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

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★★★★★

4.6 from 90 reviews

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.

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)

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

Find it online: https://kitchenbynora.com/greek-lamb-kleftiko-in-parchment-with-potatoes-vegetables-and-feta-recipe/