Herb-Crusted Lamb Kleftiko

Ingredients

• 3 lbs Bone-in lamb leg or shoulder, cut into large chunks
• 1 cup Fresh flat-leaf parsley
• 0.5 cup Fresh mint leaves
• 6 cloves Garlic cloves, peeled
• 0.25 cup Extra virgin olive oil
• 2 tablespoons Lemon juice
• 1 tablespoon Dried oregano
• 2 teaspoons Kosher salt
• 1 teaspoon Black pepper
• 1.5 lbs Yukon Gold potatoes, cubed
• 4 oz Kefalotyri or Pecorino Romano cheese, cubed

Instructions

1. 1

   Preheat your oven to 325°F (160°C) and prepare four large sheets of parchment paper and four sheets of aluminum foil.

2. 2

   In a food processor, pulse the parsley, mint, garlic, olive oil, lemon juice, oregano, salt, and pepper until it forms a thick, vibrant green paste.

3. 3

   Place the lamb chunks in a large mixing bowl and rub them thoroughly with the herb paste until every piece is heavily coated.

4. 4

   In a separate bowl, toss the cubed potatoes with a drizzle of olive oil and a pinch of salt, then divide them into four equal portions.

5. 5

   Lay a sheet of foil down, top it with parchment paper, and place a portion of potatoes, a portion of herb-rubbed lamb, and a few cubes of cheese in the center.

6. 6

   Fold the parchment paper tightly over the lamb to create a sealed pouch, then wrap the foil around it securely to ensure no steam escapes.

7. 7

   Place the four pouches on a baking tray and roast for 3 to 3.5 hours until the meat is fork-tender and falling off the bone.

8. 8

   Carefully open the pouches (watch for hot steam) and serve immediately with the accumulated juices poured over the meat.