Kleftiko with Root Vegetables

Ingredients

• 2 pounds Lamb shoulder, cut into 2-inch chunks
• 3 large Carrots, peeled and cut into thick rounds
• 2 large Parsnips, peeled and cut into thick rounds
• 1 pound Baby potatoes, halved
• 0.5 cup Extra virgin olive oil
• 2 tablespoons Lemon juice
• 4 cloves Garlic cloves, minced
• 2 teaspoons Dried oregano
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 0.5 cup Kefalotyri or Feta cheese, cubed(optional)

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and prepare four large squares of parchment paper.

2. 2

   In a large mixing bowl, combine the lamb chunks, carrots, parsnips, and potatoes.

3. 3

   Whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a small jar.

4. 4

   Pour the marinade over the lamb and vegetables, tossing thoroughly to ensure everything is well coated.

5. 5

   Divide the mixture evenly onto the centers of the parchment paper squares, adding cheese cubes if using.

6. 6

   Fold the parchment paper over the food to create sealed pouches, securing them with kitchen twine or by folding the edges tightly.

7. 7

   Place the pouches on a baking tray and roast in the oven for 2 hours until the meat is fork-tender.

8. 8

   Carefully open the pouches to release the steam and serve immediately with the juices from the bag.