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Greek Slow Roasted Leg of Lamb in Parcel-Kleftiko

Ingredients

For the marinade:                          

  • 4 lb leg of lamb [bone in]                                                             

  • 6 garlic cloves                                                   

  • ½ tsp ground cinnamon  

  • 3 Tbsp extra virgin olive oil

  • 2 Tbsp fresh oregano leaves

  • 2 Tbsp rosemary leaves 

  • Sea salt 

  • Freshly ground pepper

  • 1 lemon juiced and zested


For the dish:

  • 2 lb. Yukon potatoes                                                                      

  • 1 tomato cut in ½ inch cubes                                                      

  • 8 oz. Kefalotiri cheese cut in ½ in cubes                                  

  • ½ cup Geek olives - pitted                                                                   

  • 3 Tbsp extra virgin olive oil

  • 1-2 fresh oregano sprigs

  • 1-2 rosemary sprigs

  • 1 lemon

  • Freshly ground pepper                  

  • Dry oregano

Preparation

Use a large roasting pan.  Cut 2 long pieces of parchment paper and place them in the pan in a criss-cross position.


Cut the potatoes, tomato, and cheese. 


Place the lamb in the middle of the pan on the paper. Surround it with the potatoes. Add the tomatoes, cheese, and olives. Tuck some fresh rosemary and oregano sprigs all over. 

Add some lemon juice all over. Season the potatoes with salt, 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˚ oven. Open the parchment paper and roast the lamb another 30 minutes.  Remove the lamb from the oven, and allow to rest 30 minutes.


NOTES: 

After 1 ½ hours of roasting, remove the roast from the oven and open the parchment paper.  Turn the lamb upside down (over).  Cover again and roast a further 1 ½ hours.  The total cooking time is approx. 4 hours. The leg of lamb should be deep brown, and the bone will be exposed.

Pecorino Romano or Pecorino Sardo or Parmesan is a substitute sheep milk cheese.

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