Greek lamb kleftiko is a traditional Greek dish of slow-roasted lamb cooked in parchment with potatoes and vegetables. This easy recipe shows you how to make fall-apart-tender Greek lamb roast, an impressive dish to feed a crowd!
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INGREDIENTS:
🔹 1 boneless leg of lamb, about 3 ½ pounds, trimmed of excess fat
🔹 2 ½ tablespoons dried oregano, divided
🔹 1 tablespoon dried thyme, divided
🔹 1 tablespoon dried parsley, divided
🔹 Kosher salt and black pepper
🔹 1 tablespoon Dijon mustard
🔹 10 garlic cloves, minced
🔹 Juice of 1 lemon
🔹 1 tablespoon red wine vinegar
🔹 ½ cup white wine
🔹 Extra virgin olive oil, I used Greek Private Reserve EVOO
🔹 4 to 5 large Russet potatoes, about 3 pounds, peeled and quartered
🔹 2 large sweet bell peppers, cored and cut into large chunks
🔹 2 large tomatoes, cut into thick wedges
🔹 1 large red onion, cut into large chunks
🔹 ½ cup vegetable or beef broth
🔹 4 ounces feta cheese, cut into blocks, optional
⏱️TIMESTAMPS⏱️
0:00 Intro
0:19 Trimming the Lamb
0:25 Preparing the lamb
2:09 Adding the parchment paper
2:21 Prepping the potatoes and veggies
2:38 Where did the word kleftiko come from?
3:09 Adding the lamb
3:29 Wrapping up the parchment paper
3:42 Going in the oven!
4:15 Adding feta cheese
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