Lamb Kleftiko (Slow cooked Greek Lamb in Parchment)

Get fall-apart lamb kleftiko cooked in parchment paper with all the best Greek flavours. Guys, this one is going to knock your socks off. It’s a one-pan dish that will shatter your expectations: melt-in-the-mouth lamb and silky potatoes that have soaked up aromatics! Let’s get to it, mate!

While I’m going on about brilliant lamb recipes – don’t miss my Greek slow-cooked stuffed lamb, or for a really simple slow-roasted lamb recipe, see my lamb shoulder recipe slow-cooked with potatoes!

What is lamb kleftiko?

Lamb kleftiko is like the Greek version of a cosy, slow-cooked hug in parchment paper. Picture tender lamb shoulder, chunky potatoes, onions, and garlic all snuggled up together with herbs and spices. It showcases herbs like rosemary, thyme, oregano, and paprika.

It's all about that melt-in-your-mouth lamb goodness, infused with flavours that scream "Greek island life" in every bite. 

And don't forget the squeeze of lemon juice for that extra zing! It's basically comfort food Greek-style, cooked low and slow until it's fall-apart delicious.

Why you’ll love this recipe for lamb kleftiko

Here’s why you’re going to have a serious crush on this Greek lamb kleftiko:

• Mouth-watering tender lamb: Imagine succulent lamb shoulder, slow-cooked to perfection until it practically melts in your mouth. It's the epitome of comfort food done right.
• Infused with Greek flavours: With a blend of herbs and spices like rosemary, thyme, oregano, and paprika, this dish bursts with authentic Greek flavours. 
• Minimal effort, maximum flavour: Throw everything together in parchment paper and let the oven work its magic. It's an easy recipe that doesn't skimp on taste, making it perfect for both weeknight dinners and special occasions.
• One-pot wonder: Everything cooks together in one pot, infusing each ingredient with the rich flavours of the lamb and herbs. Plus, clean-up is a breeze, leaving you more time to enjoy.
• A total crowd-pleaser: Whether you're hosting a family dinner or a gathering with friends, lamb kleftiko will blow your guests socks off. It's a hearty dish that appeals to both meat lovers and those with a taste for Greek cuisine.

Ingredients to make lamb kleftiko

• Lamb shoulder: Choose the best quality lamb shoulder cut into fist-sized chunks. This cut is ideal for slow cooking as it becomes ultra tender and sucks up all the accompanying flavours.
• Potatoes: Use waxy potatoes like Yukon Gold or red potatoes for better texture and to hold their shape during cooking. Cut them into chunks or wedges, depending on what you prefer.
• Onion: Any variety of onion works well in this recipe. Yellow onions are commonly used for their balanced flavour when caramelized during cooking. I prefer red onion for this recipe!
• Whole fresh garlic: Choose juicy whole garlic to infuse the kleftiko with a mild, sweet garlic taste.

• Sea salt: Enhances the overall flavour of the dish. Use sea salt for its natural taste, but you can substitute with kosher salt if you like.
• Black pepper: Freshly ground black pepper adds a nice kick to the dish. As you can see in my video, I’m not shy with my black pepper!
• Oregano: A staple herb in a Greek kitchen, oregano adds aromatic and earthy notes to the kleftiko. Fresh or dried oregano can be used, but fresh is preferred for a more vibrant taste.
• Paprika: Adds a subtle smokiness and mild heat to the lamb kleftiko. Use sweet or smoked paprika according to your preference.
• Fresh rosemary and thyme: These fragrant herbs complement the lamb kleftiko beautifully. 
• Bay leaves: These add depth to the dish with their earthy taste. Remember to remove them before serving, as they are not meant to be eaten whole.
• Small lemons: Fresh lemon juice adds brightness to the dish and helps tenderize the lamb. Use small lemons and adjust the amount of juice according to your taste preference.
• Olive oil: Choose a good-quality extra virgin olive oil for its rich flavor. It also helps keep the lamb moist during cooking. 

How the parchment paper works

Parchment paper is the secret to cooking lamb kleftiko, which creates a sealed environment for the ingredients to cook in. Here's how it works:

1. Seals in moisture: When the lamb, potatoes, and other ingredients are wrapped in parchment paper, it creates a tight seal, trapping moisture inside. This helps keep the lamb juicy and tender as it cooks slowly.
2. Enhances flavour infusion: The sealed environment allows the flavours from the herbs, spices, garlic, and lemon to infuse deeply into the lamb and vegetables. This results in a dish that's not only tender but also bursting with rich, aromatic flavour's.
3. Even cooking: By enclosing the ingredients in parchment paper, heat is evenly distributed around the lamb and vegetables. This promotes uniform cooking, ensuring everything cooks perfectly without dry spots or unevenly cooked areas.
4. Reduces clean-up: Parchment paper makes clean-up a breeze since it prevents the ingredients from sticking to the pan. Once the lamb kleftiko is cooked, you can chuck out the parchment paper, leaving you with minimal mess to clean up.

