Greek-Australian Lamb Kleftiko
Tender Australian lamb shoulder slow-roasted in parchment with potatoes, sweet capsicum, garlic, oregano, and Greek feta.
- Prep
- 20 min
- Cook
- 165 min
- Total
- 185 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 720 kcal
Equipment
- •Large mixing bowl
- •Roasting pan
- •Baking paper
- •Aluminium foil
Nutrition
Per serving, approximate
- Calories
- 720 kcal
- fat
- 46 g
- carbs
- 28 g
- fibre
- 4 g
- protein
- 48 g
- calories
- 720 kcal
Instructions
- 1
Preheat your oven to 160 degrees C (140 degrees C fan-forced).
- 2
Place the lamb, potatoes, capsicum, and halved garlic into a large mixing bowl.
- 3
Pour in the olive oil and lemon juice, then scatter over the oregano, rosemary, salt, and black pepper.
- 4
Toss everything thoroughly until the meat and potatoes are completely coated in seasonings.
- 5
Criss-cross two large sheets of baking paper inside a deep roasting pan.
- 6
Tip the lamb and vegetable mixture into the centre of the paper.
- 7
Scatter the chunks of Greek feta evenly over the meat and vegetables.
- 8
Fold the baking paper tightly over the filling to form a sealed parcel, then wrap foil over the pan.
- 9
Bake for 2 hours and 30 minutes until the lamb is meltingly tender.
- 10
Carefully open the parcel, increase oven temperature to 200 degrees C, and bake for 15 minutes until edges brown.
- 11
Rest the dish for 10 minutes before serving hot straight from the parcel.
Chef's tips
Double-wrapping with both baking paper and aluminium foil ensures the steam cannot escape, keeping the lamb succulent. If using bone-in shoulder pieces, keep the same cooking time as the bone infuses exceptional flavour into the potatoes.
Ingredient substitutions
- Greek feta → kefalotyri or goat's milk cheese
- lamb shoulder → bone-in lamb shanks or diced goat meat
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating
Reheat covered in an oven at 170 degrees C for 20 minutes, adding a splash of water if dry.
Common mistakes to avoid
- •Failing to seal the parcel tightly, which allows steam to escape and dries out the lamb.
- •Cutting potato chunks too small, causing them to turn to mush during the long bake.
- •Skipping the final high-heat uncovered roast, missing out on golden caramelised edges.
Serving suggestions
Cooked Greek-Australian Lamb Kleftiko?
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