Kleftiko (Κλέφτικο)

Prep time: 25 minutes

Cook time: 3 hours

Total time: 3 hours 25 minutes

Servings: 4 servings

Country of Origin

Greece

Description

A rustic lamb dish named after the "Klephts" (bandits) who cooked underground to conceal smoke. Bone-in lamb shoulder is slow-roasted in sealed parchment pouches with potatoes, garlic, lemon, oregano, and feta until fall-apart tender.

Presentation & How It's Eaten

Served directly in individual parchment paper parcels opened at the table to release trapped herbal steam. Eaten with a fork and spoon to scoop up lemon-infused pan juices.

Ingredients

• 1.2 kg (2.6 lbs) bone-in lamb shoulder, cut into 4 large pieces

• 4 medium yellow potatoes, peeled and quartered

• 200g (7 oz) feta cheese, cubed

• 8 cloves garlic, peeled

• Juice of 2 lemons

• 1/3 cup extra virgin olive oil

• 2 tbsp dried Greek oregano

• Salt and black pepper to taste

Step-by-Step Directions

1. Prep Parchment Parcels: Cut 4 large double-layered squares of parchment paper.

2. Season Ingredients: In a large bowl, toss lamb pieces, quartered potatoes, whole garlic cloves, olive oil, lemon juice, oregano, salt, and pepper together.

3. Build Pouches: Place 1 portion of lamb, potatoes, garlic, and juices into center of each parchment square. Top each with cubes of feta cheese.

4. Seal Pouches: Fold parchment edges tightly upward and tie securely with kitchen twine to form sealed pouches. Place on a roasting pan.

5. Slow Bake: Roast at 320°F (160°C) for 3 hours until lamb is extremely tender and falling off the bone.

Cooking Tips

• Tight Parchment Seal: Sealing parchment paper prevents moisture from escaping, allowing lamb to braise in its own lemon-garlic juices.

Nutrition Facts

(Estimated per serving)

• Calories: ~680 kcal

• Total Fat: 44g

• Saturated Fat: 18g

• Cholesterol: 155mg

• Sodium: ~840mg

• Total Carbohydrates: 26g

• Dietary Fiber: 3g

• Sugars: 2g

• Protein: 46g