Easy recipe for Kleftiko Greek Lamb in Parchment (5 Steps)
Craving tender lamb? Our Kleftiko Greek Lamb in Parchment recipe is slow-cooked with feta and potatoes for amazing flavor. Try it tonight
Ingredients
- 2 lbs boneless lamb shoulder or leg cut into 2-inch cubes
- 1.5 lbs Yukon Gold potatoes peeled and cut into 1.5-inch chunks
- 1 large yellow onion thickly sliced
- 1 red bell pepper seeded and cut into strips
- 5 cloves garlic minced
- 1 cup cherry tomatoes halved
- 7 oz feta cheese crumbled or cut into 4 slabs
- 0.25 cup extra virgin olive oil
- 1 large lemon juiced
- 2 tbsp dried oregano
- 1 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
Instructions
- Marinate the Lamb: In a large mixing bowl, combine the lamb cubes, olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Toss everything together until the lamb is thoroughly coated. For best results, cover and refrigerate for at least 1 hour, or overnight to allow the flavors to deepen. Preheat your oven to 325°F (160°C).
- Prepare Vegetables & Parchment: While the lamb marinates, prepare your vegetables. In the same bowl (after removing the lamb if marinated separately), add the potato chunks, sliced onion, and bell pepper strips. Toss them with any remaining marinade. Cut four large sheets of parchment paper, approximately 18x24 inches each.
- Assemble the Parcels: Lay out the four parchment sheets on a clean work surface. Divide the vegetable mixture evenly among the centers of the four sheets, creating a bed for the lamb. Arrange the marinated lamb cubes on top of the vegetables. Scatter the halved cherry tomatoes over and around the lamb.
- Add Feta and Seal: Top each mound with a generous portion of the crumbled feta cheese (or place one slab on each). To seal the parcels, bring the two long sides of the parchment paper together above the food, and fold them down several times to create a tight seam. Then, twist both ends tightly, like a candy wrapper, to ensure the parcel is completely sealed and no steam can escape.
- Slow-Cook and Serve: Carefully place the sealed parcels on a large baking sheet. Bake in the preheated oven for 3 hours. The low and slow cooking will make the lamb incredibly tender. Remove from the oven and let the parcels rest for 10 minutes. To serve, place each parcel on a plate and carefully cut it open with scissors, being cautious of the hot steam that will be released. Serve immediately, directly from the parchment.
Notes
Chef's Tip: For an even better seal, you can use a layer of aluminum foil on the outside of the parchment paper. This helps trap all the steam and juices.
Variations: Feel free to add other Mediterranean ingredients like Kalamata olives or a few sprigs of fresh rosemary to each parcel before sealing.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
