Spicy Greek Lamb Kleftiko

Ingredients

• 3 lbs Lamb leg, bone-in and cubed
• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1.5 tablespoons Dried red chili flakes
• 2 large Sweet bell peppers, sliced
• 6 cloves Garlic cloves, minced
• 2 tablespoons Dried oregano
• 0.5 cup Extra virgin olive oil
• 2 tablespoons Lemon juice
• 1 cup Kefalotyri or Feta cheese, cubed
• 0.25 cup Dry white wine
• to taste N/A Salt and black pepper

Instructions

1. 1

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

2. 2

   In a large mixing bowl, combine the lamb cubes, potatoes, sweet peppers, garlic, and chili flakes.

3. 3

   Whisk together the olive oil, lemon juice, white wine, and oregano, then pour over the lamb mixture and toss thoroughly.

4. 4

   Season generously with salt and pepper, then fold in the cheese cubes gently to avoid breaking them.

5. 5

   Divide the mixture into four equal portions and place each in the center of a parchment paper sheet.

6. 6

   Fold the parchment paper into tight pouches, ensuring no steam can escape, and tie with kitchen twine if necessary.

7. 7

   Place the pouches on a baking tray and roast for 2.5 to 3 hours until the lamb is fork-tender.

8. 8

   Open the pouches carefully to allow the steam to escape and serve immediately in the paper to catch all the juices.