There’s nothing quite like the savory aroma of a Greek feast wafting through the home, and that’s exactly what my kitchen felt like when I prepared this Greek Lamb Cooked in Parchment, known as Kleftiko. One chilly Sunday afternoon, I found myself longing for a dish that would transport me to the sun-kissed hills of Greece, and this one fit the bill perfectly.
With tender lamb marinated in an aromatic blend of garlic, fresh herbs, and spices, cooked slowly until it practically melts in your mouth, this recipe is the ultimate crowd-pleaser. Picture succulent meat nestled among vibrant roasted vegetables, all wrapped in a cozy parchment parcel. The flavors meld beautifully, making every bite a celebration.
Whether you’re gathering with family or looking to impress friends at your next dinner party, this dish is sure to leave a lasting impression without the fuss. Join me as we embark on a culinary journey that’s not only simple but incredibly satisfying.
Why You’ll Love This Greek Lamb Cooked in Parchment?
Savory Aroma: Your kitchen will be filled with irresistible scents as the lamb and veggies roast together, creating a mouthwatering experience.
Effortless Cooking: With simple prep and only a few hours in the oven, you can spend more time with loved ones while this dish works its magic.
Versatile Veggies: Customize your vegetable mix to include whatever you have on hand, making it adaptable for any season or preference.
Melt-in-Your-Mouth Tenderness: The slow cooking process results in lamb so tender, it practically falls apart—perfect for those who adore succulent meat.
Impress Your Guests: Serve this stunning dish at gatherings, and watch as your friends rave about the rich flavors, giving you the celebrity chef status you deserve.
For a more delightful Greek experience, consider pairing this meal with a fresh Greek salad.
Greek Lamb Cooked in Parchment Ingredients
Discover the essential ingredients that make this Greek Lamb Cooked in Parchment unforgettable.
For the Lamb
- Boneless leg of lamb – 6-7 lbs for tender, juicy meat that’s ideal for slow cooking.
- Extra virgin olive oil – ¼ cup adds richness and helps the marinade penetrate the lamb.
- Lemons, juiced – 2 for a bright, zesty flavor that complements the lamb beautifully.
- Garlic cloves – 10-12, sliced or chopped, imparting aromatic goodness to the dish.
- Fresh rosemary – 2 Tbsp, finely chopped, enhances the lamb’s flavor with its earthy notes.
- Dried oregano – 1.5 Tbsp for a touch of traditional Greek seasoning.
- Dried thyme – 2 tsp adds a warm herbal flavor, mixing perfectly with the other spices.
- Cinnamon – ½ tsp introduces a unique warmth and depth to the dish.
- Red chili flakes – 1 tsp to bring a hint of heat and balance the richness.
- Honey – 1 Tbsp, balancing flavors with its subtle sweetness.
- Dijon mustard – 1 Tbsp adds a tangy kick to the marinade.
- Salt – 1 Tbsp to enhance all the flavors in the dish.
- Pepper – 1 tsp for an added layer of seasoning.
For the Vegetables
- Tomatoes – 2 large, cut into wedges to provide sweetness and moisture during cooking.
- Potatoes – 4-5, wedged, for a hearty, comforting side that absorbs the delicious juices.
- Red onion – 1 large, wedged, adding a touch of sweetness and caramelization.
- Red bell pepper – 1, cut into chunks for vibrant color and flavor.
- Green bell pepper – 1, cut into chunks, offering a subtle sweetness that pairs well with the lamb.
- Green olives – 8-10 large for a briny bite that complements the richness of the dish.
- White wine – ½ cup to create a flavorful base that enhances the overall taste.
Get ready to savor every bite of this mouthwatering Greek Lamb Cooked in Parchment!
How to Make Greek Lamb Cooked in Parchment
-
Marinate the lamb: Pat the lamb dry with paper towels and score the top with shallow cuts. In a bowl, mix olive oil, lemon juice, garlic, herbs, spices, honey, mustard, salt, and pepper, whisking well.
-
Rub the marinade: Generously rub the marinade all over the lamb, reserving 2 tablespoons for the vegetables. Cover with cling wrap and refrigerate for 5-6 hours or overnight to let the flavors absorb.
-
Prepare to roast: Take the lamb out of the refrigerator 30 minutes before roasting. Allow it to come to room temperature while preheating the oven to 375°F (190°C).
-
Line the roasting pan: Place two pieces of parchment paper in a large roasting pan, arranged in a cross shape, with ample overhang on all sides for easy folding later.
