Step 1

Marinate the Lamb: Pat the lamb dry with paper towels. Using a sharp knife, score the top side of the lamb by making shallow cuts all over. In a bowl, mix all the marinade ingredients and whisk well.

Step 2

Rub the marinade, leaving behind 2 Tbsp for veggies, all over the lamb with your hands, making sure it goes in all the cuts and crevices. Cover with cling wrap and leave it in the refrigerator to marinate for at least 5-6 hours before roasting, or better yet overnight.

Step 3

Take the lamb out of the refrigerator 30 minutes before roasting, and leave it on the counter to bring it to room temperature. Preheat the oven to 375°F, and position a rack in the middle.

Step 4

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 (we like to have about 8 inches of parchment overhang on all sides of the pan).

Step 5

Assemble the vegetables and lamb in the pan. Spread the potatoes, bell peppers, tomatoes, olives and onions in the bottom of the pan over the parchment. Season it with remaining reserved marinade and salt and pepper and mix well. Add the lamb on top of the vegetables and pour the white wine in from the side of the pan.

Step 6

Fold the parchment to cover the lamb and vegetables. Pull parchment paper sides together and cover tightly, sealing the edges to create a parchment parcel to retain the moisture as it cooks.

Step 7

Place the roasting pan on the center rack of your heated oven and cook for about 4 hours, or until the meat is tender and falls apart. Remove the cover, increase the temperature to 425 degrees, and cook for 15- 20 minutes to brown.

Step 8

Once ready, allow the lamb kleftiko to sit for about 20 to 30 minutes before serving. After resting, shred the lamb meat with forks and serve along with roasted vegetables.