Spicy Greek Lamb Kleftiko
Classic parchment lamb with added dried chili flakes and sweet peppers.
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Ingredients
- 3 lbs Lamb leg, bone-in and cubed
- 2 lbs Yukon Gold potatoes, peeled and quartered
- 1 1/2 tablespoons Dried red chili flakes
- 2 large Sweet bell peppers, sliced
- 6 cloves Garlic cloves, minced
- 2 tablespoons Dried oregano
- 1/2 cup Extra virgin olive oil
- 2 tablespoons Lemon juice
- 1 cup Kefalotyri or Feta cheese, cubed
- 1/4 cup Dry white wine
- to taste N/A Salt and black pepper
Instructions
- 1
Preheat your oven to 325°F (160°C) and prepare four large sheets of parchment paper.
- 2
In a large mixing bowl, combine the lamb cubes, potatoes, sweet peppers, garlic, and chili flakes.
- 3
Whisk together the olive oil, lemon juice, white wine, and oregano, then pour over the lamb mixture and toss thoroughly.
- 4
Season generously with salt and pepper, then fold in the cheese cubes gently to avoid breaking them.
- 5
Divide the mixture into four equal portions and place each in the center of a parchment paper sheet.
- 6
Fold the parchment paper into tight pouches, ensuring no steam can escape, and tie with kitchen twine if necessary.
- 7
Place the pouches on a baking tray and roast for 2.5 to 3 hours until the lamb is fork-tender.
- 8
Open the pouches carefully to allow the steam to escape and serve immediately in the paper to catch all the juices.
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