Kleftiko Recipe (Greek Lamb Cooked in Parchment)
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
3 hrs 45 mins
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Marinating Time
2 hrs
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Servings
8
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Calories
3271 kcal
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Course
Main Course
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Cuisine
Greek
Kleftiko Recipe (Greek Lamb Cooked in Parchment)
Description
The preparation starts by making slits in the lamb leg to insert garlic and seasoning, then rubbing it thoroughly with dried oregano, thyme, parsley, mustard, salt, and pepper. The lamb marinates in a mixture of lemon juice, red wine vinegar, white wine, and olive oil to develop deep flavors. Though it can be cooked soon after seasoning, longer marination in the refrigerator enhances taste and tenderness.
The lamb is roasted at 375°F with peeled quartered russet potatoes, bell peppers, tomatoes, and red onions for a balance of textures and sweetness from the vegetables. The slow roasting in parchment or covered pan allows the lamb to cook evenly and absorb the herbaceous and acidic marinade, resulting in juicy, aromatic meat. Optionally, blocks of feta cheese are added near the end to contribute a creamy, salty contrast.
This rustic Greek dish is traditionally served as a hearty main course often accompanied by bread or salad. It exemplifies Mediterranean flavors with a harmony of herbs, acid, garlic, and wine.
For best results, marinate the lamb for several hours or overnight to maximize flavor. Bone-in lamb takes longer than boneless. Quality Mediterranean ingredients improve the dish's authenticity and taste.
Ingredients
- 1 leg of lamb about 3 ½ pounds, trimmed of excess fat, boneless
- 2 1/2 tablespoons oregano divided, dried
- 1 tablespoon dried thyme, divided
- 1 tablespoon dried parsley divided
- kosher salt
- black pepper
- 1 tablespoon Dijon mustard
- 10 garlic minced, cloves
- lemon juice of 1
- 1 tablespoon red wine vinegar
- 1/2 cup white wine
- extra virgin olive oil I used Greek Private Reserve EVOO
- 4 to 5 russet potato about 3 pounds, peeled and quartered, large
- 2 bell pepper cored and cut into large chunks (I used red and orange sweet peppers, large, sweet
- 2 tomato cut into thick wedges, large
- 1 red onion cut into large chunks, large
- 1/2 cup vegetable broth or beef broth
- 4 ounces feta cheese cut into blocks, optional
Instructions
- Season and marinate the lamb. Place the boneless leg of lamb in a large bowl. Using a sharp knife, make a few slits in the boneless leg of lamb. Rub the lamb all over with 2 tablespoons dried oregano and ½ tablespoon each dried thyme and dried parsley. Season well with kosher salt and black pepper on all sides. Then rub with the mustard and the majority of the garlic (reserving 1 tablespoon of the garlic for the vegetables). It’s important to push some of the garlic and seasoning into the slits you’ve cut earlier for best flavor. Transfer the lamb to a large bowl and add the lemon juice, red wine vinegar, white wine and about ¼ cup of extra virgin olive oil, turning the lamb in the bowl to make sure it is well coated. Set the lamb aside for a few minutes while working on the vegetables. (But if you do have the time, cover the bowl and refrigerate for a couple hours or up to one night).
- Preheat the oven to 375°F. And position a rack in the middle.
- Prepare the roasting pan and parchment paper. Line a large roasting pan with two very large pieces of parchment paper, making a cross shape so that you have long pieces of parchment overhang on all sides of the pan (I like to have about 8 inches of parchment overhang on all sides of the pan).
- Assemble the vegetables and lamb in the pan. Spread the potatoes, bell peppers, tomatoes, and onions in the bottom of the pan over the parchment. Season with a good pinch of kosher salt and black pepper and the remainder of the dried oregano, thyme, and parsley. Sprinkle the remainder of the garlic on top and drizzle with a little olive oil. Add the lamb on top of the vegetables and pour the broth in from the side of the pan.
- Fold the parchment to cover the lamb and vegetables. Pull parchment paper sides together and tightly crimp them up to fully encase the lamb and vegetables in the parchment parcel.
- Roast. Place the roasting pan on the center rack of your heated oven and cook for about 3 1/2 to 4 1/2 hours or until the meat is tender and falls apart easily at the touch of your fork (you can check partway through and add more broth or water, if needed).
- Brown. Uncover the meat and veggies and fold excess parchment paper into the inside of the pan. If using, add the feta cheese at this point. Raise the heat to 425°F and return the pan to the oven (uncovered) for a few more minutes until the lamb and vegetables gain some color (about 15 to 20 minutes) to 425°F to allow the meat and veggies to brown).
- Let rest. Once ready, allow the lamb kleftiko to sit for about 20 to 30 minutes before serving.
- Serve. Pull the meat apart using two forks to shred. Serve the lamb in bowls over the vegetables!
Notes
- Marinate the lamb in the refrigerator for a few hours up to overnight to deepen flavor and tenderness.
- Bring the lamb to near room temperature before cooking for even roasting.
- Bone-in leg of lamb requires a longer cooking time than boneless.
- Use quality Mediterranean ingredients like extra virgin olive oil and fresh herbs for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 3271 kcal
% Daily Value*
| Calories | 327.1kcal | 16% |
| Carbohydrates | 27.6g | 9% |
| Protein | 31.3g | 63% |
| Fat | 9.1g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.8g | 5% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 92.6mg | 31% |
| Sodium | 403.1mg | 17% |
| Potassium | 1030.8mg | 22% |
| Fiber | 3.7g | 15% |
| Sugar | 3.7g | 7% |
| Vitamin A | 1332.3IU | 27% |
| Vitamin C | 51.6mg | 57% |
| Calcium | 146.5mg | 15% |
| Iron | 4.9mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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