Lamb Kleftiko
Tender lamb shoulder wrapped in parchment and slow-roasted with lemon, garlic, and oregano until fall-apart soft. A rustic Greek classic that emerges from the oven fragrant and juicy.
- Total time
- 180 min
- Servings
- 4
- Calories
- 685
- Protein
- 72g
Ingredients
- 3 pounds lamb shoulder, boneless
- 3 tablespoons olive oil
- 8 whole garlic cloves
- 2 whole lemon
- 2 teaspoons dried oregano
- 1 to taste salt and pepper
Instructions
- 1
Set the oven to 325°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Pat the lamb shoulder dry with paper towels, then rub all over with 3 tablespoons olive oil until the entire surface glistens.
- 3
Sprinkle the lamb generously with salt and pepper on both the top and bottom sides, pressing gently so seasoning sticks.
- 4
Crush the 8 garlic cloves with the flat side of a knife, leaving the skins on — you'll hear a crack as they flatten.
- 5
Slice the 2 lemons into thin rounds about 1/4 inch thick, moving your knife straight down through the fruit.
- 6
Tear off two 24-inch-long sheets of parchment paper and lay them overlapping in an X shape on your countertop.
- 7
Place the lamb shoulder in the center of the parchment, then scatter the crushed garlic cloves and lemon slices on top.
- 8
Sprinkle the 2 teaspoons dried oregano over the lamb, covering the surface evenly.
- 9
Fold the edges of the parchment up and over the lamb, then fold and crease the edges tightly to seal the package completely.
- 10
Transfer the sealed parchment package to a 9-by-13-inch baking dish, keeping the sealed seam facing up.
- 11
Place the baking dish in the preheated oven and roast for 2.5 to 3 hours — the parchment will puff slightly and the lamb will become very tender when pierced with a fork.
- 12
Remove the baking dish from the oven and let it rest for 10 minutes before carefully opening the parchment (steam will escape — keep your face back).
- 13
Transfer the lamb to a cutting board and shred it into large chunks with two forks, pulling the meat apart along its natural grain.
- 14
Pour the cooking liquid from the parchment into a small bowl and serve it on the side for spooning over the meat.
Tools you’ll need
- oven
- 9-by-13-inch baking dish
- parchment paper
- knife
- cutting board
- paper towels
- two forks
- small bowl
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