: Pour olive oil and optional lemon juice over the lamb and veggies. Add the optional feta cheese cubes or crumbles on top for a burst of creamy flavor.
7. Seal the pouches: Fold the parchment paper inward around the ingredients to form sealed pouches and tie with cooking twine. Wrap each pouch tightly with a large piece of aluminum foil.
8. Prepare roasting pan: Place the sealed lamb pouches into a large roasting pan. Pour water into the pan until it reaches about 1 inch deep to maintain moisture during roasting.
9. Roast: Roast the lamb in the oven for 2 to 3 hours, until the internal temperature of the meat reaches between 200°F and 205°F (93-96°C), ensuring the lamb is tender and flavorful.
10. Optional broil: For a crispier finish, switch the oven to broil on high after roasting. Carefully unwrap the foil and parchment and fold the edges back over the ingredients. Broil for 2-3 minutes until the meat is nicely browned on top.

Notes

• Slow roasting at low temperature ensures the lamb becomes very tender and infuses the vegetables with rich flavor.
• Using parchment paper and foil creates a sealed environment that traps steam and keeps the meat juicy.
• The internal temperature target of 200-205°F is key to achieving fall-apart lamb typical of kleftiko.
• Feta cheese is optional but adds a salty, creamy dimension to the dish.
• Ensure the roasting pan has enough water before placing the pouches to prevent burning and maintain moisture.
• The broiling step is optional but recommended to add a lightly browned crust to the meat.

Keywords: Kleftiko, Greek lamb, slow roasted lamb, parchment baked, Mediterranean lamb recipe, traditional Greek recipe, lamb with vegetables