Kleftiko-Style Greek Lamb
 
Prep time
Cook time
Total time
 
Greek lamb and potatoes are wrapped in parchment paper to seal in the juices and the flavors. The result is succulant, juicy and perfectly seasoned lamb, that melts in your mouth!
Author:
Recipe type: Main course - Easter recipe
Cuisine: Greek
Serves: 4
Ingredients
  • 2 lbs. boneless leg of lamb, preferably small-sized and grass-fed
  • 2 - 3 sprigs of rosemary
  • 3 - 4 cloves of garlic
  • 2 tsp. sea salt
  • ½ tsp. freshly ground pepper
  • ¼ tsp. red pepper flakes
  • ¼ tsp. dried Greek oregano
  • 2 tsp. honey
  • 2 tsp. mustard
  • –zest of one medium lemon
  • 3 TBSP. fresh lemon juice
  • 6 TBSP. extra virgin olive oil
  • 1 lb. baby yellow potatoes, unpeeled, scrubbed, and halved
  • 2 mini red peppers, halved
  • 2 mini yellow peppers, halved
  • 1 medium shallot (or, red onion), quartered
  • 5 oz. Greek Kefalotiri or Kefalograviera cheese, cut into large cubes (or substitute Pecorino or Parmesan cheese)
Instructions
  1. Prepare the lamb. Wash and pat dry the lamb. Remove most of the visible fat, but leave some behind - it will melt nicely as it cooks and impact great flavor to the dish. With a sharp knife, cut it into 1½” - 2” pieces and place them in a medium bowl.
  2. Make the marinade. Add the rosemary, garlic, seasoning, honey, mustard, lemon (zest and juice), and olive oil to a food processor and process until everything is well blended. This lovely marinade can be made ahead of time.
  3. Marinate the lamb. Pour half of the marinade over the lamb and mix well to coat all the pieces. Cover the lamb and refrigerate it for a minimum an hour (and preferably up to two hours) to allow the lamb to absorb all the wonderful flavors of the marinade.
  4. Prepare the vegetables. Cut the potatoes and the mini peppers in half, quarter the shallot, and place everything in a second bowl. Pour the remaining marinade over the vegetables and set aside.
  5. Bring the lamb to room temperature. Remove the lamb from the refrigerator 30 minutes before cooking time.
  6. Preheat the oven to 350° F. Place a rack inside a 13” x 9” x 2” baking pan.
  7. Line the pan with foil and parchment on top. Cut one piece of foil to be double the size of the length of the pan (i.e., about 26”) and top it with an equally large piece of parchment paper. Half of the stack of foil and parchment paper should line the dish on top of the rack, and the other half should hang over the outside of the dish lengthwise. (That will eventually become the top of the parcel).
  8. Add the vegetables, lamb and cheese. Place the vegetables with their marinade in the center of the parchment paper in the pan. Next, place the lamb and its marinade on top of the vegetables. Finally, scatter the cubes of cheese over the top.
  9. Form the parcel. To create an airtight parcel, bring the overhanging half of the foil and parchment paper stack up and over the vegetables and lamb to cover it. Fold and crimp the edges inwards to create a pouch to seal everything inside. This tight seal will ensure the steam and the juices are trapped inside, creating a very succulent lamb.
  10. Roast the lamb and vegetables. Slow roast on the middle rack of the preheated oven for one hour 45 minutes. Depending on the quality of the lamb you are using, this cooking time may vary.
  11. Increase the temperature. Remove the pan from the oven and increase the temperature to 425°F.
  12. Continue roasting, uncovered this time. Carefully unwrap the parcel and scrunch the foil and parchment paper under the rim of the baking dish, exposing the lamb and vegetables. Spoon some of the juices of the pan over the lamb and return to the oven for 15 minutes more to allow the meat to get some nice brown color. After that, remove the meat from the pan, place in a deep plate, cover with foil and let them rest. Gently toss the vegetables and return to the oven for another 15 minutes or so, to allow them to get some nice color too. Remove the pan from the oven, return the lamb pieces to the pan and serve the lamb kleftiko straight from the pan!
Notes
Letfovers can be stored in the refrigerator for up to 5 days.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/kleftiko-style-oven-roasted-greek-lamb-with-potatoes/