Kleftiko (Greek Slow-Roasted Lamb Pouch with Vegetables and Feta) Recipe

Introduction

Kleftiko is a traditional Greek dish featuring tender lamb slow-cooked with vegetables and aromatic herbs. This method locks in flavor and creates a comforting, savory meal that’s easy to prepare and perfect for any occasion.

Ingredients

• 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; 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, at least 12×12 inches each.
3. Step 3: Divide the potatoes, carrots, bell peppers, and onions evenly among the pieces of parchment paper.
4. Step 4: Pat the lamb dry with paper towels and arrange the pieces over the vegetables on each parchment sheet.
5. Step 5: Sprinkle the minced garlic over the lamb and vegetables. Then season with rosemary, thyme, coriander, sea salt, and black pepper.
6. Step 6: Drizzle olive oil and lemon juice (if using) over the lamb and veggies. Scatter the feta cheese on top, if desired.
7. Step 7: Fold the parchment paper inward to form a sealed pouch and tie with cooking twine. Wrap each pouch tightly with a large piece of foil. Repeat for all pouches.
8. Step 8: Place the lamb pouches in a large roasting pan and add water to reach about 1 inch deep in the pan.
9. Step 9: Roast in the oven for 2-3 hours, until the lamb is very tender and reaches an internal temperature of 200-205 degrees F (93-96 degrees C).
10. Step 10: (Optional) Switch the oven to broil on high. Carefully unwrap the parchment and foil, folding the edges back. Broil for 2-3 minutes to brown the meat slightly.

Tips & Variations

• For extra flavor, marinate the lamb with garlic, herbs, and lemon juice a few hours before cooking.
• Use a mix of colorful bell peppers for a visually appealing dish.
• Feta cheese adds a nice tang but can be omitted for a dairy-free version.
• If you don’t have parchment, use foil alone but be sure to seal tightly to keep moisture in.

Storage

Store leftover kleftiko in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in lamb instead of boneless?

Yes, bone-in lamb can be used but may require a longer cooking time to become tender. Adjust accordingly and check for doneness.

What can I serve with kleftiko?

Kleftiko pairs well with a simple Greek salad, crusty bread, or roasted vegetables to complete the meal.

Kleftiko (Greek Slow-Roasted Lamb Pouch with Vegetables and Feta) Recipe

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★★★★★

4.4 from 126 reviews

• Author: lilan
• Total Time: 2 hours 50 minutes
• Yield: 4 servings 1x

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Description

Kleftiko is a traditional Greek dish featuring tender, slow-roasted lamb with a medley of aromatic vegetables and herbs. Cooked in parchment paper and foil pouches to seal in moisture and flavors, this rustic recipe results in fall-apart lamb accompanied by perfectly roasted potatoes, carrots, bell peppers, and onions. Enhanced with garlic, rosemary, thyme, and optional feta cheese, this comforting dish embodies the essence of Greek country cooking with a delicate lemony brightness and a crispy finish when broiled.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 lb Yukon gold potatoes (cut into 1-inch chunks)
• 4 medium carrots (peeled and cut into 1-inch chunks; approx. 10 oz)
• 1 medium bell pepper (cut into 1-inch squares; half red and half 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)

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Instructions

1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for slow roasting the lamb and vegetables gently.
2. Prepare Parchment Pouches: Cut four large pieces of parchment paper, each at least 12 by 12 inches, which will be used to create individual cooking pouches for sealing in moisture.
3. Layer Vegetables: Evenly divide the potatoes, carrots, bell peppers, and onions among the parchment pieces, creating a bed for the lamb.
4. Arrange Lamb: Pat the lamb chunks dry with paper towels to encourage browning, then arrange them evenly over the vegetables in each parchment.
5. Add Seasonings: Sprinkle the minced garlic over the lamb and vegetables, then season with dried rosemary, thyme, ground coriander, sea salt, and black pepper to build the signature herbaceous flavor profile.
6. Drizzle Oil and Lemon Juice: Pour olive oil and optional lemon juice over the lamb and vegetables to add richness and a subtle citrus note.
7. Add Feta and Seal Pouches: Scatter optional feta cheese on top. Fold the parchment paper inward around the filling to form a tight pouch and secure with cooking twine. Wrap each pouch with a large piece of foil and seal tightly to trap steam during roasting.
8. Prepare Roasting Pan: Place the sealed pouches upright in a large roasting pan, then add enough water to reach 1 inch deep in the pan to create a moist cooking environment.
9. Roast the Lamb: Roast the lamb pouches in the oven for 2 to 3 hours, until the internal temperature of the meat reaches between 200°F to 205°F (93°C to 96°C), indicating tender, fall-apart meat.
10. Optional Broil for Finish: For a browned, slightly crisp finish, switch the oven to high broil. Carefully unwrap the parchment and foil, fold the edges over, and broil the lamb and vegetables for 2 to 3 minutes until nicely golden and caramelized.

Notes

• Ensure the lamb reaches the recommended internal temperature (200-205°F) for optimal tenderness.
• If you do not have parchment paper, heavy-duty foil may be used but parchment helps avoid sticking and encourages steaming.
• The lemon juice is optional but adds bright acidity that balances the rich lamb.
• Broiling is optional but adds beautiful browning and texture to the dish.
• Leftovers can be refrigerated for up to 3 days and reheated gently to preserve moisture.
• Use fresh herbs if available, adjusting quantities to taste.

• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Greek

Keywords: Kleftiko, Greek lamb, slow-roasted lamb, Greek recipe, lamb with vegetables, traditional Greek dish, lamb kleftiko