World Flavors Cookbook

Lamb Kleftiko

Tender lamb slow-cooked in a parchment paper parcel with potatoes, peppers, garlic, and feta, trapping all the juices and aromas.

Cuisine: Greece

Ingredients

• 1.5kg lamb shoulder, cut into chunks
• 4 potatoes, cubed
• 2 peppers, sliced
• 4 cloves garlic, whole
• 200g feta cheese, in cubes
• Olive oil, lemon juice, oregano, rosemary

Instructions

1. Marinate lamb with oil, lemon, and herbs.
2. Divide lamb, potatoes, peppers, and garlic into 4 parchment paper sheets.
3. Add a few cubes of feta to each. Fold paper into tight parcels.
4. Slow-roast at 160°C for 3 hours.
5. Open parcels carefully at the table to release the fragrant steam.