Greek Oven-Roasted Lamb (Kleftiko) with Vegetables and Feta Recipe
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.
- 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
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
- Preheat oven: Set your oven to 325 degrees Fahrenheit (163 degrees Celsius) to prepare for slow roasting the lamb and vegetables.
- 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.
- Arrange vegetables: Distribute the Yukon gold potatoes, carrots, bell peppers, and red onions evenly among the parchment pieces.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
