Lamb and Vegetables In Parchment Paper (Greek Kleftiko)

Juicy and tender, melt-in-the-mouth lamb kleftiko with fluffy potatoes and a delicious white wine sauce, infused with the aromatics of garlic, sweet onions, roast peppers and juicy tomatoes. Lamb kleftiko is a rustic, traditional Greek dish made with slowly cooked lamb, first marinated in garlic, olive oil and lemon juice. This traditional recipe was originally cooked in an earth oven, a simple pit in the ground, used to trap heat and smoke. Lamb ‘kleftiko’ literally means lamb ‘stolen’. This name is said to originate from the Klephts who would steal lamb or goats and cook the meat in hidden underground ovens in order to seal the flavours and smells and avoid being caught. Nowadays lamb Kleftiko is baked sealed, wrapped in parchment paper (in parcels or pouches) to keep all the juices and flavours inside. For this Greek lamb kleftiko recipe I always prefer using a leg of lamb. You could either use the leg whole, which will require some extra cooking time, or ask your butcher to cut it into large, bone-in pieces. Although a lot of lamb kleftiko recipes don’t add the potatoes in the same pouch with the lamb, I strongly recommend doing so for them to soak up all the delicious lamb juices! Marinating the lamb kleftiko for at least 2 hours, or preferably overnight, is essential to allow the meat to absorb all the wonderful Mediterranean flavours. The secret step to the perfect lamb kleftiko is to unwrap the parchment paper right before its fully done, turn the heat up and bake a little longer to get the lamb and the potatoes nicely coloured and crispy on the outside. Finally don’t forget the all-important salad! This earthy dish is best paired with a refreshing Greek feta salad which cuts into the meaty lamb flavour and will further enrich this traditional dish.

35 oz (70 oz) leg of lamb, bone-in (1-1.2 kg or 2 kg)
2 small red onions
2-3 bell peppers (green, red and/or orange)
4 cloves garlic, 2 sliced and 2 whole
2 Tbsp. whole mustard
½ lemon, freshly juiced
1 Tbsp. dried oregano
½ cup extra-virgin olive oil
½ cup dry white wine
7 oz kefalotyri, Graviera or any hard yellow cheese, cubed (200 g )
5 medium sized potatoes
½ ripe tomato, sliced
sea salt
black pepper, freshly ground

Wash the lamb and cut into portions (about 5-6 cm). Place in a large bowl or basin and set aside.

Cut the onions in half and then in four wedges. Cut the peppers in 2-3 cm chunks and slice 2 cloves garlic. Add the vegetables in the bowl with the lamb and pour in the olive oil, white wine and lemon juice. Add the mustard, 2 whole cloves garlic, sprinkle with oregano and season with sea salt and pepper. Use your hands to blend all the ingredients together. Cover the bowl with plastic wrap, chill and let marinade for at least 2 hours. It’s best to leave the meat marinade overnight, to soak up all the wonderful flavours.

Once marinated, return the lamb to room temperature. In the same bowl, add the cheese and blend.

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

Peel the potatoes and cut in four pieces. (The lamb kleftiko will require about 2½ hours baking, so it’s best to cut the potatoes in large pieces, to keep their shape.)

Lay 4 long pieces of parchment paper to form a star. Pop the potatoes in the centre of the parchment paper and season with salt and 1 pinch oregano. Pour the marinade from the lamb over the potatoes and set the lamb and vegetables on top of the potatoes. Layer with the sliced tomato and enclose the lamb kleftiko into a pouch. To enclose the lamb kleftiko hold the parchment paper from the edges, crosswise and grab with your hand in the middle, just above the stuffing and squeeze. Use the kitchen string to tie tightly the whole thing together, just above the stuffing and lift onto a roasting tin.

Roast for about 1 hour 45 minutes until tender. Remove the tin from the oven and increase the temperature to 425°F (220°C/200°C fan, Gas Mark 7).

Unwrap the lamb kleftiko and scrunch the parchment paper under the rim of the tin. Baste the lamb with the juices and return in the oven for a further 20 minutes until browned. Remove the pieces of lamb from the pouch and wrap them in some foil to rest. Toss the potatoes and return to the oven for about 20 minutes, until nicely browned.

Return the lamb pieces to the roasting tin and serve the lamb kleftiko as it is.

Makes 4 servings.