⏲️ Total Time: 5 hrs 45 mins | ⏲️ Hands-on Time: 20 mins | 🍴 Makes: 8 servings
Recipe and Photo by https://www.themediterraneandish.com/
This recipe is all you need to make the best fall-apart tender lamb kleftiko! This traditional Greek lamb roast is easy to make and perfect for a small crowd. Lamb, vegetables, and the marinade (including seasoning) make up this rustic Greek lamb recipe. As a finishing touch, cheese, such as blocks of feta, is often added.
Ingredients
- 1 boneless leg of lamb, about 3 ½ pounds, trimmed of excess fat
- 2 ½ tablespoons dried oregano, divided
- 1 tablespoon dried thyme, divided
- 1 tablespoon dried parsley, divided
- Kosher salt and black pepper
- 1 tablespoon Dijon mustard
- 10 garlic cloves, minced
- Juice of 1 lemon
- 1 tablespoon red wine vinegar
- ½ cup white wine
- Extra virgin olive oil, I used Greek Private Reserve EVOO
- 4 to 5 large Russet potatoes, about 3 pounds, peeled and quartered
- 2 large sweet bell peppers, cored and cut into large chunks (I used red and orange sweet peppers)
- 2 large tomatoes, cut into thick wedges
- 1 large red onion, cut into large chunks
- ½ cup vegetable or beef broth
- 4 ounces feta cheese, cut into blocks, optional
Directions
- Season and marinate the lamb. Place the boneless leg of lamb in a large bowl. Using a sharp knife, make a few slits in the boneless leg of lamb. Rub the lamb all over with 2 tablespoons dried oregano and ½ tablespoon each dried thyme and dried parsley. Season well with kosher salt and black pepper on all sides. Then rub with the mustard and the majority of the garlic (reserving 1 tablespoon of the garlic for the vegetables). It’s important to push some of the garlic and seasoning into the slits you’ve cut earlier for best flavor. Transfer the lamb to a large bowl and add the lemon juice, red wine vinegar, white wine and about ¼ cup of extra virgin olive oil, turning the lamb in the bowl to make sure it is well coated. Set the lamb aside for a few minutes while working on the vegetables. (But if you do have the time, cover the bowl and refrigerate for a couple hours or up to one night).
- Preheat the oven to 375°F. And position a rack in the middle.
- Prepare the roasting pan and parchment paper. Line a large roasting pan with two very large pieces of parchment paper, making a cross shape so that you have long pieces of parchment overhang on all sides of the pan (I like to have about 8 inches of parchment overhang on all sides of the pan).
- Assemble the vegetables and lamb in the pan. Spread the potatoes, bell peppers, tomatoes, and onions in the bottom of the pan over the parchment. Season with a good pinch of kosher salt and black pepper and the remainder of the dried oregano, thyme, and parsley. Sprinkle the remainder of the garlic on top and drizzle with a little olive oil. Add the lamb on top of the vegetables and pour the broth in from the side of the pan.
- Fold the parchment to cover the lamb and vegetables. Pull parchment paper sides together and tightly crimp them up to fully encase the lamb and vegetables in the parchment parcel.
- Roast. Place the roasting pan on the center rack of your heated oven and cook for about 3 ½ to 4 ½ hours or until the meat is tender and falls apart easily at the touch of your fork (you can check partway through and add more broth or water, if needed).
- Brown. Uncover the meat and veggies and fold excess parchment paper into the inside of the pan. If using, add the feta cheese at this point. Raise the heat to 425°F and return the pan to the oven (uncovered) for a few more minutes until the lamb and vegetables gain some color (about 15 to 20 minutes) to 425°F to allow the meat and veggies to brown).
- Let rest. Once ready, allow the lamb kleftiko to sit for about 20 to 30 minutes before serving.
- Serve. Pull the meat apart using two forks to shred. Serve the lamb in bowls over the vegetables!
