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Greek Lamb Kleftiko Baked in Parchment with Vegetables and Feta Recipe

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★★★★★

4.9 from 53 reviews

Kleftiko is a traditional Greek slow-roasted lamb dish, baked to tender perfection with hearty vegetables like potatoes, carrots, bell peppers, and onions. The lamb is seasoned with fragrant herbs like rosemary, thyme, and coriander, then cooked wrapped in parchment paper and foil to lock in moisture and flavor. An optional touch of lemon juice and feta cheese adds brightness and creaminess, making this dish a comforting and aromatic centerpiece perfect for a special meal.

Ingredients

Scale

Vegetables

  • 1 lb Yukon gold potatoes, cut into 1-inch chunks
  • 4 medium carrots, peeled and cut into 1-inch chunks (~10 oz)
  • 1 medium bell pepper, cut into 1-inch squares (1/2 red and 1/2 yellow)
  • 1 medium red onion, cut into 1-inch chunks

Lamb and Seasonings

  • 1 1/2 lb boneless leg of lamb, cut into 1-inch chunks
  • 6 cloves garlic, minced
  • 2 tsp dried rosemary
  • 2 tsp dried thyme
  • 1/2 tsp ground coriander
  • 2 tsp sea salt
  • 1/4 tsp black pepper

Additional Ingredients

  • 1/4 cup olive oil
  • 2 tbsp lemon juice (optional, from 1 lemon)
  • 4 oz feta cheese (optional, cut into 1/2-inch cubes or crumbled)

Instructions

  1. Preheat the oven: Set your oven to 325 degrees F (163 degrees C) to prepare for slow roasting of the lamb and vegetables.
  2. Prepare parchment paper: Cut 4 large pieces of parchment paper, each at least 12×12 inches to create individual cooking pouches for the kleftiko.
  3. Arrange vegetables: Divide the potatoes, carrots, bell peppers, and onions evenly among the parchment paper pieces.
  4. Add lamb: Pat the lamb chunks dry with paper towels to ensure better browning and place them over the bed of vegetables on each parchment piece.
  5. Season: Sprinkle the minced garlic evenly over the lamb and vegetables. Then season with dried rosemary, thyme, ground coriander, sea salt, and black pepper for rich flavor.
  6. Add liquids and cheese: Drizzle olive oil and optional lemon juice over each pouch to add moisture and citrus brightness. Sprinkle optional feta cheese on top for added creaminess and tang.
  7. Seal the pouches: Fold the parchment paper inward to form tight pouches and secure each with cooking twine. Wrap a large piece of foil over each pouch and seal firmly to create a steam pocket.
  8. Prepare roasting pan: Place the wrapped pouches into a large roasting pan. Pour water into the pan to a depth of about 1 inch to create a moist cooking environment.
  9. Roast: Cook the lamb pouches in the preheated oven for 2-3 hours until the internal temperature of the meat reaches 200-205 degrees F (93-96 degrees C), resulting in tender, falling-apart lamb.
  10. Optional broil: For a browned finish, unwrap the parchment and foil carefully and fold the edges to expose the top. Broil on high for 2-3 minutes until the meat and cheese develop a golden crust.

Notes

  • Using parchment paper and foil creates a moist, steam-cooked environment that keeps the lamb tender and juicy.
  • You can substitute leg of lamb with shoulder for a similar effect but may require slightly longer cooking time.
  • The internal temperature target ensures the lamb is fully cooked and tender; use a meat thermometer for accuracy.
  • Adjust the herb seasoning according to your preference—fresh herbs can be used if available.
  • If you prefer a more robust smoky flavor, try adding a small amount of smoked paprika to the herb mix.
  • The optional lemon juice adds a nice brightness but can be omitted if you prefer a more traditional earthy flavor.
  • Feta cheese adds a tangy contrast but can be left out for a dairy-free version.

Keywords: Kleftiko, Greek lamb, slow roasted lamb, parchment cooking, Mediterranean lamb recipe, rustic lamb dish

Find it online: https://zarameals.com/greek-lamb-kleftiko-baked-in-parchment-with-vegetables-and-feta-recipe/