-
Arrange the veggies: Spread potatoes, bell peppers, tomatoes, olives, and onions in the bottom of the pan. Drizzle with the reserved marinade, salt, and pepper. Toss to coat evenly and place the lamb on top.
-
Create the parcel: Pour the white wine into the pan. Fold the parchment over the lamb and vegetables, crimping the edges to seal in all the delicious juices.
-
** Roast the lamb:** Place the roasting pan in the preheated oven and cook for about 4 hours, or until the lamb is tender and falls apart easily.
-
Brown the top: After 4 hours, remove the parchment cover and increase the oven temperature to 425°F (220°C). Roast for an additional 15-20 minutes until the lamb has a golden-brown, crispy top.
-
Rest before serving: Allow the lamb Kleftiko to sit for 20-30 minutes after removing from the oven. Shred the meat with forks, mixing it gently with the roasted vegetables.
Optional: Garnish with fresh herbs for an added touch of flavor.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Greek Lamb Cooked in Parchment
Fridge: Place leftover Greek lamb in an airtight container and refrigerate for up to 3 days to maintain its flavor and tenderness.
Freezer: For longer storage, wrap the lamb tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. This preserves the juicy texture.
Reheating: Thaw in the fridge overnight, then reheat gently in the oven at 350°F (175°C) for about 20-25 minutes, drizzling with a bit of broth or water to keep it moist.
Freezing Tip: Portion out the lamb and veggies separately before freezing for convenient serving sizes when you’re ready to enjoy this delicious dish again.
Greek Lamb Cooked in Parchment Variations
Feel free to take your Greek Lamb Cooked in Parchment to the next level by exploring these delicious substitutions and twists!
- Herb Boost: Substitute extra herbs like thyme or dill for a fresh, aromatic twist that brightens the dish.
- Citrus Medley: Use orange juice or lime in place of lemon for a unique citrus flavor that pairs beautifully with lamb.
- Spice Kick: Add more red chili flakes or sliced jalapeños for a fun, spicy twist that elevates the flavor profile.
- Vegetable Swap: Replace potatoes with sweet potatoes or add root vegetables like carrots for extra sweetness and variety.
- Wine Variation: Try red wine instead of white for a bolder flavor that complements the rich lamb beautifully.
- Olive Variety: Experiment with different types of olives—black, kalamata, or even stuffed olives for an exciting, briny element.
- Nutty Crust: Top with slivered almonds or pine nuts before the final browning for a delightful crunch and nutty flavor.
- Dairy Addition: Incorporate feta cheese on top before serving for a tangy, creamy finish that enhances the overall taste.
Each of these variations will lead to a lovely, personalized dining experience that’s sure to impress!
Expert Tips for Greek Lamb Cooked in Parchment
Marination Matters: Allow at least 5-6 hours for marinating the lamb; overnight is even better. This ensures the flavor penetrates deeply into the meat.
Choose the Right Lamb: Opt for a boneless leg of lamb for even cooking and tenderness. Avoid overly fatty cuts, as well-marinated lamb is tender enough without excess fat.
Parchment Technique: Ensure your parchment paper is large enough to completely enclose the lamb and veggies. This traps steam, allowing your Greek lamb cooked in parchment to become deeply flavorful and tender.
Don’t Rush the Roast: Slow-roasting is key. If you rush, the lamb can turn out tough. Trust the process, and let it cook low and slow for melt-in-your-mouth results.
Resting Period: After roasting, let the lamb rest for 20-30 minutes before shredding. This helps redistribute the juices, making every bite succulent and satisfying.
Make Ahead Options
These Greek Lamb Cooked in Parchment are perfect for busy weeknights or meal prepping! You can marinate the lamb up to 24 hours in advance, allowing the flavors to develop beautifully. Simply prepare the marinade, rub it all over the lamb, and refrigerate it covered. Additionally, you can chop the vegetables (potatoes, bell peppers, tomatoes, onions) up to 3 days ahead—store them in an airtight container to maintain freshness. When you’re ready to cook, simply arrange the veggies, place the marinated lamb on top, and follow the roasting instructions. This way, you’ll enjoy tender and flavorful lamb with minimal effort, making dinner time both effortless and delicious!
What to Serve with Greek Lamb Cooked in Parchment?
Imagine a feast that delights your senses and brings joy to every diner—pairing the delightful flavors of this Greek dish will create a memorable meal.
-
Creamy Mashed Potatoes: Their velvety texture complements the tender lamb, soaking up the savory juices beautifully.
