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Greek Lamb Kleftiko (Boneless)

Marinated Greek lamb is roasted to perfection with potatoes and veg in parchment. Also known as kleftiko, it’s perfect for Sunday supper!

Prep Time
15 mins
Cook Time
4 hrs
Marinate Time
8 hrs
Total Time
12 hrs 15 mins
Servings: 8
Calories: 419 kcal
Course: Main Course
Cuisine: Greek

Ingredients

  • 3-4 lb boneless leg of lamb trim any excess fat
  • 1 1/2 lbs small gold potatoes halved
  • 3 bell peppers green, red, orange, cut into 2-inch pieces
  • 2 Red Onions peeled and quartered
  • 2 roma tomatoes plum, quartered
  • 4 oz kefalotyri or feta cheese, cut into small cubes
  • 3 tbsp mint leaves chopped (optional)
  • 1/2 cup pomegranate arils optional
Marinade
  • 1/2 cup olive oil
  • 1/2 cup dry white wine
  • 8 cloves garlic
  • 2 tbsp Dijon mustard
  • 3 tbsp lemon juice + zest
  • 2 tbsp red wine vinegar
  • 1/4 cup fresh parsley
  • 1 tbsp dried oregano
  • 1 tbsp dried rosemary
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper

Instructions

    Cup of Yum
  1. Using a blender, food processor or immersion blender, puree the marinade ingredients.
  2. Take the lamb out of any netting and transfer to large bowl or ziploc type bag that can seal. Pour marinade over and massage into lamb. Cover or seal and marinate overnight in refrigerator.
  3. Remove lamb from refrigerator 30 minutes prior to roasting. Preheat oven to 375°F.
  4. Prepare the roasting pan or large oven-safe, heavy-lidded stockpot with parchment paper. Crinkle up 4 half sheet-pan or cookie sheet size pieces of parchment paper separately (makes it easier to form "nest"). Unfold and take 2 to create a plus sign "+" and do the same with remaining 2 pieces, just offset a bit, creating a parchment paper "nest" of overlapping pieces on the roasting pan or inside the stockpot.
  5. In a large bowl toss together the cut vegetables. Transfer half on top of the parchment paper and lay the lamb on top. Pour remaining vegetables on top and sides of lamb. Drizzle remaining marinade over all.
  6. Pull parchment paper sides up and together. Tightly crimp them up to fully encase the lamb and vegetables in the parchment and tie with kitchen string.
  7. Place the roasting pan on the center rack of heated oven and roast for about 3 ½ - 4 hours. Untie the parchment, exposing the lamb and vegetables, and fold excess parchment paper to the outside of the pan. Look for desired internal temps: Medium rare (145°F), Medium (160°F) and Well Done (170°F).
  8. Baste the lamb with the juices and toss the vegetables. Add the kefalotyri or feta cheese at this point. Raise the heat to 425°F and return the pan to the oven (uncovered) for 15 minutes until the lamb and vegetables get browned (or remove lamb and keep warm until vegetables and cheese are slightly browned).
  9. Baste the lamb again and let rest 20 minutes before serving. Slice or shred the meat and serve with roasted vegetables and pan juices poured over. I like the addition of chopped mint leaves and pomegranate at time of serving sprinkled on top, optional.

Nutrition Information

Calories 419kcal (21%) Carbohydrates 26g (9%) Protein 27g (54%) Fat 22g (34%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 13g Cholesterol 81mg (27%) Sodium 573mg (24%) Potassium 941mg (27%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 1848IU (37%) Vitamin C 85mg (94%) Calcium 129mg (13%) Iron 4mg (22%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 419

% Daily Value*

Calories 419kcal 21%
Carbohydrates 26g 9%
Protein 27g 54%
Fat 22g 34%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 13g 65%
Cholesterol 81mg 27%
Sodium 573mg 24%
Potassium 941mg 20%
Fiber 5g 20%
Sugar 6g 12%
Vitamin A 1848IU 37%
Vitamin C 85mg 94%
Calcium 129mg 13%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.