Κλέφτικο — Print Recipe

Lamb slow-roasted in a sealed parchment parcel with garlic, lemon, and oregano until it falls apart at the touch of a fork, supremely tender and aromatic.

Ingredients

1.5kg bone-in lamb shoulder
6 cloves garlic, slivered
2 lemons, juiced and zested
2 tbsp dried oregano
4 medium potatoes, quartered
2 bell peppers, sliced
200g feta cheese, cubed
1/3 cup olive oil
Salt and black pepper
Fresh thyme sprigs

Instructions

1 Make small incisions all over the lamb and insert garlic slivers. Rub with olive oil, lemon juice, oregano, salt, and pepper.
2 Place the lamb on a large sheet of parchment paper. Surround with quartered potatoes and sliced peppers.
3 Scatter feta cubes and thyme sprigs around the lamb. Drizzle remaining olive oil and lemon zest.
4 Wrap the parchment tightly around everything, sealing completely. Place in a roasting pan.
5 Roast at 160C for 3.5 to 4 hours until the lamb is falling off the bone and the parchment has puffed.
6 Open the parcel at the table for dramatic presentation. The aroma is part of the experience. Serve with the cooking juices.

Did You Know?

Kleftiko means "stolen meat" — named after Greek mountain rebels who buried stolen lamb in sealed underground pits to cook without smoke, avoiding detection.