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.
Ingredients
Scale
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)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for slow roasting the lamb and vegetables gently.
- 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.
- Layer Vegetables: Evenly divide the potatoes, carrots, bell peppers, and onions among the parchment pieces, creating a bed for the lamb.
- Arrange Lamb: Pat the lamb chunks dry with paper towels to encourage browning, then arrange them evenly over the vegetables in each parchment.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
