Greek Oven-Roasted Lamb (Kleftiko) with Vegetables and Feta Recipe

Introduction

Kleftiko is a traditional Greek dish featuring tender, slow-roasted lamb cooked with a medley of vegetables and aromatic herbs. Wrapped and sealed to lock in flavor, this rustic meal delivers rich, savory goodness that’s perfect for a comforting dinner.

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 (½ red, ½ yellow recommended)
• 1 medium red onion, cut into 1-inch chunks
• 1 ½ lb boneless leg of lamb, cut into 1-inch chunks
• 6 cloves garlic, minced
• 2 tsp dried rosemary
• 2 tsp dried thyme
• ½ tsp ground coriander
• 2 tsp sea salt
• ¼ tsp black pepper
• ¼ cup olive oil
• 2 tbsp lemon juice (optional; from 1 lemon)
• 4 oz feta cheese (optional; cut into ½-inch cubes or crumbled)

Instructions

1. Step 1: Preheat the oven to 325°F (163°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 over the vegetables on each parchment sheet.
5. Step 5: Sprinkle minced garlic over the lamb and vegetables, then season with rosemary, thyme, coriander, salt, and pepper.
6. Step 6: Drizzle olive oil and lemon juice over the contents. Add feta cheese on top if using.
7. Step 7: Fold the parchment paper inward to create a sealed pouch, tie it with cooking twine, then wrap each pouch in foil and seal tightly.
8. Step 8: Place the pouches into a large roasting pan and add enough water to reach 1 inch deep in the pan.
9. Step 9: Roast in the oven for 2-3 hours, until the lamb reaches an internal temperature of 200-205°F (93-96°C) and is very tender.
10. Step 10: (Optional) Switch the oven to broil on high. Carefully unwrap the foil and parchment edges to expose the lamb, then broil for 2-3 minutes to brown the meat.

Tips & Variations

• For more flavor, marinate the lamb chunks with olive oil, lemon juice, garlic, and herbs for a few hours before assembling.
• Swap Yukon gold potatoes for baby potatoes or add other root vegetables like parsnips for variety.
• Use fresh herbs if available for a brighter taste, adjusting quantities to your preference.
• Serve with crusty bread or a side Greek salad to complete the meal.

Storage

Store leftover kleftiko in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (163°C) covered with foil to retain moisture. Avoid microwaving to keep the lamb tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in lamb instead of boneless?

Yes, bone-in lamb can be used, but cooking time may need to be extended slightly to ensure the meat is fully tender.

Is it necessary to wrap the lamb in parchment and foil?

Wrapping the lamb seals in moisture and flavors, resulting in tender, juicy meat. You can cook uncovered, but the dish may be drier and less flavorful.

Greek Oven-Roasted Lamb (Kleftiko) with Vegetables and Feta Recipe

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Kleftiko is a traditional Greek dish featuring succulent, slow-roasted lamb cooked with aromatic herbs and vegetables in parchment pouches, resulting in tender meat infused with rich flavors. This recipe pairs Yukon gold potatoes, carrots, bell peppers, and red onions with boneless leg of lamb, garlic, rosemary, thyme, and a touch of lemon juice, finished optionally with creamy feta cheese. The lamb is slow roasted in the oven, steamed with added water for moist, melt-in-your-mouth texture, embodying authentic Greek homestyle cooking.

• Author: Ella
• 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

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Vegetables

• 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)
• 1 medium red onion (cut into 1-inch chunks)

Meat and Cheese

• 1 1/2 lb boneless leg of lamb (cut into 1-inch chunks)
• 4 oz feta cheese (optional; cut into 1/2-inch cubes or crumbled)

Herbs and Seasonings

• 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

Liquids

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

Instructions

1. Preheat oven: Set your oven to 325 degrees Fahrenheit (163 degrees Celsius) to prepare for slow roasting the lamb and vegetables.
2. Prepare parchment pouches: Cut four large pieces of parchment paper, each approximately 12×12 inches, to create individual cooking pouches for the lamb and vegetables.
3. Arrange vegetables: Distribute the Yukon gold potatoes, carrots, bell peppers, and red onions evenly among the parchment pieces.
4. Add lamb: Pat the boneless leg of lamb chunks dry with paper towels to remove excess moisture, then arrange them on top of the vegetables in each parchment pouch.
5. Season the mixture: Sprinkle minced garlic over the lamb and vegetables, then season with dried rosemary, thyme, ground coriander, sea salt, and black pepper for aromatic flavor.
6. Add liquids and cheese: Drizzle olive oil and optional lemon juice over the contents of each pouch, then top with optional feta cheese cubes or crumbles for richness.
7. Seal pouches: Fold the edges of the parchment paper inward to form secure pouches, tying them with cooking twine. Wrap each pouch tightly with a large piece of aluminum foil to seal in moisture during cooking.
8. Prepare roasting pan: Place the wrapped lamb pouches into a large roasting pan. Add enough water to the pan to create a one-inch deep layer, which will generate steam and keep the lamb moist as it cooks.
9. Roast the lamb: Place the roasting pan in the preheated oven and cook for 2 to 3 hours, until the internal temperature of the lamb reaches 200-205 degrees Fahrenheit (93-96 degrees Celsius), indicating tender, slow-cooked meat.
10. Optional broil for finish: For a browned, slightly crisp exterior, switch your oven to high broil. Carefully unwrap the foil and parchment from the pouches and fold them back along the edges. Broil for 2 to 3 minutes until the lamb is nicely browned on top.

Notes

• Using parchment paper and foil creates a sealed, steamy environment that tenderizes the lamb while preserving the flavors.
• The slow roasting temperature is key for breaking down connective tissue, making the meat tender and juicy.
• Optional lemon juice adds brightness and balances rich flavors, but can be omitted if preferred.
• Feta cheese melting on top adds a creamy, salty contrast but is optional for a traditional taste.
• Keep watch during broiling to avoid burning the lamb as the high heat works fast.
• Leftovers can be stored refrigerated for up to 3 days and are delicious reheated gently on the stovetop or oven.

Keywords: Kleftiko, Greek lamb recipe, slow roasted lamb, Greek dinner, lamb with vegetables, Mediterranean cuisine, roasted lamb