Greek Slow Roasted Leg of Lamb In Parcel- Kleftiko

A lamb roast with potatoes, tomato, olives and garlic in parchment paper in a pan.

Greek Slow Roasted Leg of Lamb In Parcel- Kleftiko

Greek slow-roasted leg of lamb in a parcel with garlic, lemon, herbs, and potatoes is both a traditional and luscious recipe.

Course Dinner

Cuisine Greek

Prep Time 15

Cook Time 4

Marinating time 12

Servings

Calories 724kcal

Author by Jenny | The Greek Foodie

Equipment

Parchment paper
large baking pan

Ingredients

For the marinade

4 lb leg of lamb on bone
6 garlic cloves
½ teaspoon ground cinnamon
3 tablespoon extra virgin olive oil
2 tablespoon fresh oregano leaves
2 tablespoon rosemary leaves
1 lemon juiced and zested
sea salt
freshly ground pepper

You also need

2 lb Yukon gold potatoes
1 tomato cut in ½ inch cubes
8 oz kefalotiri cheese cut in ½ inch cubes
½ cup Greek olives pitted
3 tablespoon extra virgin olive oil
1-2 fresh oregano sprigs
1-2 rosemary sprigs
1 lemon
freshly ground pepper
dry oregano

Instructions

In a food processor, pulse the garlic cloves, 1 tsp sea salt, the herbs, lemon zest, lemon juice, cinnamon, some black pepper, and 2-3 tbsp of extra virgin olive oil.
Using a sharp knife, create lots of holes all over the lamb. Rub in the paste, push it into the holes. Transfer the lamb to a large pan (cover with cling wrap) or large ziplock bag, and marinate overnight or at least 3-4 hours.
Use a large roasting pan. Cut two long pieces of parchment paper and place them in the pan in a cross position.
Cut up the potatoes, tomato, and cheese.
Place the leg of lamb in the middle of the pan, over the paper. Surround it with the potatoes. Add the tomatoes, cheese, and olives. Tuck some fresh rosemary sprigs and oregano sprigs all over.
Add some lemon juice all over. Season potatoes and tomatoes with sea salt, and freshly ground pepper and dry oregano, and the rest of the olive oil.
Fold the parchment paper over the lamb and cover everything. Tuck the paper sides in well.
Roast lamb for 3.5 hours in a 320 F°/160°C oven.
Open the parchment paper and roast lamb for another 30 minutes.
Remove the lamb from the oven, and allow to rest for 30 minutes.

Notes

After 1 1/2 hours of roasting, remove the roast from the oven and open the parchment paper. Turn the lamb upside down. Cover again and roast for a further 2 1/2 hours.

Open the parchment paper (tear the edges off if you must) and roast lamb for another 30 minutes.

The total cooking time for the lamb is approx. 4 hours. The leg of the lamb should be a deep brown, and the bone will be exposed.

Remove the lamb from the oven, and allow to rest for 30 minutes.

Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.

Nutrition