Kleftiko: Greek Lamb in Parchment

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Kleftiko: Greek Lamb in Parchment

Authentic kleftiko: Greek lamb in parchment, slow-roasted for 4 hours until it falls from the bone. Sealed parcels lock in lemon, garlic, and herbs. Serves 6.

Servings parcels

Prep Time 20

Cook Time 3 50

Total Time 4 10

Ingredients

For the lamb

1.8-2 kg bone-in lamb shoulder 4-4.4 lbs, cut into 6 large portions by butcher
6 clove garlic halved lengthwise
2 lemons 1 thinly sliced into wedges + juice of 1
80 ml extra-virgin olive oil 1/3 cup
2 tsp dried oregano
1 tsp dried thyme
1.5 tsp fine sea salt
0.5 tsp freshly ground black pepper
2 sprigs fresh rosemary

Optional additions (traditional)

150 g Kefalotyri or Kefalograviera cheese 5 oz, cut into thick slabs -- one per parcel
2 medium potatoes peeled and cut into large chunks (5-6 cm)

For wrapping

6 large sheets baking parchment approximately 45 x 45 cm / 18 x 18 inches each
6 large sheets aluminum foil same size as parchment

Instructions

Using a sharp paring knife, make 8-10 deep cuts across each piece of lamb, about 3 cm / 1.25 inches deep. Push half a garlic clove and a small lemon wedge deep into each cut.
Whisk together lemon juice, olive oil, oregano, thyme, salt, and pepper. Coat the lamb thoroughly. Add rosemary sprigs. Cover and refrigerate overnight, or for at least 4 hours. Turn pieces once during marinating.
Remove the lamb from the refrigerator 45 minutes before cooking. Preheat oven to 160°C (325°F) fan-forced, or 170°C (340°F) conventional.
For each portion: lay a parchment sheet flat. Scatter optional potato chunks in the centre. Place one lamb portion on top. Add a cheese slab if using. Spoon extra marinade over the top. Add a lemon wedge.
Fold the parchment edges over tightly to form a sealed parcel with no gaps. Place seam-side up onto a sheet of foil and fold the foil tightly around it for a double seal. Repeat for all 6 portions.
Arrange parcels in a large roasting tray. Place in the preheated oven and close the door. Do not open the oven. Roast for 3 hours 30 minutes.
Remove from the oven. Leave parcels sealed for 20 minutes to rest. Do not skip this step -- the steam inside continues cooking the meat gently.
Bring the parcels to the table. Open each one at the table, not in the kitchen -- the steam and smell are the dramatic moment of the dish. Spoon the accumulated juices over the meat and serve immediately.

Notes

The seal is everything -- wrap tightly in parchment then foil with no gaps. Low and slow is non-negotiable: 160C/325F fan for 3.5 to 4 hours. Do not open the oven during cooking. Shoulder is preferred over leg for its intramuscular fat and collagen. Overnight marinating improves depth of flavor. Open the parcels at the table, not in the kitchen. The cooking juices are already the sauce -- nothing separate is needed.

Author: Chef Niko

Calories: 485kcal

Nutrition