Lamb Kleftiko: A Greek Delight
Lamb Kleftiko is a traditional Greek dish featuring succulent lamb and tender potatoes, slow-cooked in parchment paper with aromatic herbs and lemon. It's known for its incredibly juicy meat and rich Mediterranean flavors.
Ingredients
- 1.5 kg boneless lamb shoulder cut into large chunks
- 5 medium potatoes peeled and quartered
- 6 cloves garlic sliced
- 1 lemon lemon half sliced
- 2 tbsp dried oregano fresh if available
- 4 tbsp olive oil extra virgin
- 1 tsp salt
- 0.5 tsp black pepper freshly ground
- 4 sheets parchment paper large
Instructions
- Preheat your oven to 160°C (325°F).
- In a large bowl, combine the lamb chunks, quartered potatoes, sliced garlic, lemon juice, dried oregano, olive oil, salt, and pepper. Mix well to ensure everything is evenly coated.
- Lay two large sheets of parchment paper on a baking tray, overlapping them slightly to create a larger surface. Place half of the lamb and potato mixture onto the center of the parchment paper.
- Top with a few lemon slices. Bring the edges of the parchment paper together and crimp tightly to form a sealed packet, ensuring no steam can escape. Repeat with the remaining lamb and potatoes using another two sheets of parchment paper.
- Bake in the preheated oven for 3 hours, or until the lamb is incredibly tender and easily falls apart. If you prefer a slightly browned finish, carefully open the parchment packets for the last 15-20 minutes of cooking.
- Carefully remove the packets from the oven. Allow them to rest for 5-10 minutes before opening. Serve the Kleftiko directly from the parchment paper or transfer to serving plates.
Notes
For even more flavor, marinate the lamb overnight. Feel free to add other vegetables like bell peppers or tomatoes to the parchment packet. Serve hot with a sprinkle of crumbled feta cheese, fresh parsley, and crusty bread to soak up the delicious juices. A squeeze of fresh lemon juice just before serving enhances the taste.