Greek
Kleftiko
Lemon-oregano lamb and potatoes roasted in a sealed packet until tender, aromatic, and browned at the edges.
6 servings · 30 minutes prep · 205 minutes cook
Ingredients
Main
- 4 lb bone-in lamb shoulder, cut into large chunks
- 2 lb waxy potatoes, cut into wedges
- 1 large red onion, sliced
- 6 garlic cloves, sliced
- 1/3 cup fresh lemon juice
- 1/3 cup extra-virgin olive oil
- 2 tbsp Dijon mustard
- 1 tbsp dried Greek oregano
- 2 tsp kosher salt
- 1 tsp black pepper
- 3 bay leaves
- 4 rosemary sprigs
- 1/2 cup dry white wine
- 6 oz kefalotyri or graviera, cubed
Directions
Method
- Toss the bone-in lamb shoulder with the lemon juice, extra-virgin olive oil, Dijon mustard, dried Greek oregano, kosher salt, black pepper, bay leaves, and rosemary sprigs. Refrigerate for 8-24 hours.
- Heat the oven to {{temperature:325°F}}. Line a roasting pan with overlapping sheets of parchment and foil large enough to seal into a packet.
- Add the waxy potatoes, red onion, garlic, dry white wine, and marinated lamb with all juices. Fold the parchment over the food, seal tightly with foil, and crimp closed.
- Bake until the lamb is very tender, about 3 hours.
- Open the packet carefully, add the kefalotyri or graviera, raise the oven to {{temperature:450°F}}, and roast uncovered until browned at the edges, 20-25 minutes.
- Rest for 10 minutes before serving.
