Greek Lamb Kleftiko Baked in Parchment with Vegetables and Feta Recipe

Introduction

Kleftiko is a traditional Greek lamb dish known for its tender, slow-cooked meat and vibrant vegetables. Wrapped in parchment, it steams to juicy perfection with the flavors of garlic, herbs, and optional feta cheese. This comforting meal is perfect for a special dinner with family or friends.

Ingredients

• 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; half red and half yellow recommended)
• 1 medium red onion (cut into 1-inch chunks)
• 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
• 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. Step 1: Preheat the oven to 325 degrees F (163 degrees C).
2. Step 2: Cut four large pieces of parchment paper, each at least 12×12 inches.
3. Step 3: Divide the potatoes, carrots, bell peppers, and onions evenly among the parchment pieces.
4. Step 4: Pat the lamb dry with paper towels and arrange the pieces on top of the vegetables on each parchment sheet.
5. Step 5: Sprinkle minced garlic over the lamb and vegetables. Add rosemary, thyme, coriander, salt, and pepper evenly.
6. Step 6: Drizzle olive oil and lemon juice over the ingredients. If using, scatter feta cheese on top.
7. Step 7: Fold the parchment paper inward to form a pouch and tie securely with cooking twine. Wrap each pouch tightly with foil.
8. Step 8: Place the lamb pouches into a large roasting pan. Pour in water to create a 1-inch deep bath in the pan.
9. Step 9: Roast in the oven for 2 to 3 hours until the meat reaches an internal temperature of 200 to 205 degrees F (93 to 96 degrees C).
10. Step 10: For a browned finish, switch the oven to broil on high. Unwrap the pouches carefully and fold back the edges. Broil for 2 to 3 minutes until nicely browned. Serve warm.

Tips & Variations

• Use bone-in lamb pieces for extra flavor, adjusting cooking time slightly if needed.
• Add other vegetables like zucchini or cherry tomatoes for variety.
• Fresh herbs can replace dried ones for a brighter taste—just double the quantity.
• Serve with crusty bread or a simple Greek salad for a complete meal.

Storage

Store leftover kleftiko in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325 degrees F until warmed through to keep the meat tender. You can also freeze cooked kleftiko for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make kleftiko in advance?

Yes, you can prepare the pouches a few hours ahead and keep them in the refrigerator until ready to roast. This helps the flavors meld nicely.

What if I don’t have parchment paper?

You can use heavy-duty aluminum foil to wrap the lamb and vegetables, but using parchment maintains a more delicate steaming environment and helps prevent sticking.

Greek Lamb Kleftiko Baked in Parchment with Vegetables and Feta Recipe

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Kleftiko is a traditional Greek slow-roasted lamb dish that combines tender lamb, aromatic herbs, and vibrant vegetables, all cooked to perfection in parchment paper pouches for a moist, flavorful result. This recipe features Yukon gold potatoes, carrots, bell peppers, and red onions seasoned with garlic, rosemary, thyme, and coriander, finished with optional lemon juice and feta cheese for an authentic taste of Greece.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Greek

Ingredients

Scale 1x2x3x

Vegetables

• 1 lb Yukon gold potatoes (cut into 1-inch chunks)
• 4 medium carrots (peeled and cut into 1-inch chunks; approx. 10 oz)
• 1 medium bell pepper (cut into 1-inch squares; half red and half yellow)
• 1 medium red onion (cut into 1-inch chunks)

Meat 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
• 1/4 cup olive oil
• 2 tbsp lemon juice (optional; from 1 lemon)

Optional Garnish

• 4 oz feta cheese (cut into 1/2-inch cubes or crumbled)

Instructions

1. Preheat the oven: Set your oven to 325°F (163°C) to prepare for slow roasting the lamb and vegetables.
2. Prepare parchment paper pouches: Cut four large pieces of parchment paper, each at least 12×12 inches in size, for wrapping the lamb and vegetables.
3. Divide vegetables: Evenly distribute the potatoes, carrots, bell peppers, and onions among the four parchment squares.
4. Arrange lamb: Pat the lamb pieces dry with paper towels to remove excess moisture, then place them over the vegetables on each parchment square.
5. Add garlic and herbs: Sprinkle minced garlic evenly over the lamb and vegetables. Next, season with rosemary, thyme, coriander, sea salt, and black pepper to infuse flavor.
6. Drizzle with olive oil and lemon juice: Pour olive oil and optional lemon juice over each pouch to help tenderize the meat and add brightness. If using, scatter feta cheese on top.
7. Seal the pouches: Fold the parchment paper inward, forming a tight pouch around the ingredients. Secure each pouch with cooking twine, then wrap each in a large piece of aluminum foil and seal tightly.
8. Prepare roasting pan: Place the lamb pouches into a large roasting pan and add enough water to create a 1-inch deep bath to keep the environment moist during cooking.
9. Roast: Cook the pouches in the oven for 2 to 3 hours, until the internal temperature of the lamb reaches 200-205°F (93-96°C), yielding very tender meat.
10. Optional broil for browning: After roasting, switch the oven to high broil. Carefully unwrap the pouches by folding back the edges of the parchment and foil, then broil for 2 to 3 minutes to brown the top of the meat.

Notes

• Cooking times may vary depending on oven and packaging thickness; use a meat thermometer to ensure the lamb reaches the proper internal temperature.
• The slow roasting technique ensures tender, flavorful meat that falls apart easily.
• Using parchment paper keeps the lamb and vegetables moist and infused with herbs.
• Feta cheese adds a salty tang but can be omitted for a dairy-free option.
• Lemon juice is optional but brightens the flavor and helps tenderize the lamb.
• Make sure to tightly seal pouches to keep steam inside for even cooking.
• If you prefer, add other vegetables such as tomatoes or zucchini for variation.

Keywords: Greek lamb, Kleftiko, slow roasted lamb, baked lamb, Greek recipe, lamb with vegetables, traditional Greek dish, oven-baked lamb