Kleftiko (Greek Lamb Cooked in Parchment) Recipe – Greek Special
- Prep Time20 min
- Cook Time3 hr 45 min
- Perform Time2 hr
- Total Time6 hr 5 min
Kleftiko (Greek Lamb Cooked in Parchment) Ingredients :
- 1 boneless leg of lamb, approximately 3 ½ pounds, trimmed of excess fat
- 2 ½ tablespoons of dried oregano, divided
- 1 tablespoon of dried thyme, divided
- 1 tablespoon of dried parsley, divided
- Kosher salt and black pepper
- 1 tablespoon of Dijon mustard
- 10 cloves of garlic, minced
- Juice of 1 lemon
- 1 tablespoon of red wine vinegar
- ½ cup of white wine
- Extra virgin olive oil (I used Greek Private Reserve EVOO)
- 4 to 5 large Russet potatoes, about 3 pounds, peeled and quartered
- 2 large sweet bell peppers, cored and cut into large chunks (I used red and orange sweet peppers)
- 2 large tomatoes, cut into thick wedges
- 1 large red onion, cut into large chunks
- ½ cup of vegetable or beef broth
- 4 ounces of feta cheese, cut into blocks (optional)
How To Make Kleftiko (Greek Lamb Cooked in Parchment)
Season and marinate the lamb: Place the boneless leg of lamb in a large bowl. Make several small cuts across the lamb. Rub 2 tablespoons of dried oregano, ½ tablespoon each of dried thyme and dried parsley all over the lamb. Season generously with kosher salt and black pepper. Spread mustard and most of the minced garlic (reserving 1 tablespoon for the vegetables), pushing some into the cuts for better flavor. In the bowl, add lemon juice, red wine vinegar, white wine, and about ¼ cup of extra virgin olive oil, ensuring the lamb is well-coated. Let it sit while you prepare the vegetables. For optimal flavor, cover and refrigerate for a few hours or overnight if possible.
Preheat the oven to 375°F and place a rack in the middle.
Prepare the roasting pan and parchment paper: Line a large roasting pan with two large pieces of parchment paper in a cross shape, leaving about 8 inches of overhang on all sides.
Arrange the vegetables and lamb in the pan: Spread the potatoes, bell peppers, tomatoes, and onions on the parchment-lined pan. Season with salt, pepper, the remaining dried herbs, and garlic. Drizzle with a bit more olive oil. Place the marinated lamb on top of the vegetables and pour in the broth from the side of the pan.
Fold and enclose with parchment: Fold the parchment paper sides over the lamb and vegetables, tightly crimping them to form a sealed parcel.
Roast: Put the roasting pan in the oven on the middle rack. Roast for 3 ½ to 4 ½ hours, or until the lamb is tender and easily pulls apart with a fork. Check halfway through and add more broth or water if needed.
Brown: Uncover the lamb and vegetables, folding any excess parchment inside the pan. If using, sprinkle feta cheese over the top. Increase the oven temperature to 425°F and roast uncovered for 15 to 20 minutes, or until the lamb and vegetables develop a golden brown color.
Rest: Let the lamb kleftiko rest for 20 to 30 minutes before serving.
Serve: Use two forks to shred the lamb and serve it over the vegetables in bowls. Enjoy your meal!
Recipe Notes:
Tiropitakia are an ideal appetizer for parties that you can prepare in advance. Once you’ve shaped them into triangles, brush with olive oil and tightly cover with plastic wrap. Refrigerate overnight for optimal freshness.
To freeze them, arrange the unbaked filo triangles in a single layer on a parchment-lined tray. Once frozen solid, transfer them to a freezer bag and store in the freezer for up to one month. When ready to bake, place the frozen tiropitakia on baking sheets, brush the tops with olive oil, and bake until they turn golden brown, typically about 30-35 minutes.
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