Kleftiko (Greek Lamb)

My kleftiko recipe is Greek lamb slow-roasted with veggies, garlic, herbs, and feta in parchment paper. It's tender, flavorful, and so easy.

📝 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. 1Preheat the oven to 325 degrees F (163 degrees C).
2. 2Cut 4 large pieces of parchment paper (at least 12x12 inches).
3. 3Divide the potatoes, carrots, bell peppers, and onions among the pieces of parchment paper.
4. 4Pat the lamb dry with paper towels. Arrange the pieces over the vegetables.
5. 5Top the lamb and vegetables with minced garlic. Sprinkle with rosemary, thyme, coriander, salt, and pepper.
6. 6Drizzle the lamb and veggies with olive oil and lemon juice. Sprinkle feta cheese on top.
7. 7Fold 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. 8Place the lamb pouches into a large roasting pan. Add water to the pan, enough to make it 1 inch deep.
9. 9Roast 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. 10Optional 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.