Kleftiko (Greek Lamb in Parchment)
Ingredients
Ingredients
bone-in lamb shoulder (bone-in)
2 kg
garlic cloves
8 cloves
lemon
2 pcs
extra virgin olive oil
80 ml
dried oregano
1 tbsp
fresh thyme
4 sprigs
fresh rosemary
3 sprigs
potatoes
1 kg
red onions
2 pcs
bell peppers
2 pcs
ripe tomatoes
2 pcs
carrots
2 pcs
kosher salt
2 tsp
black pepper
1 tsp
feta cheese
150 g
Instructions
Prepare the lamb
Cut the lamb shoulder into large chunks if needed and pat dry.
Make the marinade
Combine olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl.
Marinate the lamb
Rub the marinade all over the lamb pieces and let them rest for at least 2 hours or overnight in the fridge.
Prep the vegetables
Peel and cut the potatoes into large wedges. Slice the onions, bell peppers, tomatoes, and carrots.
Assemble the parcels
Lay out large sheets of parchment paper. Arrange vegetables and herbs in the center, place marinated lamb on top, add remaining herbs and lemon slices, then drizzle with extra olive oil.
Seal and bake
Fold the parchment paper into sealed parcels. Place parcels on a baking sheet and bake at 170°C for 3 hours until the lamb is very tender.
Finish and serve
Carefully open the parcels, sprinkle with crumbled feta if desired, and serve hot.
Storage
Store parcels tightly wrapped. Reheat in the oven to preserve texture.
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