Kleftiko (Κλέφτικο) — Greek Slow-Roasted Lamb in Parchment with Potatoes

• 1800 glamb shoulder, bone-in (cut into 6 large chunks)
• 900 gYukon Gold potatoes (peeled and cut into thick wedges)
• 6 clovegarlic cloves (sliced)
• 60 mllemon juice
• 60 mlextra-virgin olive oil
• 120 mldry white wine
• 120 mlwater
• 2 tspdried oregano
• 2 tspfresh rosemary (finely chopped)
• 1 tspground cumin
• 1 tspsweet paprika
• 2 leafbay leaves
• 12 gfine sea salt
• 2 tspblack pepper (freshly ground)
• 300 gtomatoes (cut into wedges)
• 200 gred onion (sliced into thick half-moons)
• 6 sheetparchment paper (each sheet about 40 x 50 cm)
• 6 sheetaluminum foil (each sheet about 40 x 50 cm)
• 150 gfeta cheese (optional, crumbled)

Instructions

1. 1

   Preheat the oven to 160°C and position a rack in the lower-middle. Pat the lamb dry with paper towels, then place it in a large bowl so the seasonings cling evenly.

2. 2

   Make the marinade by whisking lemon juice, olive oil, oregano, rosemary, cumin, paprika, salt, and black pepper until emulsified. Pour it over the lamb and toss for 60 seconds, then let it sit for 15 minutes while you prep the vegetables.

3. 3

   Add the potato wedges, tomatoes, red onion, sliced garlic, and bay leaves to the bowl with the lamb. Toss thoroughly for at least 45 seconds so the potatoes pick up the lemony oil and spices, which helps them roast flavorful rather than bland.

4. 4

   Lay out one sheet of parchment on the counter and place a matching sheet of foil underneath it to support the parcel. Spoon one-sixth of the potatoes and vegetables into the center, top with one piece of lamb, then drizzle in 20 ml wine and 20 ml water for moist heat.

5. 5

   Fold the parchment up and over the food, then crimp and twist the edges to seal as tightly as possible. Wrap the foil around the parchment parcel and crimp again, because a tight seal is what creates the signature kleftiko steam-roast effect.

6. 6

   Repeat the wrapping process to make 6 sealed parcels, then place them seam-side up on a rimmed baking tray. Roast for 3 hours without opening the oven door, because steady low heat is what breaks down collagen and makes the lamb spoon-tender.

7. 7

   Increase the oven to 220°C and roast for 25 minutes more to deepen color and concentrate juices inside the parcels. Remove the tray and let the parcels rest for 10 minutes, which keeps the meat juicy when you open them.

8. 8

   Open each parcel carefully, angling it away from you to avoid the burst of hot steam. If using feta, sprinkle 25 g over each portion while the lamb is hot so it softens slightly, then serve directly from the parchment for a traditional presentation.