Kleftiko (Greek Lamb)

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; I used 1/2 red and 1/2 yellow))
• 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. 1

   Preheat the oven to 325 degrees F (163 degrees C).

2. 2

   Cut 4 large pieces of parchment paper (at least 12x12 inches).

3. 3

   Divide the potatoes, carrots, bell peppers, and onions among the pieces of parchment paper.

4. 4

   Pat the lamb dry with paper towels. Arrange the pieces over the vegetables.

5. 5

   Top the lamb and vegetables with minced garlic. Sprinkle with rosemary, thyme, coriander, salt, and pepper.

6. 6

   Drizzle the lamb and veggies with olive oil and lemon juice. Sprinkle feta cheese on top.

7. 7

   Fold the parchment paper inward to form a pouch, and tie with cooking twine. Wrap a large piece of foil around the parchment and seal tightly. Repeat with all the pouches.

8. 8

   Place the lamb pouches into a large roasting pan. Add water to the pan, enough to make it 1 inch deep.

9. 9

   Roast lamb kleftiko in the oven for 2-3 hours. The internal temperature of the meat should reach between 200-205 degrees F (93-96 degrees C).

10. 10

    Optional step: Switch the oven to broil on high. Unwrap the parchment paper and foil, and fold over along the edges of the pouches. Broil for 2-3 minutes, until the meat is browned.