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Lamb Kleftiko, Greek slow roasted lamb with vegetables
Tender lamb with Greek spices and vegetables

Greek Parchment-Roasted Lamb (Kleftiko)

Author: Flavelo
Recipes Main Courses
'Kleftiko' means 'stolen', referring to Greek freedom fighters (Klephts) who stole sheep and cooked meat in earth pits so smoke wouldn't reveal them. Today's version is about 'closed system' cooking: meat, vegetables, and spices steam in their own juices in a package, resulting in incredibly tender and aromatic food.
🕒 Prep Time 30 mins
🍳 Cook Time 3 hrs 30 mins
⌛ Total Time 4 hrs
🍽️ Servings 6 servings
🔥 Calories 710 kcal
🌍 Cuisine Greek

Ingredients

Equipment Needed

  • Large baking sheet
  • Parchment paper and aluminum foil
  • Twine (optional)

Allergen Information

⚠️ Milk (Feta)

Instructions

1 ✓

Marinate meat: rub with salt, pepper, oregano, lemon juice, and olive oil. Let stand 1-2 hours (or overnight).

Tip: Lemon acid starts tenderizing meat fibers.
2 ✓

Preheat oven to 320°F (160°C). Prepare large sheets of parchment paper (or line a deep tray).

Tip: Low heat = tender meat.
3 ✓

Mix potatoes, onions, garlic with meat and marinade. Place in center of parchment. Top with feta cheese and rosemary sprigs.

Tip: Feta's salty-creamy flavor melts into the juices.
4 ✓

Drizzle with white wine, then wrap tightly in paper (or double foil). Must be airtight!

Tip: This is 'en papillote' technique: steam circulates, not escaping.
5 ✓

Bake for 3 hours. Do not open!

Tip: Trust the process. Connective tissues turn gelatinous over time.
6 ✓

Open packet, increase heat to 425°F (220°C), bake 15-20 more mins for a crust.

Tip: Gives roasted flavor alongside steamed texture.

Recipe FAQ

No lamb, what to substitute?
Goat is authentic, but pork neck works too.
Potatoes aren't crispy.
In the packet, potatoes steam and soften, absorbing meat flavor. For crispy ones, roast uncovered with convection at the end.

Ingredients

  • 3.5 lbs Lamb Leg or Shoulder (cut into large chunks)
  • 8 cloves Garlic (whole)
  • 1 pc Lemon (juice and zest)
  • 4 sprigs Fresh Rosemary
  • 1 tbsp Dried Oregano
  • 1/4 cup Olive Oil
  • 1/2 cup Dry White Wine
  • 2 lbs Potatoes (peeled, cut into wedges)
  • 2 pcs Onions (cut into wedges)
  • 7 oz Feta Cheese (cubed)
  • 1 tsp Salt
  • 1 tsp Pepper