-
Crispy Roasted Asparagus: This dish adds a delightful crunch and a fresh, earthy flavor that enhances the rich lamb. Tossed with olive oil and sea salt, it’s a springtime favorite.
-
Greek Salad: A refreshing mix of cucumbers, tomatoes, and feta offers a bright contrast, balancing the hearty flavors of the lamb with its crisp and tangy profile.
-
Honey-Glazed Carrots: Their sweetness and slight caramelization pair magnificently with the lamb to create a harmony of flavors on your plate.
-
Tzatziki Sauce: A creamy dip made of yogurt, cucumber, and garlic, this offers a cool and tangy experience, perfect for smothering on the lamb with every bite.
-
Fresh Pita Bread: Soft and warm, pita is ideal for scooping up tender lamb and roasted veggies—creating a fun and interactive dining experience.
Enjoy your meal with a glass of white wine that mirrors the flavors found in your recipe, or finish on a sweet note with a slice of Baklava for a truly authentic Greek dining experience.
Greek Lamb Cooked in Parchment Recipe FAQs
How do I choose the best leg of lamb?
Absolutely! When selecting a leg of lamb, look for a boneless cut that is bright red and marbled with a little bit of fat for tenderness. Avoid any pieces with dark spots, as this can indicate spoilage. If possible, ask your butcher for a cut that’s well-trimmed to ensure an even cook.
How should I store leftovers?
For the best results, place any leftover Greek lamb cooked in parchment in an airtight container. You can keep it in the refrigerator for up to 3 days. Make sure it’s cooled to room temperature before sealing the container to maintain its moisture and flavor – nobody likes dry leftovers!
Can I freeze the leftovers?
Certainly! To freeze, wrap the lamb tightly in plastic wrap, then in aluminum foil to prevent freezer burn. It should keep well for up to 3 months. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight before reheating.
What’s the best way to reheat the lamb?
To reheat your delicious Greek lamb cooked in parchment, preheat your oven to 350°F (175°C). Place your lamb in a baking dish and add a splash of broth or water to keep it moist. Cover it with aluminum foil to prevent it from drying out and warm for about 20-25 minutes, or until heated through.
Can I use different vegetables in this recipe?
Very! One of the beautiful aspects of this dish is its versatility. Feel free to mix in seasonal vegetables like zucchini, carrots, or even sweet potatoes. Just make sure that whatever you choose is cut into similar sizes so they cook evenly alongside the lamb.
Is this dish suitable for special diets?
Yes, you can certainly adapt this recipe! For gluten-free options, ensure your white wine is certified gluten-free, and you’re all set! If you have someone with garlic or allium allergies, you can substitute the garlic with herbs like basil or parsley to maintain flavor without the allergens.
Savory Greek Lamb Cooked in Parchment for Ultimate Flavor
Ingredients
Equipment
Method
- Marinate the lamb: Pat the lamb dry with paper towels and score the top with shallow cuts. In a bowl, mix olive oil, lemon juice, garlic, herbs, spices, honey, mustard, salt, and pepper, whisking well.
- Rub the marinade: Generously rub the marinade all over the lamb, reserving 2 tablespoons for the vegetables. Cover with cling wrap and refrigerate for 5-6 hours or overnight to let the flavors absorb.
- Prepare to roast: Take the lamb out of the refrigerator 30 minutes before roasting. Allow it to come to room temperature while preheating the oven to 375°F (190°C).
- Line the roasting pan: Place two pieces of parchment paper in a large roasting pan, arranged in a cross shape, with ample overhang on all sides for easy folding later.
- Arrange the veggies: Spread potatoes, bell peppers, tomatoes, olives, and onions in the bottom of the pan. Drizzle with the reserved marinade, salt, and pepper. Toss to coat evenly and place the lamb on top.
- Create the parcel: Pour the white wine into the pan. Fold the parchment over the lamb and vegetables, crimping the edges to seal in all the delicious juices.
- Roast the lamb: Place the roasting pan in the preheated oven and cook for about 4 hours, or until the lamb is tender and falls apart easily.
- Brown the top: After 4 hours, remove the parchment cover and increase the oven temperature to 425°F (220°C). Roast for an additional 15-20 minutes until the lamb has a golden-brown, crispy top.
- Rest before serving: Allow the lamb Kleftiko to sit for 20-30 minutes after removing from the oven. Shred the meat with forks, mixing it gently with the roasted vegetables.