Lemon and Thyme Lamb Kleftiko
Zesty lamb shoulder pieces with fresh thyme and waxy potatoes.
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Ingredients
- 2 pounds lamb shoulder, cut into 2-inch chunks
- 1 1/2 pounds waxy potatoes (like Yukon Gold), peeled and quartered
- 1/4 cup extra virgin olive oil
- 3 tablespoons lemon juice, freshly squeezed
- 4 cloves garlic cloves, minced
- 6 sprigs fresh thyme sprigs
- 1 tablespoon dried oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 cup feta cheese, crumbled for garnish(optional)
Instructions
- 1
Preheat your oven to 325°F (160°C) and line a large roasting pan with two long sheets of parchment paper crossing each other.
- 2
In a large mixing bowl, combine the lamb chunks, potatoes, olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
- 3
Toss the ingredients thoroughly until the lamb and potatoes are evenly coated in the marinade.
- 4
Place the mixture in the center of the parchment paper and nestle the fresh thyme sprigs throughout the meat and potatoes.
- 5
Fold the parchment paper over the lamb to create a sealed parcel, then cover the roasting pan tightly with aluminum foil to trap the steam.
- 6
Bake in the oven for 2.5 to 3 hours until the lamb is tender enough to pull apart with a fork.
- 7
Carefully open the parcel, increase the oven temperature to 400°F (200°C), and roast for another 15 minutes to brown the edges.
- 8
Remove from the oven, discard the woody thyme stems, and serve immediately with the pan juices poured over the top.
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