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Kleftiko Recipe

Greek · Main course · 200 min total

A classic Greek slow-roasted lamb dish, traditionally cooked in a sealed clay pot to lock in moisture and flavor. This version uses parchment paper and foil to achieve tender, falling-apart meat infused with garlic, lemon, and oregano.

Ingredients

• 2 kg (4.4 lbs) bone-in lamb shoulder, cut into large pieces
• 4 tbsp olive oil
• 6 garlic cloves, sliced
• 2 lemons, juiced
• 2 tbsp dried oregano
• 2 tsp salt
• 1 tsp black pepper
• 2 large potatoes, cut into wedges
• 2 onions, sliced
• 1 cup chicken or vegetable broth
• Parchment paper and aluminum foil for wrapping

Instructions

1. Preheat oven to 160°C (320°F).
2. In a large bowl, combine lamb pieces with olive oil, garlic, lemon juice, oregano, salt, and pepper. Massage well to coat. Marinate for 30 minutes at room temperature or overnight in the fridge.
3. Lay out a large sheet of parchment paper (about 60 cm long) on a work surface. Place another sheet of foil on top. Arrange the lamb pieces in the center. Scatter potato wedges and onion slices around the lamb. Pour broth over everything.
4. Fold the parchment paper over the lamb to create a sealed packet, then wrap tightly with the foil to ensure no steam escapes. Place the packet in a baking dish.
5. Bake for 3 hours, or until the lamb is very tender and falling off the bone. For extra browning, open the packet and broil for 5 minutes (optional).
6. Let rest for 10 minutes before serving. Serve the lamb and vegetables with the juices from the packet.

Tips

• For authentic flavor, use Greek oregano and extra virgin olive oil.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.
• Serve with crusty bread, Greek salad, and tzatziki.

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