Lamb Kleftiko: Slow-Roasted Lamb & Potatoes in Parchment

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Get this recipe and many more on my website: https://www.dimitrasdishes.com/recipes/lamb-kleftiko-greek-lamb-cooked-in-parchment-paper

Serves 6:
2 and ½ pounds boneless leg or shoulder of lamb, 4 pounds bone in
2 pounds Russet potatoes, peeled and cut into wedges
4 cloves garlic, peeled
2 bell peppers, diced
1 red onion, cut into chunks
Handful cherry tomatoes
6 ounces kefalotyri or feta, cubed
¼ cup water
1 sprig rosemary
The Spices:
2 tablespoons dried oregano
Salt
Freshly ground black pepper
½ – 1 teaspoon cumin powder (or ground cinnamon)

The Marinade:
1/3 cup olive oil
¼ cup (or more) fresh lemon juice
2 garlic cloves, grated

Preheat the oven to 375 °F, 190 °C.

Criss-cross 2 (full sheet) pieces of parchment paper into a 9 by 13-inch baking pan.
If you cannot find very large sheets of parchment, just use 4-5 half-sheet pieces and overlap them.
Combine the marinade ingredients in a small bowl and whisk together.
Place the potatoes on the parchment paper to create a bed at the bottom of the pan.
Pour 2-3 tablespoons of the marinade over the potatoes. Season them with salt, pepper, and rosemary.
Add the diced peppers and onion to the pan.
Place the meat in a pan or a bowl (if it is cut into chunks) and pour the marinade over it. Season with the spice and salt. I usually use ¾-1 teaspoon salt per pound of meat.
Rub the marinade and spices all over the meat and place the meat over the potatoes, in the pan. Add the whole garlic cloves to the pan.
Fold the parchment paper over the meat to create a package. Secure it with 3-4 pieces of kitchen twine. Cover the pan tightly with aluminum foil and roast for 3 hours or until the meat is very soft.
Increase the oven’s temperature to 475 °F, 250 °C.

Remove the foil and butcher’s twine from the pan and parchment package.
Uncover the top layer of parchment and tuck it into the sides of the pan.
Drizzle 1 teaspoon olive oil over the tomatoes and season the lightly with some salt and dried oregano. Sprinkle the tomatoes into the pan along with the feta cubes.
Roast uncovered 15-20 minutes or until the meat browns a little.
Serve with a salad and toasted bread. Enjoy!

Note: Use leftover meat to make delicious sandwiches. Stuff the meat into pita pockets along with lettuce, thinly sliced red onion, cucumber and tomato along with tzatziki sauce and enjoy!

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Comments

love connection ally says:

This is my favourite meal ever. Thanks so much for this recipe

love connection ally says:

Making this for the 6th time…. oh my gosh its SOOOOO good.

droylsdenblue says:

I’ve just made this, it’s absolutely beautiful, thankyou.

Jason Inrikes says:

Will you marry me.. heheh just kidding.. ur cooking is the best.. thanks 🙏 for sharing 👍🏻

charyll ruggeroli says:

Can this be make with already roasted leg of lamb pieces?
I love your recipes. Thank you so much.

YK says:

Make Greek porkchops

Preet Greedharry says:

Lamblicious.

john tash says:

I have air fryer,is that same time..or reduce it

Cat Tobin says:

I went on holiday to Zakynthos when I was 12 and ate this every night :)

Nyx Ekho says:

I made this and your rosemary bread also. It was sooooo good! Mopping up that flavoursome lemony oil with the bread… HEAVENLY!

Orange Peel A. says:

I will try this for sure !!👏🏻👏🏻

Jessica Rabbit says:

I always liked to mash the potatoes in the delicious juices when my Mum cooked this😢 I miss her so much

Rana Makhoul says:

I love your recipes you are the best chef

Rucksana Hafezi says:

Thank you very much I loved all ur recipe u r amazing cook x

Century Traveler says:

I've made your roast leg of lamb greek style (couldn't get one with the bone in though) and it was absolutely the best leg of lamb I ever made. I will be making it tomorrow for a special family dinner and I am so excited. Thank you so much for sharing. So, I want to comment on this recipe — WOW!!! I can't wait to make this also. It looks so yummy and I know my husband will love it. Again, thank you!

BIG CHUNGUS says:

Yum!! Looks like could adapt this to slow cooker, prob on high same timing. Funny how you cut large so they keep shape then mash, haha! Either way looks so yum!

Ingrid Sorna says:

I will consider making a version of this dish in a clay pot/Roman pot. But the first time I will follow your recipe of course! 😊

Спас Янков says:

Cinammon and hot pepper would be great as spice.

Спас Янков says:

Can you show how you make piperies toursi thanks

Спас Янков says:

Happy Resurection day to all greeks hronia polla

Спас Янков says:

This is a must try for easter thanks i wanted to make something like turkish kagit kebabi and kleftiko which is alike is a good idea i read a story that it was made by the klefts.

sonyablessed says:

Tried another one of your dishes! Another home run, absolutely delicious! Love it! I make the lemony fish soup at least twice a month!
Great recipes thanks for sharing them !💖💞💖

blutey says:

Hi Dimitra, thanks for this.
How important is the parchment paper and silver foil?
Could you just cook it in a large casserole pot with lid, or would it taste too different and affect cooking times etc?

Adrian Williams says:

Can you make it with the head of the lamb or goat?

Aya Bri says:

She is so pretty. Does anyone know her ethnicity?

James Savvides says:

Looks delicious! Thank you for cooking kleftiko dimitra
Hopefully mine comes out as tasty as yours
Also noticed that the Greek and the cypriot way of cooking kleftiko is a little different and I'm not sure what version I'm going to cook
But thanks to you dimitra I feel more confident in preparing and cooking kleftiko

Vivi Nielsen says:

The very first meal I'm heading for when arriving the island of Crete which I've been on for maybe twenty times or more! Love it!!

Nejla Altay says:

This is so delicious and a very healthy dish. Nothing fried or sauteed. All are roasted in the oven. I watched every your recipes and tried most if it. I am Turkish and your recipes are exactly my taste. Meat, vegetables, herbs, olive oil and feta cheese. I searched also for Dodoni's sheep feta cheese and it's really delicious. Thanks!!@

Raymond Z says:

Rosemary, roasted potatoes, and lamb are such a great flavor combination together. I love watching your channel keep it up beautiful

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