Lamb Kleftiko: Greek Lamb Cooked in Parchment Paper

A traditional and rustic slow-roasted Greek lamb dish infused with Mediterranean flavors.

Lamb kleftiko is Greek lamb cooked in parchment paper, and I’ve received requests for my recipe for years. I posted it on my YouTube channel six years ago, but I had to update this super popular dish. The lamb is marinated with lemon, garlic, and aromatic herbs, then wrapped in parchment paper with vegetables and roasted until fall-apart tender. It’s perfect for a special occasion or a hearty family meal.

The beauty of this recipe is how simple it is. It’s very easy to put together, and you just put it in the oven and forget about it, so it roasts low and slow. If you aren’t familiar with its history, back in the day, a group of thieves, also known as kleftes, would go up in the mountains and steal a goat or lamb. They would stuff the meat in a fire pit with lemon, olive oil, and garlic and cover it with soil to cook. That way, no one would smell the delicious stolen meat cooking. Then, in the morning, they would eat the succulent meat.

Why is this a dish I’ll make all spring?

Rich, hearty

Lemony, herby

Fall-apart lamb

Melt-in-your-mouth potatoes

Sweet mashable garlic

Soft bell peppers & onions

Saucy, juicy tomatoes

What are the ingredients for lamb kleftiko?

Boneless leg of lamb -I use boneless, but you can use bone-in or shoulder with or without the bone, or even lamb shanks. You can trim the fat or not, it’s up to you.

Potatoes -russet or gold, peeled and cut into big chunks to keep things rustic.

Garlic cloves -peeled and left whole to add a bit of sweetness as they roast in the oven, but you can chop them if you really want.

Bell peppers -cubed into chunks about the size of your potatoes to keep from melting into the sauce.

Red onion -cut into big chunks, sliced, diced, or for a richer flavor, leave the onion whole while roasting and remove it before serving.

Tomatoes -diced. If you prefer a smoother texture, puree the bell peppers and tomatoes before adding them to the packet.

Feta cheese -kefalotyri or kefalograviera cubed would be perfect as well. I like to add it before roasting the lamb so it gets nice and warm and creamy. However, you can add it at the end so it holds its shape.

What’s in the marinade?

Olive oil -a rich, flavorful extra virgin olive oil to add as much flavor as possible.

Lemon juice -I like it really lemony because it cuts the gaminess of the lamb and freshens up the whole dish.

Garlic cloves -grated or minced to add even more garlic flavor to the lamb.

Water -this just adds to the volume of the marinade without sacrificing flavor.

What spices do I need?

Rosemary -I use fresh rosemary sprigs, so you don’t have to remove the leaves.

Salt & freshly cracked black pepper -the duo that enhances the flavor of it all.

Dried crushed oregano -pairs perfectly with lamb, so make sure you have this on hand and ready.

Ground cumin -provides that warm, sweet, spicy, rich, earthy tone to the lamb.

Ground coriander -adds citrusy notes with warm nuttiness.

How do I marinate the lamb?

In a large bowl, mix together olive oil, lemon juice, grated garlic, water, salt, oregano, black pepper, cumin, and coriander. Add the lamb to the marinade, ensuring it is well-coated. Cover and refrigerate for at least 4 hours, preferably overnight.

How do I prepare the veggies?

Preheat the oven to 350°F (180°C). Cut the potatoes, bell peppers, and tomatoes. Slice or dice the red onion. If you use whole garlic cloves, leave them whole for a mellow roasted flavor.

How do I assemble the parchment pack?

Lay out a large sheet of parchment paper or aluminum foil. Place the marinated lamb in the center. Scatter the potatoes, garlic, bell peppers, onion, and tomatoes around the lamb. Sprinkle with feta cheese and place the rosemary sprig on top. Wrap the parchment tightly around the lamb, securing the edges to form a sealed packet. Use kitchen twine or an additional layer of foil to ensure no juices escape.

How long do I roast the lamb?

Place the parchment-wrapped lamb in a roasting pan and bake for 4 to 4 1/2 hours, or until the meat is tender and easily pulls apart. For extra color, unwrap the parchment during the last 20-30 minutes and let the lamb brown.

How do I serve Lamb Cooked in Parchment Paper?

Let the lamb rest for 10 minutes before slicing or shredding. Then, serve with the roasted vegetables and pan juices as is or over Mediterranean rice pilaf with warm pita bread, a side of Greek salad, and tzatziki for a complete meal.

What can I do with the leftovers?

It’s so delicious for making sandwiches. All you need to do is shred the lamb, add it to your favorite bread, and drizzle or spoon the juices right over it.

Do you have similar lamb recipes?

Slow Roasted Stuffed Leg Of Lamb

Roast Leg Of Lamb Marinated In Yogurt

Greek Roast Leg Of Lamb

Roast Leg Of Lamb With Harissa & Shallots

Slow Cooker Lamb

Fall-Apart Pot Roast With Pearl Onions

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