Lamb Kleftiko: Slow-Roasted Lamb & Potatoes in Parchment

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner, while pork shoulder is more affordable.

feta cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a similar creaminess with fewer calories.

Trim the fat from the boneless leg of lamb.

Make a few slits in the lamb to insert seasoning.

Season the lamb with kosher salt, black pepper, dried oregano, dried thyme, and dried parsley.

Rub the seasoning into the lamb, ensuring to push garlic into the slits.

Drizzle extra-virgin olive oil over the lamb and rub it in.

Place the lamb in a bowl and add the juice of one lemon, a splash of red wine vinegar, and 1/2 cup of white wine.

Drizzle more extra-virgin olive oil over the lamb and set it aside.

Prepare a large pan with two pieces of parchment paper, one going one way and the other crossing it.

Add about five large cut potatoes, bell peppers, and one onion in large chunks to the pan.

Add tomatoes and season the vegetables with salt and pepper.

Add the remaining garlic and drizzle with olive oil.

Position the lamb on top of the vegetables in the pan.

Pour the marinade over the lamb and add a cup of beef broth or vegetable broth from the sides.

Cover the pan tightly with parchment paper to trap the steam.

Preheat the oven to 375 degrees Fahrenheit.

Place the pan in the oven and cook for a few hours until the lamb is tender.

Check the lamb and add feta cheese on top if desired.

Return the pan to the oven to color the lamb if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens