Kleftiko (Slow-Baked Lamb in Parchment with Potatoes)
Why this recipe works
- Sealed slow cooking: Covering the pan tightly traps steam and juices around the lamb, giving the meat time to soften without drying out.
- Bright, savoury depth: Lemon, oregano, garlic and white wine season the lamb and vegetables as they cook, so the potatoes absorb the same aromatic juices.
- Complete pan meal: The lamb, onions and potatoes cook together in one roasting pan, creating a main dish and side in the same slow bake.
- Tender, generous serving: Large chunks of lamb, soft potatoes and salty feta make the dish hearty enough for a relaxed shared meal.
Get the most out of this recipe
Timing notes
- Mostly hands-off: The active work is mainly chopping and mixing; most of the time is the slow oven bake.
- Rest before serving: A short rest lets the juices settle slightly before the feta and parsley are added.
- Best served warm: Serve soon after the final roast while the lamb is tender, the potatoes are soft and the pan juices are still spoonable.
Authenticity notes
- Sealed roasting: Kleftiko is known for lamb cooked in a tightly sealed parcel or covered dish, allowing it to steam gently in its own juices.
- Pan-friendly version: Using foil over a roasting pan gives the same practical sealed-cooking effect without needing individual parchment parcels.
- Feta finish: Crumbled feta adds salty contrast to the rich lamb and lemony potatoes.
Ingredient notes
- Choose lamb shoulder: Lamb shoulder suits slow cooking because it becomes tender and juicy over a long, gentle bake.
- Balance the lemon: Lemon gives the dish its recognisable brightness; adjust at the end with a little extra fresh lemon if the lamb needs more lift.
- Add feta at the end: Crumble the feta over the finished dish rather than baking it for the full cooking time, so it stays creamy and distinct.
Make-ahead tips
- Prep the components: The lamb, potatoes, onions and marinade can be assembled ahead and kept chilled until ready to bake.
- Reheat covered: Warm leftovers covered in a 180°C (355°F) oven until piping hot, then add fresh feta and parsley.
- Freeze without the garnish: Freeze the cooked lamb and potatoes without feta or parsley for the best texture, then defrost before reheating.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 160°C (320°F). Finely grate or crush the garlic, then zest the lemon and squeeze its juice.
- In a large bowl, mix the olive oil, garlic, lemon zest and juice, dried oregano and the white wine. Slice the onions and cut the potatoes into chunky wedges, then toss both through the marinade.
- Cut the lamb into large chunks and turn them through the bowl so they are well coated. Arrange the potatoes and onions in the base of a roasting pan, then nestle the lamb on top and pour over any remaining marinade.
- Cover the pan tightly with foil so it is well sealed. Bake for 2 hours 30 minutes, until the lamb is very tender and the potatoes are soft when pierced with a knife.
- Remove the foil and increase the oven to 220°C (430°F). Roast for 20 minutes to lightly colour the lamb and reduce the juices slightly.
- Rest for 10 minutes, then crumble over the feta and scatter with parsley. Serve straight from the pan, spooning the onions, potatoes and juices over each portion.
Recipe notes
Tips
- Seal the foil tightly so the lamb steams in its own juices; if you see lots of steam escaping, crimp the edges again.
- For the most tender result, keep the lamb in large chunks so it stays juicy during the long bake.
- If serving vulnerable groups, ensure the lamb is cooked until piping hot throughout before eating.
Substitutions
- Replace Dry White Wine with the same amount of water for an alcohol-free version.
- Replace Feta cheese with goat cheese for a creamier, tangier finish.
- Replace Fresh parsley with fresh mint for a more traditional, bright herbal note.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container. Reheat in a 180°C (355°F) oven, covered with foil, until piping hot; add the feta and parsley after reheating. Freeze without the feta and parsley for best texture, then defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 3h 30min (30min active)
- Difficulty: Medium
- Cuisine: Greek
-
Allergens:
Milk
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