Lamb Kleftiko
Greek lamb shoulder slow-baked with potatoes, tomatoes, peppers, lemon, garlic, and oregano in a tightly sealed parchment parcel, then finished with feta.
Instructions
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Step 1
Preheat the oven to 160°C. Overlap large sheets of parchment paper in the roasting pan, leaving enough overhang to enclose the filling.
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Step 2
Put the lamb in the mixing bowl. Add the garlic, lemon juice, olive oil, oregano, salt, and black pepper, then turn the lamb until thoroughly coated.
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Step 3
Cut the potatoes, onions, bell peppers, and tomatoes into the specified shapes.
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Step 4
Spread the prepared vegetables over the parchment and add the bay leaves. Arrange the coated lamb on top and pour over the marinade remaining in the bowl.
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Step 5
Fold the parchment tightly over the lamb and vegetables, then cover and seal the pan with aluminum foil. Bake at 160°C until the lamb is very tender.
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Step 6
Carefully open the parcel and check the thickest lamb pieces; they should reach at least 90°C for the characteristic tender texture. If necessary, reseal and continue baking until they reach that temperature.
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Step 7
Increase the oven to 200°C. Scatter the feta over the lamb and vegetables, then bake uncovered until lightly browned and the pan juices reduce slightly.
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Step 8
Remove the pan from the oven and let the lamb rest before serving with the vegetables and pan juices.
Nutrition (Estimated)
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