When it comes to Mediterranean cuisine, few dishes capture the heart and tradition of Greece like Greek lamb wrapped in paper, often referred to as “kleftiko.” This comforting meal features succulent lamb infused with aromatic herbs and spices, then slowcooked to perfection in parchment paper, which seals in the flavors and keeps the meat tender. The good news is that you don’t need to travel to Greece to enjoy this dish; you can recreate it in your own kitchen with ease.
What Makes Greek Lamb Wrapped in Paper So Special?
The essence of kleftiko lies in its method of preparation. Traditionally, this dish was made by robbing meat from enemy camps, hence its name, “kleftiko,” referring to thieves. The lamb was slowcooked underground, which allowed it to absorb the flavors of the herbs and vegetables surrounding it. Today, this technique has been modernized, but the delicious combination of tender lamb, garlic, lemon, and aromatic spices remains.
Ingredients You’ll Need
To make Greek lamb wrapped in paper at home, gather the following ingredients:
23 pounds of lamb shoulder or leg, cut into chunks
45 cloves of garlic, minced
Juice of 2 lemons
1 tablespoon of dried oregano
1 tablespoon of rosemary (fresh or dried)
Salt and pepper to taste
1 large onion, sliced
23 medium potatoes, cut into chunks
Fresh parsley for garnish (optional)
Parchment paper or aluminum foil for wrapping
StepbyStep Recipe
1. Marinate the Lamb
In a large bowl, combine the minced garlic, lemon juice, oregano, rosemary, salt, and pepper. Add the lamb chunks and mix until well coated. Cover and let the lamb marinate in the refrigerator for at least one hour—this step can be done overnight for enhanced flavor.
2. Prepare the Wrapped Package
Preheat your oven to 325°F (160°C). On a large piece of parchment paper or aluminum foil, place the sliced onions and potato chunks in the center. This will create a flavorful bed for the lamb.
3. Add the Lamb
Remove the marinated lamb from the fridge and place it on top of the onions and potatoes. If desired, drizzle a little extra olive oil on top for added moisture.
4. Wrap It Up
Fold the parchment paper over the lamb, creating a secure package. Ensure it is tightly sealed to trap the steam and flavors inside during cooking. If using aluminum foil, make sure the seams are pinched together well.
5. Cook
Place the wrapped parcels on a baking sheet and transfer them to the preheated oven. Bake for approximately 2 to 2.5 hours, allowing the flavors to meld and the lamb to become tender. The longer cooking time is worth the wait!
6. Serve
Once cooked, carefully unwrap the parcels (beware of hot steam!) and transfer the tender lamb and vegetables to a serving platter. Garnish with fresh parsley if desired. Enjoy this delightful dish with crusty bread or a side salad.
Tips for Success
Choosing the Right Cut: Lamb shoulder is ideal for slow cooking as it becomes incredibly tender, but leg of lamb works well too.
Customize the Vegetables: In addition to onions and potatoes, consider adding carrots, bell peppers, or any seasonal vegetables you prefer.
Leftovers: If you have any leftovers, they make a fantastic filling for sandwiches or can be added to salads for a protein boost.
Conclusion
Cooking Greek lamb wrapped in paper at home is not only achievable but also a rewarding culinary adventure. The dish’s rich flavors and wonderful aromas have the power to transport you to a sundrenched Greek taverna, all from the comfort of your kitchen. So gather your ingredients and embrace the art of Greek cooking—your taste buds will thank you!