Dinner · 180 min · greek

Arni Kleftiko (Slow Lamb in Parchment)

A Greek dinner built around bone-in lamb shoulder and yukon gold potatoes — on the table in 180 minutes.

✓ USDA-verified nutrition data

Ingredients

• 3 lb Bone-in lamb shoulder
• 2 lb Yukon gold potatoes
• 2 Red bell peppers
• 3 Tomatoes
• 1 large Yellow onion
• 1 head Garlic
• 1/3 cup Lemon juice
• 2 tbsp Dried oregano
• 1/2 cup Extra-virgin olive oil
• 2 tsp Salt
• 1 roll Parchment paper

Steps

1. Cut the lamb into 3-inch chunks and rub with salt, oregano, half the oil, and the lemon juice. Rest 1 hour at room temperature — seasoned, tempered meat cooks more evenly than cold, naked meat.
2. Cut the potatoes into wedges and toss with the peppers, tomatoes, onion, smashed garlic cloves, remaining oil, and salt. The vegetables cook in the lamb’s drippings; that is the entire magic of kleftiko.
3. Build two large parchment parcels: a bed of vegetables, lamb mounded on top, then fold and crimp the parchment into tight, sealed packets — the old bandit trick was sealing in every drop of steam.
4. Roast at 350°F for 2.5 hours. Resist opening the parcels early; the trapped steam is doing slow, gentle work.
5. Open at the table if you can — the rush of oregano-lemon steam is half the theater. The lamb should pull apart with a fork and the potatoes should be glazed in drippings.

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