Greek Lamb Kleftiko

Kleftiko is a Greek lamb dish cooked slowly in a sealed parcel with lemon, garlic, oregano, and potatoes. The parchment traps moisture while the lamb becomes spoon-tender.

A lemon-herb marinade seasons the lamb before it is bundled with vegetables and a little stock. The parcel is opened near the end so the meat and potatoes can brown lightly.

Seal the parchment tightly around the lamb; escaping steam can dry the edges before the shoulder turns tender.

Serving Suggestions

Serve with a village salad, crusty bread, and a spoonful of thick Greek yogurt or tzatziki.

Recipe Notes

Bone-in shoulder gives the best flavor, but boneless shoulder also works. Refrigerate leftovers for up to three days.

Greek Lamb Kleftiko

Slow-baked Greek lamb shoulder with lemon, garlic, oregano, tomatoes, and tender potatoes.

Servings 6 servings

Prep Time 30 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Marinating Time 2 hours hrs

Total Time 4 hours hrs

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Equipment

• Large roasting pan
• Parchment paper
• Mixing bowl
• Chef’s knife

Ingredients

 

US CustomaryMetric

 

1x2x3x

Lamb and Marinade

• 4 lb bone-in lamb shoulder cut into large pieces
• 1/2 cup fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 8 cloves garlic lightly crushed
• 2 tbsp dried Greek oregano
• 2 tsp fine salt
• 1 tsp black pepper

Vegetables

• 2 lb Yukon Gold potatoes cut into large wedges
• 2 medium red onions cut into wedges
• 3 medium Roma tomatoes quartered
• 1 cup low-sodium chicken stock
• 1 medium lemon cut into wedges

Instructions

 

Marinate:

• Combine lamb, lemon juice, olive oil, garlic, oregano, salt, and pepper. Cover and refrigerate for at least 2 hours or overnight.

Seal the Parcel:

• Heat the oven to 325°F (165°C). Line a roasting pan with two large overlapping sheets of parchment.
• Arrange potatoes, onions, and tomatoes in the center. Add the lamb and marinade, pour in the stock, and tuck in the lemon wedges.
• Fold and crimp the parchment into a tightly sealed parcel, adding a third sheet over the top if needed.

Slow-Bake:

• Bake for 3 hours, until the lamb is very tender.
• Carefully open the parcel, raise the oven to 425°F (220°C), and roast uncovered for 20 to 25 minutes to lightly brown the lamb and potatoes.

Notes

• Open the parchment away from your face because the trapped steam is very hot.
• If using boneless lamb shoulder, begin checking for tenderness after 2 1/2 hours.

Nutrition

Calories: 680kcalCarbohydrates: 38gProtein: 49gFat: 36gSaturated Fat: 12gCholesterol: 155mgSodium: 760mgFiber: 6gSugar: 7g

Calories: 680kcal

Course: Main Course

Cuisine: Greek

Keyword: Greek Lamb, Kleftiko, Slow-Roasted Lamb