Greek Lamb Kleftiko
Slow-baked Greek lamb shoulder with lemon, garlic, oregano, tomatoes, and tender potatoes.
Equipment
- Large roasting pan
- Parchment paper
- Mixing bowl
- Chef's knife
Ingredients
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