Greek Lamb Kleftiko is a legendary dish with roots in the mountains of Greece, where ‘kleftes’ (bandits) slow-cooked stolen lamb in sealed pits to hide the aromas. This succulent, slow-roasted lamb, cooked with vegetables in parchment, captures that authentic, rich flavor.
Authentic Greek Lamb Kleftiko
Greek Lamb Kleftiko is a legendary dish with roots in the mountains of Greece, where 'kleftes' (bandits) slow-cooked stolen lamb in sealed pits to hide the aromas. This succulent, slow-roasted lamb, cooked with vegetables in parchment, captures that authentic, rich flavor.
Ingredients
- 1.5 kg lamb shoulder or leg boneless
- 4 medium potatoes peeled and quartered
- 2 medium onions quartered
- 2 cloves garlic minced
- 1 large red bell pepper seeded and chopped
- 1 large green bell pepper seeded and chopped
- 2 medium tomatoes chopped
- 100 g feta cheese crumbled (optional)
- 4 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp dried oregano
- 1 tsp dried thyme
- 0.5 tsp salt to taste
- 0.25 tsp black pepper freshly ground
- 120 ml dry white wine or chicken broth
- 2 sheets parchment paper
- 2 sheets aluminum foil
Instructions
- Preheat oven to 160°C (325°F).
- In a large bowl, combine lamb chunks with olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Mix well to coat the lamb evenly.
- Add the quartered potatoes, onions, chopped bell peppers, and chopped tomatoes to the lamb mixture. Toss gently to combine all ingredients.
- Lay two large sheets of parchment paper overlapping on a baking tray. Place two sheets of aluminum foil overlapping on top of the parchment paper.
- Spoon the lamb and vegetable mixture into the center of the foil and parchment. Pour in the white wine or chicken broth.
- Bring the edges of the parchment paper and foil together, folding them tightly to create a sealed packet, ensuring no steam can escape.
- Bake in the preheated oven for 3 to 4 hours, or until the lamb is fall-off-the-bone tender.
- Carefully open the packet (be mindful of hot steam) and serve directly from the parcel or transfer to a large platter. Garnish with fresh parsley if desired.
Notes
For an extra layer of flavor, add olives or capers to the vegetable mixture. If you don't have parchment paper, you can use just aluminum foil, ensuring it's sealed tightly. This dish pairs wonderfully with crusty bread to soak up the delicious juices. For a faster version, a pressure cooker or Instant Pot can significantly reduce cooking time, but the slow oven roast delivers unmatched tenderness.
