Greek Kleftiko (Lamb baked in parchment paper)

Name: Greek Kleftiko (Lamb baked in parchment paper)
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4 servings
Ingredients: 1.2 kg Boneless lamb leg or shoulder, cut into large cubes; 800 g Potatoes, peeled and quartered; 2 pcs Bell peppers (mixed colors), sliced; 1 pc Red onion, cut into large chunks; 4 cloves Garlic, thinly sliced; 250 g Cherry tomatoes, halved; 150 g Feta cheese, crumbled; 4 tbsp Olive oil; 1 pc Lemon, halved and sliced; 2 tsp Dried oregano; 2 sprigs Fresh rosemary; 1.5 tsp Salt; 0.5 tsp Freshly ground black pepper; 100 ml Water or vegetable broth (optional)

Difficulty

medium

Time

3h 30m

Price Category

expensive

Calories

Medium

Kleftiko is a traditional Greek dish, its name deriving from 'kleptis', meaning thief. Legend has it that thieves in the mountains would cook meat in covered, underground ovens to prevent smoke from revealing their location. This method makes the lamb incredibly tender and flavorful, baked together with vegetables and feta cheese, all wrapped in parchment paper. It's a true culinary journey to Greece, perfect for a family lunch or a gathering with friends.

Steps

Prep and Marinate

Preheat your oven to 160°C (140°C for fan-assisted ovens). In a large bowl, combine the lamb cubes, potatoes, bell peppers, red onion, garlic, and cherry tomatoes. Add the olive oil, half of the lemon juice, oregano, rosemary, salt, and pepper. Mix thoroughly to ensure everything is coated with the seasoned oil.

Wrap and Bake

Place a large piece of parchment paper on a baking tray, then transfer the seasoned lamb and vegetable mixture onto it. Sprinkle with crumbled feta cheese and the remaining lemon slices. Pour in the water or broth (if using). Fold the edges of the parchment paper over and seal tightly to create an airtight package. Bake in the preheated oven for 2.5-3 hours, or until the lamb is completely tender.

Rest and Serve

Remove the tray from the oven and let the package rest for 10-15 minutes before opening. This helps the meat stay juicy. Carefully open the parchment paper and serve immediately. Enjoy with fresh bread or a Greek salad.

	Per 100g	Per Serving 450g
Calories	280 kcal	1260 kcal
Protein	18g	81g
Fat	19g	85.5g
Carbohydrate	9g	40.5g
Fiber	2g	9g
Sugar	2g	9g

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Greek Kleftiko (Lamb baked in parchment paper)

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prep and Marinate

Wrap and Bake

Rest and Serve

Extra Tips

► For even more tender lamb, marinate it overnight with olive oil, lemon juice, and spices, then refrigerate.

► If you don't have parchment paper, you can use aluminum foil, but make sure to seal it tightly to keep the steam inside.

► Before serving, sprinkle with fresh parsley or mint for an even fresher taste experience.

Nutrition