Lamb Kleftiko Recipe
Greek · Main course · 140 min total
Lamb Kleftiko is a traditional Greek dish where lamb is slow-cooked with garlic, lemon, and herbs until meltingly tender, wrapped in parchment paper to seal in all the juices.
20
min prep
min prep
120
min cook
min cook
4
servings
servings
650
kcal/serving
kcal/serving
Ingredients
- 1.5 kg (3.3 lbs) bone-in lamb shoulder, cut into large pieces
- 4 cloves garlic, sliced
- 2 lemons, juiced
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper, to taste
- 2 bay leaves
- 1 large onion, sliced
- 4 large potatoes, peeled and quartered
- 1 cup chicken or vegetable broth
Instructions
- Preheat oven to 160°C (320°F).
- Make small incisions in the lamb pieces and insert garlic slices.
- In a large bowl, combine lemon juice, olive oil, oregano, rosemary, salt, and pepper. Add lamb and toss to coat. Let marinate for at least 30 minutes.
- Lay out a large piece of parchment paper (about 60 cm long) on a baking tray. Place bay leaves, onion slices, and potatoes in the center. Arrange lamb on top. Pour any remaining marinade and broth over the lamb.
- Fold the parchment paper over the lamb and seal tightly by folding the edges. Ensure no steam can escape.
- Bake for 2 hours, or until lamb is very tender and falling off the bone.
- Carefully open the parchment (watch for steam) and serve hot.
Tips
- For extra flavor, marinate the lamb overnight in the refrigerator.
- Traditionally, the dish is cooked in a sealed clay pot; parchment paper mimics this effect.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
AI estimate may be inaccurate · Terms