lamb kleftiko

The very best traditional Greek lamb kleftiko recipe (kleftico)! Juicy, tender, melt-in-the-mouth Greek lamb cooked in parchment paper with fluffy potatoes.

Lamb Kleftiko Recipe (Greek Lamb Cooked In Parchment Paper)

1-1.2 kg/ 35 oz. leg of lamb, boneless (approx. 2kg/ 70 oz. bone in)

red onions

bell peppers (green, red, orange)

garlic (2 sliced and 2 whole)

tbsps mustard

lemon

oregano

olive oil

dry white wine

kefalotyri

potatoes

tomato,

salt and pepper

parchment paper

kitchen string

To prepare this Greek lamb kleftiko recipe, start by washing thoroughly the lamb and cut into portions (approx. 5*6 cm). Place in a large bowl or basin and set aside.

Prepare the vegetables for the lamb kleftiko. Cut the onions in half and then in four wedges. Cut the peppers in 2-3 cm chunks and slice 2 cloves of garlic. Add the vegetables in the bowl with the lamb and pour in the olive oil, white wine and lemon juice. Add the mustard, 2 whole cloves of garlic, sprinkle with oregano and season with salt and pepper. Use your hands to blend all the ingredients together. Cover the bowl with plastic wrap, chill and let marinade for at least 2 hours. It&#8217;s best to leave the meat for the lamb kleftiko marinade overnight, to soak up all the wonderful flavours.

Once the meat for the lamb kleftiko is marinated, return the lamb at room temperature. In the same bowl add the cheese (cut into 2cm cubes) and blend. Preheat the oven to 180C.

To prepare the potatoes for this lamb kleftiko recipe, peel the potatoes and cut in four pieces. (The lamb kleftiko will require about 2 1/2 hours baking, so it&#8217;s best to cut the potatoes in large pieces, to keep their shape.)

Now it&#8217;s time to wrap the lamb kleftiko in parchment paper. Lay 4 long pieces of parchment paper to form a star. Pop the potatoes in the centre of the parchment paper and season with salt and a pinch of oregano. Pour the marinade from the lamb over the potatoes and set the lamb and vegetables on top of the potatoes. Layer with the sliced tomato and enclose the lamb kleftiko into a pouch. To enclose the lamb kleftiko hold the parchment paper from the edges, crosswise and grab with your hand in the middle, just above the stuffing and squeeze. Use the kitchen string to tie tightly the whole thing together, just above the stuffing and lift into a roasting tin.

Roast the lamb kleftiko in the oven for about 1 hour 45 minutes until tender. Remove the tin from the oven and increase the temperature to 220C. Unwrap the lamb kleftiko and scrunch the parchment paper under the rim of the tin. Baste the lamb with the juices and return in the oven for a further 20 mins until browned. Remove the pieces of lamb from the pouch and wrap them in some foil to rest. Toss the potatoes and return in the oven for about 20 minutes, until nicely coloured.

Return the lamb pieces in the roasting tin and serve the lamb kleftiko as it is. Enjoy!

Lamb kleftiko is a rustic, traditional Greek recipe made with slow cooked lamb, first marinated in garlic, olive oil and lemon juice.

Lamb Kleftiko (Ofton)

1.5 kilos (3.5 lbs) leg of lamb

Salt

black pepper

carrots

tomatoes,

garlic,

onions,

lemon juice

bay leaves

rosemary

Wash the lamb or goat and place it...

Wash the lamb or goat and place it in a large baking tin, lined with a big piece of parchment paper. Make slits in the meat and add the garlic.

Season with some salt, pepper, oregano, rosemary and...

Season with some salt, pepper, oregano, rosemary and add in the bay leaves. Arrange the onions, potatoes, tomatoes and carrots around the lamb and season them as well.

Add the lemon juice and olive oil.

Cover tightly with parchment paper and cover the...

Cover tightly with parchment paper and cover the baking tin with aluminium foil, to make sure that no steam will escape.

Bake in a preheated oven to 180o C/ 350o...

Bake in a preheated oven to 180o C/ 350o F for 2½ - 3 hours. (For aged lamb or goat, cook up to 4 hours).

Remove the aluminium and parchment paper and cook...

Remove the aluminium and parchment paper and cook uncovered for about half an hour or until golden.

Serve warm but the meat it is also very...

Serve warm but the meat it is also very delicious served cold.

https://mediavine-res.cloudinary.com/video/upload/lysbtx5f42ldjvtlzq12.mp4

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Greek Kleftiko is a boldly marinated lamb roast that cooks ow and slow for hours, sealed in parchment paper for ultimate moisture and tenderness.

Kleftiko (Greek Lamb Cooked In Parchment)

tomatoes

potatoes,

red onion,

red bell pepper,

green bell pepper,

green olives

white wine

6-7 lbs boneless leg of lamb

extra virgin olive oil

lemons, juiced

10-12 garlic cloves,

Tbsp fresh rosemary, finely chopped

thyme

cinnamon

tsp red chili flakes

Tbsp honey

Tbsp dijon mustard

Tbsp salt

tsp pepper

Marinate the Lamb: Pat the lamb dry with...

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.

Rub the marinade, leaving behind 2 Tbsp for...

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.

Take the lamb out of the refrigerator 30...

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.

Line a large roasting pan with two very...

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).

Assemble the vegetables and lamb in the pan....

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.

Fold the parchment to cover the lamb and...

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.

Place the roasting pan on the center rack...

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.

Once ready, allow the lamb kleftiko to sit...

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.

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Lamb Kleftiko (Ofton)

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Top 3 lamb kleftiko recipes from across the web

The most viewed lamb kleftiko recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lamb Kleftiko Recipe (Greek Lamb Co...

Lamb Kleftiko (Ofton)

Kleftiko (Greek Lamb Cooked In Parc...

The most viewed lamb kleftiko recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine