Kleftiko is a traditional Greek lamb dish, slow-cooked in a sealed parcel with potatoes, herbs, garlic, and lemon until the meat is incredibly tender and falls off the bone. A rustic, flavorful meal.
Kleftiko: Slow-Cooked Greek Lamb
Kleftiko is a traditional Greek lamb dish, slow-cooked in a sealed parcel with potatoes, herbs, garlic, and lemon until the meat is incredibly tender and falls off the bone. A rustic, flavorful meal.
Ingredients
- 2.5 pound boneless lamb shoulder cut into 2-inch chunks
- 1.5 pound potatoes peeled and quartered
- 1 large red onion cut into wedges
- 4 cloves garlic sliced
- 1/4 cup olive oil extra virgin
- 2 tablespoon fresh oregano chopped
- 1 tablespoon fresh rosemary chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper freshly ground
- 1 lemon thinly sliced
- 1/4 cup chicken or vegetable broth optional
Instructions
- Preheat your oven to 300°F (150°C).
- In a large bowl, combine the lamb chunks, quartered potatoes, red onion wedges, sliced garlic, olive oil, fresh oregano, fresh rosemary, dried thyme, salt, and pepper. Toss well to ensure everything is evenly coated.
- Lay out a large piece of parchment paper on a baking sheet, then layer a piece of aluminum foil of similar size on top of the parchment paper. This double layer helps create a tight seal and retain moisture.
- Spoon the lamb and vegetable mixture into the center of the foil and parchment paper. Arrange the lemon slices over the top. If using, pour the broth over the mixture.
- Bring the edges of the parchment paper together over the food and fold them tightly to create a sealed packet. Then, bring the edges of the aluminum foil over the parchment and fold them tightly, crimping the edges to form a secure, airtight seal. Ensure there are no gaps for steam to escape.
- Bake for 3 to 3.5 hours, or until the lamb is incredibly tender and easily falls apart with a fork. The cooking time may vary depending on your oven and the size of your lamb pieces.
- Carefully remove the baking sheet from the oven. Let the parcel rest for 5-10 minutes before opening. Be cautious when opening, as hot steam will escape.
- Serve the Kleftiko directly from the parcel, allowing everyone to spoon out the succulent lamb and flavorful vegetables. Enjoy!
Notes
For best results, use a good quality lamb shoulder or leg. You can add other root vegetables like carrots or sweet potatoes. A splash of white wine can be added for extra flavor. For a slightly crispy finish, open the foil and parchment in the last 15-20 minutes of cooking. Serve directly from the foil parcel for an authentic presentation.
