Back to 6 servings 4 lb boneless legg of lamb or shoulder 4 Potatoes, peeled 6 garlic cloves, peeled 2 bell peppers, cubed 1 red onion, sliced or diced 2 tomatoes, diced feta cheese cubed 0.25 cup olive oil 0.25 cup lemon juice, or more 2 garlic cloves, grated 0.333 cup water 1 sprig rosemary 2 tsp salt or to taste 2 tbsp dried crushed oregano freshly cracked black pepper 1 tsp ground cumin 1 tsp ground coriander
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1 Step 1: In a large bowl, mix together olive oil, lemon juice, grated garlic, water, salt, oregano, black pepper, cumin, and coriander.2 Step 2: Add the lamb to the marinade, ensuring it is well coated. Cover and refrigerate for at least 4 hours, preferably overnight.3 Step 3: Preheat the oven to 350°F (180°C).4 Step 4: Cut the potatoes, bell peppers, and tomatoes. Slice or dice the red onion.5 Step 5: If using whole garlic cloves, leave them whole for a mellow roasted flavor.6 Step 6: Lay out a large sheet of parchment paper or aluminum foil. Place the marinated lamb in the center.7 Step 7: Scatter the potatoes, garlic, bell peppers, onion, and tomatoes around the lamb.8 Step 8: Sprinkle with feta cheese and place the rosemary sprig on top.9 Step 9: Wrap the parchment tightly around the lamb, securing the edges to form a sealed packet. Use kitchen twine or an additional layer of foil to ensure no juices escape.10 Step 10: Place the parchment-wrapped lamb in a roasting pan and bake for 4 to 4 and 1/2 hours, or until the meat is tender and easily pulls apart.11 Step 11: For extra color, unwrap the parchment during the last 20-30 minutes and let the lamb brown.12 Step 12: Let the lamb rest for 10 minutes before slicing or shredding. Serve with the roasted vegetables and pan juices.getsaucepan.com/r/f322f11e-5fb9-4938-944f-12f334682554 · Original: https://www.dimitrasdishes.com/lamb-kleftiko-greek-lamb-cooked-in-parchment-paper/
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