Kleftiko: Bandit-Style Slow-Roasted Lamb
A legendary Greek dish where lamb shoulder is sealed in parchment with garlic, oregano, lemon, and potatoes, then slow-roasted until the meat collapses off the bone at the lightest touch. Named after the mountain bandits who cooked stolen lamb in sealed underground pits, every bite carries centuries of rustic tradition.
Ingredients
- 3.5 lbs bone-in lamb shoulder, cut into large pieces
- 2 lbs Yukon Gold potatoes, peeled and quartered
- 1 large yellow onion, cut into thick wedges
- 8 cloves garlic, peeled and lightly smashed
+ 12 more ingredients
Instructions
In a large bowl, combine olive oil, lemon juice, oregano, thyme, paprika, salt, and pepper. Add the lamb pieces, potatoes, onion wedges, and garlic cloves. Toss everything together until well coated. Let marinate for at least 1 hour, or overnight in the refrigerator.
Preheat oven to 325 degrees F.
Lay out a large double layer of parchment paper on top of a large sheet of aluminum foil. Transfer the marinated lamb, potatoes, and all the aromatics to the center of the parchment.
Nestle the tomato wedges and bay leaves among the lamb and potatoes. Lay the feta slabs on top. Pour the white wine over everything.
Fold the parchment paper up and over the contents, pleating and crimping the edges tightly to create a sealed parcel. Wrap the foil over the parchment to ensure no steam can escape. Place the parcel on a large rimmed baking sheet.
Roast for 3.5 to 4 hours. The lamb should be so tender it practically dissolves when prodded with a fork.
Carefully open the parcel at the table (watch for the rush of fragrant steam). Transfer the lamb and potatoes to a serving platter, spooning the rich pan juices over everything.
Nutrition Estimate
Per serving • Estimated by Blinner AI