Greek Lamb Kleftiko with Roasted Vegetables and Feta Recipe

Introduction

Kleftiko is a traditional Greek dish featuring tender lamb slow-cooked with vegetables, herbs, and a touch of lemon. Wrapped in parchment and foil, this method locks in moisture and flavor for a deliciously comforting meal. It’s perfect for a cozy dinner that feels both rustic and special.

Ingredients

• 1 lb Yukon gold potatoes (cut into 1-inch chunks)
• 4 medium carrots (peeled and cut into 1-inch chunks; ~10 oz)
• 1 medium bell pepper (cut into 1-inch squares; half red and half yellow recommended)
• 1 medium red onion (cut into 1-inch chunks)
• 1 1/2 lb boneless leg of lamb (cut into 1-inch chunks)
• 6 cloves garlic (minced)
• 2 tsp dried rosemary
• 2 tsp dried thyme
• 1/2 tsp ground coriander
• 2 tsp sea salt
• 1/4 tsp black pepper
• 1/4 cup olive oil
• 2 tbsp lemon juice (optional; from 1 lemon)
• 4 oz feta cheese (optional; cut into 1/2-inch cubes or crumbled)

Instructions

1. Step 1: Preheat your oven to 325°F (163°C).
2. Step 2: Cut four large pieces of parchment paper, each at least 12×12 inches.
3. Step 3: Divide the potatoes, carrots, bell peppers, and onions evenly among the parchment pieces.
4. Step 4: Pat the lamb pieces dry with paper towels, then arrange them over the vegetables on each parchment piece.
5. Step 5: Sprinkle the minced garlic over the lamb and vegetables, then season with rosemary, thyme, coriander, salt, and pepper.
6. Step 6: Drizzle the olive oil and lemon juice evenly over each portion, then top with the feta cheese if using.
7. Step 7: Fold the parchment inward to form a sealed pouch and tie securely with cooking twine. Wrap each pouch tightly with a large piece of foil.
8. Step 8: Place the pouches in a large roasting pan and pour water in until it is about 1 inch deep around the pouches.
9. Step 9: Roast in the oven for 2 to 3 hours, until the lamb reaches an internal temperature of 200-205°F (93-96°C) and is tender.
10. Step 10 (Optional): For a browned finish, switch the oven to broil on high, carefully unwrap the pouches, fold the edges back, and broil for 2-3 minutes until the lamb is nicely browned.

Tips & Variations

• For extra flavor, marinate the lamb with olive oil, lemon, and herbs for a few hours before assembling.
• Use other root vegetables like parsnips or turnips in place of or in addition to carrots for variation.
• Try adding a splash of red wine to the pouch for a richer flavor.
• Serve with crusty bread to soak up the flavorful juices.

Storage

Store leftover kleftiko in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (163°C) covered with foil to keep it moist. Avoid microwaving to maintain tender texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in lamb instead?

Yes, bone-in lamb can be used but may require longer cooking time to become tender. Adjust roasting time accordingly and check for doneness.

What if I don’t have parchment paper?

While parchment helps seal in moisture, you can wrap the lamb and vegetables tightly in foil instead, though the texture may differ slightly.

Greek Lamb Kleftiko with Roasted Vegetables and Feta Recipe

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★★★★★

4.8 from 146 reviews

• Author: Isabella
• Total Time: 2 hours 50 minutes
• Yield: 4 servings 1x

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Description

Kleftiko is a traditional Greek dish featuring tender, slow-roasted lamb accompanied by potatoes, carrots, and peppers. The lamb is seasoned with aromatic herbs like rosemary and thyme, then wrapped in parchment and foil to lock in moisture and flavor. Slow roasting at a low temperature results in melt-in-your-mouth meat, perfectly complemented by the vibrant vegetables and optional feta cheese for a rich, savory finish.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 lb Yukon gold potatoes, cut into 1-inch chunks
• 4 medium carrots, peeled and cut into 1-inch chunks (~10 oz)
• 1 medium bell pepper, cut into 1-inch squares (1/2 red and 1/2 yellow)
• 1 medium red onion, cut into 1-inch chunks

Lamb and Seasonings

• 1 1/2 lb boneless leg of lamb, cut into 1-inch chunks
• 6 cloves garlic, minced
• 2 tsp dried rosemary
• 2 tsp dried thyme
• 1/2 tsp ground coriander
• 2 tsp sea salt
• 1/4 tsp black pepper

Finishing Ingredients

• 1/4 cup olive oil
• 2 tbsp lemon juice (optional; from 1 lemon)
• 4 oz feta cheese (optional; cut into 1/2-inch cubes or crumbled)

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Instructions

1. Preheat the Oven. Set your oven to 325°F (163°C) to prepare for slow roasting.
2. Prepare Parchment Paper. Cut four large pieces of parchment paper, each at least 12×12 inches, which will be used to wrap the lamb and vegetables.
3. Arrange Vegetables. Divide the potatoes, carrots, bell peppers, and onions evenly among the pieces of parchment paper.
4. Prepare and Arrange Lamb. Pat the lamb dry with paper towels to remove any excess moisture, then place the chunks evenly over the bed of vegetables on each parchment piece.
5. Add Garlic and Seasonings. Sprinkle minced garlic over the lamb and vegetables, then evenly distribute the dried rosemary, thyme, coriander, sea salt, and black pepper to infuse the meat and vegetables with flavor.
6. Drizzle Olive Oil and Lemon Juice. Pour olive oil and optional lemon juice over the contents in each parchment sheet. If using, sprinkle feta cheese on top for added richness.
7. Wrap and Seal. Fold the parchment paper inward to form a sealed pouch, then tie securely with cooking twine. Wrap each pouch tightly in a large piece of foil, sealing all edges to trap moisture.
8. Prepare for Roasting. Place all lamb pouches in a large roasting pan. Pour water into the pan until it reaches about 1 inch deep to create a humid cooking environment.
9. Roast the Lamb. Place the roasting pan in the preheated oven and cook for 2-3 hours, until the lamb reaches an internal temperature between 200-205°F (93-96°C) and is tender and falling apart.
10. Optional Broil Finish. For a browned finish, switch the oven to broil on high. Carefully unwrap the parchment and foil, fold the edges over, and broil for 2-3 minutes until the meat surface is lightly browned and caramelized.

Notes

• Be sure to seal the parchment and foil pouches tightly to retain steam and keep the lamb moist.
• Internal temperature of 200-205°F ensures the lamb is tender and pulls apart easily.
• The optional feta adds a nice salty tang, but can be left out if preferred.
• Adding water to the roasting pan helps create steam, preventing the lamb from drying out during the long roast.
• Using cooking twine to secure the pouches improves heat circulation and makes handling easier.

• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Greek

Keywords: Kleftiko, Greek lamb, slow roast lamb, Greek recipe, roasted lamb with vegetables, traditional Greek dish