Name: Greek Lamb Kleftiko
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Greek
Ingredients: 3-4 lb boneless leg of lamb, trimmed of excess fat; 1 ½ lbs small gold potatoes, halved; 3 bell peppers (green, red, orange), cut into 2-inch pieces; 2 red onions, peeled and quartered; 2 roma tomatoes, quartered; 4 oz kefalotyri or feta cheese, cubed; 3 tbsp mint leaves, chopped (optional); ½ cup pomegranate arils (optional); ½ cup olive oil; ½ cup dry white wine; 8 cloves garlic; 2 tbsp Dijon mustard; 3 tbsp lemon juice + zest; 2 tbsp red wine vinegar; ¼ cup fresh parsley; 1 tbsp dried oregano; 1 tbsp dried rosemary; 1 tsp kosher salt; ½ tsp ground black pepper

Description

This Greek Lamb Kleftiko is a slow-roasted dish packed with flavor, marinated in olive oil, white wine, and aromatic herbs. Baked in parchment with potatoes, bell peppers, and feta, this dish is a true fine dining recipe perfect for Sunday supper.

Ingredients

Units Scale

Main Ingredients:

3–4 lb boneless leg of lamb, trimmed of excess fat
1 1/2 lbs small gold potatoes, halved
3 bell peppers (green, red, orange), cut into 2-inch pieces
2 red onions, peeled and quartered
2 roma tomatoes, quartered
4 oz kefalotyri or feta cheese, cubed
3 tbsp mint leaves, chopped (optional)
1/2 cup pomegranate arils (optional)

Marinade:

1/2 cup olive oil
1/2 cup dry white wine
8 cloves garlic
2 tbsp Dijon mustard
3 tbsp lemon juice + zest
2 tbsp red wine vinegar
1/4 cup fresh parsley
1 tbsp dried oregano
1 tbsp dried rosemary
1 tsp kosher salt
1/2 tsp ground black pepper

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Instructions

Prepare the Marinade:
- Blend all marinade ingredients in a food processor or with an immersion blender until smooth.
- Place the lamb in a large bowl or resealable bag and pour the marinade over it. Massage into the meat, cover, and refrigerate for at least 8 hours (overnight preferred).
Preheat & Prepare the Roasting Pan:
- Remove the lamb from the refrigerator 30 minutes before roasting. Preheat oven to 375°F (190°C).
- Line a roasting pan or oven-safe stockpot with parchment paper, creating a nest with overlapping sheets.
Assemble the Dish:
- Toss the chopped vegetables in a bowl.
- Spread half of them over the parchment, place the lamb on top, and add the remaining vegetables around it.
- Pour the leftover marinade over everything.
Seal & Roast:
- Pull the parchment paper up and crimp the edges to fully encase the lamb and vegetables. Secure with kitchen string.
- Roast in the oven for 3 ½ – 4 hours, until the lamb is tender.
- Internal temperature guide:
  - Medium-rare: 145°F (63°C)
  - Medium: 160°F (71°C)
  - Well-done: 170°F (77°C)
Final Browning & Serving:
- Open the parchment, baste the lamb with its juices, and toss the vegetables.
- Add feta or kefalotyri cheese on top. Increase oven temperature to 425°F (220°C) and roast uncovered for 15 minutes until golden brown.
- Let the lamb rest for 20 minutes before slicing or shredding.
- Serve with the roasted vegetables and pan juices. Garnish with chopped mint and pomegranate arils, if desired.

Notes

Make Ahead: Marinate the lamb up to 24 hours in advance.
Serving Suggestion: Serve with warm pita bread, tzatziki, or a fresh Greek salad.
Storage Tip: Leftovers keep well in the fridge for 3-4 days or can be frozen for up to 3 months.

Nutrition

Serving Size: 6 oz lamb + vegetables
Calories: 580
Sugar: 5g
Sodium: 800mg
Fat: 34g
Saturated Fat: 12g
Unsaturated Fat: 18 g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 46g
Cholesterol: 120 mg