Kleftiko-Style Oven Roasted Greek Lamb with Potatoes

Kleftiko-Style Oven Roasted Greek Lamb with Potatoes is an iconic, rustic, Greek recipe for lamb which has been marinated in lemon, garlic and olive oil (the trinity of Greek flavors) and is then wrapped in parchment paper and slow-cooked in the oven. This method of cooking seals in the juices and the flavors.  The result is a succulant, juicy and perfectly-seasoned lamb, which melts in your mouth.

In this foolproof recipe, potatoes, peppers and chunks of sharp Greek cheese are also added to the same pouch, and they absorb all those delicious flavors of the marinated lamb as they slowly roast.  This is the easiest recipe for lamb you will come across, the perfect one-pan meal!

What does “Kleftiko-Style” really mean?

This is a recipe with history:  the word “kleftiko” comes from the Greek word for “stolen”.  It is also related to the word “kleftes” (thieves), or, groups of bandits who hid in the mountains of northern Greece, resisting Ottoman rule.  In order to survive, they would steal a lamb or a goat from nearby flocks and then they would cook it in underground pits which were sealed with hot stones, not only to trap the heat, but also to guarantee that no smoke could escape and thus reveal their locations.

Ingredients for Kleftiko-Style Oven Roasted Greek Lamb with Potatoes

• • Lamb:  boneless leg of lamb, cut into pieces (lamb shoulder is another good option)
  • Potatoes:  baby yellow potatoes, unpeeled, scrubbed, and halved
  • Peppers:  mini red and yellow peppers (or, use regular bell peppers)
  • Shallot:  you can also use a medium red onion for a sharper flavor
  • Garlic:  at least 3 cloves (more if you like)
  • Olive Oil:  extra virgin olive oil, always
  • Lemon:  fresh juice and zest
  • Herbs:  fresh rosemary and dried Greek oregano
  • Seasonings:  sea salt, ground black pepper, and red pepper flakes
  • Honey:  a small amount adds a great depth of flavor
  • Mustard:  use any kind you have
  • Cheese:  traditionally, Greek Kefalotiri or Kefalograviera are used, but you can substitute for Pecorino or Parmesan cheese
  • Optional addition:  a small amount (about 1/4 cup) of crisp, dry white wine is often added to the pouch before sealing for subtle flavor

Pro Tips for the most delicious lamb

1. The lamb.  Use a boneless leg of lamb or a lamb shoulder cut into pieces for this recipe; both benefit from slow and long roasting times.  You can also use bone-in pieces, but they will require slightly longer cooking time.
2. The marinade.  Allow the lamb to stay in the marinade for at least two hours prior to cooking.  The flavorful marinade will impart great flavor to the lamb.  This is a delicious marinade that can be done ahead of time and used for any grilled meat or fish recipe.  Once you try it, you will know!
3. The vegetables.  Cut them in relatively big chunks; they will better tolerate the long cooking time
4. The concept of cooking in parchment.   Sealing everything in parchment paper will trap the moisture and the heat and create a gentle way of cooking  which results in tender, perfectly-cooked meat.  You can also make individual pouches for each serving!
5. Uncover and bake again.  Do not skip this step:  when the lamb is almost completely cooked, unwrap the pouch and finish cooking the lamb and vegetables open to give everything a nice golden color and slightly crispy texture.

How to make the Kleftiko-Style Oven Roasted Greek Lamb with Potatoes

1. Prepare the marinade, pour half of it oven the lamb, and allow it to marinate for two hours.
2. Cut the vegetables in chunks and pour the rest of the marinade over them.
3. Top the vegetables with the marinated lamb and cubes of cheese
4. Wrap and seal everything in parchment paper and foil and bake
5. Uncover and bake for a little longer to give the lamb, the vegetables and the melting cheese a nice color

What to Serve it with

Τhis delicious lamb and potatoes dish goes very well with a traditional Greek peasant salad

It pairs also very well with the refreshing, classic Greek lettuce and feta salad

This foolproof recipe for Kleftiko-style Greek lamb is perfect for your Easter table but also as a delicious, unexpected, and fuss-free, one-pan dish for any gathering with friends.  Once you try this classic Greek dish once, it is certain that you will want to include it to your regular rotation of crowd pleasing recipes!

5.0 from 2 reviews

Kleftiko-Style Greek Lamb

 

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Prep time

30 mins

Cook time

2 hours 15 mins

Total time

2 hours 45 mins

 

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: Marilena Leavitt

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.

3.5.3240

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