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Kleftiko Recipe (Greek Lamb Cooked in Parchment)
4.8 from 107 votes

Kleftiko Recipe (Greek Lamb Cooked in Parchment)

Kleftiko is a Greek dish featuring a boneless leg of lamb marinated with dried oregano, thyme, parsley, garlic, lemon juice, red wine vinegar, white wine, and olive oil. The lamb is seasoned and infused deeply with aromatics before slow roasting with potatoes and assorted vegetables, resulting in tender, flavorful meat wrapped traditionally in parchment. Optional feta cheese adds a savory finish to the dish.

Prep Time
20 mins
Cook Time
3 hrs 45 mins
Marinating Time
2 hrs
Servings: 8
Calories: 3271 kcal
Course: Main Course
Cuisine: Greek

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

    Cup of Yum
  1. 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).
  2. Preheat the oven to 375°F. And position a rack in the middle.
  3. 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).
  4. 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.
  5. 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.
  6. 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).
  7. 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).
  8. Let rest. Once ready, allow the lamb kleftiko to sit for about 20 to 30 minutes before serving.
  9. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 3271

% 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.