Overall, parchment paper is a simple yet effective cooking vessel that helps create a delicious and hassle-free lamb kleftiko.

Top tips for making a lamb kleftiko

Here are my top tips for making pro lamb kleftiko:

• Check for doneness: Pierce the lamb with a fork to ensure it is tender. If it's not quite there yet, continue cooking for a bit longer.
• Serve with extra fresh herbs: Garnish your lamb kleftiko with fresh herbs like parsley or dill for a burst of freshness before serving.
• Rest before serving: Allow the lamb kleftiko to rest for a few minutes after cooking. This allows the juices to be redistributed, resulting in a more flavourful dish.
• Enjoy with accompaniments: For a complete meal, serve your lamb kleftiko with crusty bread, Greek salad, tzatziki, or roasted vegetables.

How to store leftover lamb kleftiko

Allow the leftover lamb kleftiko to cool down to room temperature before storing it. This prevents the growth of bacteria and maintains food safety.

If you have a large batch of leftover lamb kleftiko, consider dividing it into smaller portions. This makes it easier to reheat only what you need later on.

Refrigerate or Freeze

If you plan to eat the leftovers within a few days, store them in the refrigerator. For longer storage, freeze the lamb kleftiko. It can be stored in the refrigerator for up to 3-4 days and in the freezer for up to 2-3 months.

Transfer the cooled lamb kleftiko to an airtight container or a resealable freezer bag. Make sure to remove as much air as possible to prevent freezer burn.

📖 Recipe

Lamb Kleftiko (Slow cooked Greek Lamb in Parchment)

Experience Greek delight with this Lamb Kleftiko recipe. Slow cooked, bursting with amazing flavours! Tender, aromatic, and simply delicious!

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 4 hours hrs 30 minutes mins

Total Time 4 hours hrs 45 minutes mins

Course Main Course

Cuisine Greek

Servings 6

Calories 1638 kcal

Ingredients

  

1x2x3x

• 2.5 kg lamb (shoulder)
• 4 potatoes
• 1 onion (large)
• 1 garlic (whole garlic)
• 37.5 grams salt
• 7.5 grams black pepper
• 2 grams oregano
• 7.5 grams paprika
• 10 grams rosemary (fresh)
• 10 grams thyme (fresh)
• 5 bay leaves (fresh)
• 3 small lemons (juice)
• 1 cup olive oil
• ⅓ cup water

Instructions

 

• In one dish (mine is 39cm x 31cm) place inside 2 layers of extra wide parchment paper. Ensure they are larger then the dish size in width and at least double in length. You want this to hold all the meat and liquids without leaking out the sides.
• Place inside all your lamb.
• Cut up your potatoes to your desired thickness and place them inside.
• Add 1 cup of olive oil.
• Add the juice from 3 lemons.
• Mix this well but be gentle. You don't want to tear the parchment paper.
• Now add inside the sea salt, pepper, oregano, and paprika.
• Remove the rosemary from the stalks and add them inside.
• Mix everything well again, ensuring all the herbs and spices are spread evenly throughout the dish.
• Cut up one whole onion into 8 pieces and 1 whole garlic into its cloves and place throughout dish. (cut the cloves in half if they are large)
• Add 1 bunch fresh thyme and 5 bay fresh bay leaves on the top.
• Pour inside ⅓ cup of water (I add this into the corners, not on top of the lamb)
• Fold the parchment paper over sealing everything inside nice and tight.
• Cover the dish with al-foil.
• Place inside a pre heated oven at 175 degrees Celsius.
• After 4.5 hours remove from the oven and uncover. (Mine is completely done at 4.5 hours. If you need more colour, place back into the oven uncovered for around 15 minutes or until you are happy).
• Allow to rest for 10 minutes.
• Serve and enjoy.

Video

Nutrition

Calories: 1638kcalCarbohydrates: 34gProtein: 73gFat: 134gSaturated Fat: 48gPolyunsaturated Fat: 12gMonounsaturated Fat: 66gCholesterol: 304mgSodium: 3166mgPotassium: 1686mgFiber: 7gSugar: 3gVitamin A: 773IUVitamin C: 62mgCalcium: 142mgIron: 9mg

Keyword greek slow cooked lamb chunks, lamb kleftiko

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