Description
Mediterranean warmth radiates through Greek Lamb Kleftiko, a rustic dish steeped in culinary tradition. Tender lamb slow-roasted with herbs and vegetables brings mountain village flavors directly to your plate, inviting you to savor Greece’s rich gastronomic heritage.
Ingredients
Scale
Meat and Protein:
- 3.4 pounds boneless leg of lamb, trimmed of excess fat
- 4 ounces kefalotyri or feta cheese, cubed
- 8 cloves garlic
Vegetables and Produce:
- 1.5 pounds small gold potatoes, halved
- 3 bell peppers (green, red, orange), cut into 2-inch pieces
- 2 red onions, peeled and quartered
- 2 roma tomatoes, quartered
- 1/4 cup fresh parsley
- 3 tablespoons mint leaves, chopped (optional)
Marinade and Seasoning:
- 1/2 cup olive oil
- 1/2 cup dry white wine
- 2 tablespoons Dijon mustard
- 3 tablespoons lemon juice + zest
- 2 tablespoons red wine vinegar
- 1 tablespoon dried oregano
- 1 tablespoon dried rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Optional Garnish:
- 1/2 cup pomegranate arils (optional)
Instructions
- Infuse lamb with a vibrant Mediterranean marinade by thoroughly blending herbs, garlic, lemon zest, and olive oil in a food processor until achieving a smooth consistency.
- Massage the marinade generously into lamb pieces, ensuring complete coverage, then refrigerate for a minimum of 8 hours to allow flavors to deeply penetrate the meat.
- Remove lamb from refrigerator and let rest at room temperature for 30 minutes prior to cooking, simultaneously preheating the oven to 375°F (190°C).
- Create a protective parchment paper nest inside a roasting pan, strategically layering the bottom with a colorful medley of chopped root vegetables like potatoes, carrots, and onions.
- Carefully position the marinated lamb atop the vegetable bed, distributing remaining vegetables around the meat and drizzling any residual marinade for enhanced flavor complexity.
- Meticulously fold and crimp the parchment paper edges, forming a sealed packet that will trap moisture and concentrate aromatics during the slow-cooking process.
- Roast the lamb for approximately 3 1/2 to 4 hours, allowing the meat to become exceptionally tender and vegetables to caramelize gently.
- Check internal meat temperature, aiming for desired doneness between 145°F and 170°F.
- Uncover the parchment, baste the lamb with its own succulent juices, and sprinkle crumbled feta cheese across the surface.
- Increase oven temperature to 425°F and roast uncovered for an additional 15 minutes to achieve a golden, crispy exterior.
- Allow the lamb to rest for 20 minutes, which helps redistribute internal juices and ensures maximum tenderness.
- Slice or shred the lamb, plate alongside roasted vegetables, and garnish with fresh mint and optional pomegranate arils for a burst of color and freshness.
Notes
- Choose a fatty cut like shoulder or leg for maximum tenderness and flavor, ensuring the meat stays juicy during the long cooking process.
- Marinate overnight to allow herbs and spices to deeply penetrate the lamb, creating rich, complex flavor profiles.
- Experiment with alternative proteins like goat or beef for dietary variations, adjusting cooking times accordingly to maintain moisture.
- Add gluten-free breadcrumbs between parchment layers to absorb excess liquid and create a subtle crispy texture without changing the traditional recipe’s integrity.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 6
- Calories: 575
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 38 g
- Saturated Fat: 10 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 95 mg