Greek Lamb Kleftiko (with vegetables & feta)

One of the best and easiest ways to cook lamb. Wrapped in parchment paper parcels, and slow-cooked along with vegetables and cheese. Juicy, tender, and absolutely scrumptious!

📝 Ingredients

• 5 large cloves of garlic
• 6 tablespoons olive oil
• 1 tablespoon dry oregano
• 1.5 tablespoon dried thyme
• 2 teaspoons lemon juice fresh
• 2/3 teaspoon ground coriander
• 50 ml white wine
• 2 kilograms / 4.4 pound lamb leg or shoulder cuts (with bone)
• 1 kilogram / 2.2 pounds potatoes (peeled)
• 1 large red onion
• 1 large green bell pepper
• 2 medium-sized tomatoes
• 5 large garlic cloves
• 3 tablespoons olive oil
• 1 tablespoon dried oregano
• 150 grams / 5.3 oz feta cheese (cut into 1/2-inch cubes)
• parchment paper
• aluminum foil
• kitchen or natural twine

👨‍🍳 Instructions

1. 1--- For The Marinade: ---
2. 2Add all of the ingredients for the marinade to a food processor except the wine and blend until garlic gets finely minced and everything gets mixed well together.
3. 3Transfer the marinade to a mixing bowl and add the wine and lamb parts. Mix and rub the meat very well. Cover with plastic wrap and leave it to marinate for at least 2 hours or in the fridge overnight.
4. 4--- To Make The Lamb Kleftiko: ---
5. 5Preheat oven to 180°C / 356°F.
6. 6Cut the potatoes into chunky pieces (5cm / 2-inch). And add them to a mixing bowl. Cut the bell pepper, onions, and tomatoes into bite-sized pieces. Add to the bowl as well.
7. 7Cut the 5 garlic cloves in half and add them together with the other vegetables.
8. 8Add the dried oregano and olive oil to the bowl, season with salt and pepper, and mix well.
9. 9Season also the lamb with salt and pepper as well.
10. 10Take two pieces of parchment paper and place one on top of the other.
11. 11Take the ⅕ of the vegetable mixture and place it at the center of the parchment paper. Add a portion of the lamb on top. Toss a few pieces of feta cheese here and there.
12. 12Close the parchment papers by grabbing the pointed edges and closing them together over the meat. Tie tightly using some kitchen or natural twine. Then take a big piece of aluminum foil and wrap it around each parcel. This ensures that all of the juices and aromas are well secured inside each parcel.
13. 13Repeat the process until you have 5 parcels. Try to add some of the marinade that's sinking at the bottom of the bowl to each parcel.
14. 14Place the parcels into a large pan that fits them. Add enough water to cover just the bottom of the pan by 1 cm / ½ inch in height.
15. 15Bake for about 2 hours (if using Spring lamb) or 2 hours and a half if cooking an older piece of lamb. NOTE: Make sure that throughout baking there is enough water to cover the bottom surface of the pan just enough so the food doesn't stick at the bottom. If the water evaporates add just a splash more.
16. 16Remove the pan from the oven. Carefully open each parcel and place the pan back in the oven. Raise the temperature to 200°C / 392°F.
17. 17Roast until both the lamb and potatoes get a nice brown color on top. About 15-20 minutes.
18. 18Then remove the pan from the oven and carefully close as much as possible each parcel again (no need to tie it) and let the meat rest for 15-20 minutes before serving.