A traditional Greek dish featuring slow-roasted, tender lamb cooked with potatoes, vegetables, and aromatic herbs in a sealed parchment parcel. This method ensures maximum flavor and succulence, bringing a taste of Greece to your table.
Easy Greek Lamb Kleftiko
A traditional Greek dish featuring slow-roasted, tender lamb cooked with potatoes, vegetables, and aromatic herbs in a sealed parchment parcel. This method ensures maximum flavor and succulence, bringing a taste of Greece to your table.
Ingredients
- 2 kg boneless lamb shoulder cut into large chunks
- 4 large potatoes peeled and quartered
- 2 large red onions cut into wedges
- 4 cloves garlic thinly sliced
- 1 cup cherry tomatoes halved
- 1/2 cup Kalamata olives pitted
- 1/4 cup fresh oregano chopped
- 1/4 cup fresh parsley chopped
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup dry white wine
Instructions
- Preheat your oven to 160°C (325°F). Prepare two large sheets of parchment paper and two large sheets of aluminum foil, making sure the foil is on the outside to create a secure seal.
- In a large bowl, combine the lamb chunks, quartered potatoes, red onion wedges, sliced garlic, cherry tomatoes, Kalamata olives, fresh oregano, fresh parsley, olive oil, lemon juice, salt, and black pepper. Mix well to ensure everything is evenly coated.
- Divide the mixture equally between the two prepared parchment-foil parcels. Pour half of the dry white wine into each parcel.
- Seal the parchment paper tightly by crimping the edges together. Then, wrap the aluminum foil securely around the parchment to create a tight, oven-safe package. Ensure there are no gaps for steam to escape.
- Place the parcels on a baking tray and bake for 3 hours, or until the lamb is incredibly tender and easily pulls apart with a fork.
- Carefully open one parcel (be mindful of the hot steam) and check the lamb for tenderness. If it's not tender enough, reseal and cook for another 30-60 minutes.
- Once cooked, transfer the Kleftiko to serving plates. Garnish with fresh parsley if desired and serve hot directly from the parcels, allowing guests to enjoy the aromatic steam and tender ingredients.
Notes
For an extra layer of flavor, marinate the lamb overnight with the garlic, oregano, and lemon juice. You can also add other vegetables like bell peppers or zucchini. Serve with a sprinkle of fresh parsley and a side of crusty bread to soak up the delicious juices.
