Kleftiko
Greek slow-roasted lamb sealed inside a parchment parcel with lemon, herbs and vegetables — meltingly tender by the time it's opened. Wrapping the lamb tightly in paper then foil before its long roast is what traps the steam inside, essentially braising the meat in its own juices for hours.
Ingredients
Instructions
Make deep cuts in lamb and push garlic slices into the cuts.
Season lamb generously with salt, pepper and dried herbs.
Place lamb on a large sheet of baking paper with potatoes, onions, tomatoes and lemon.
Pour wine and olive oil over everything.
Wrap tightly in the baking paper then in foil to create a sealed parcel.
Bake at 160C for 4 hours.
Open parcel, increase to 200C and cook 20 minutes to brown.
Rest 15 minutes and serve in the parcel.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.