Traditional Lamb Kleftiko – Greek Oven-Baked Lamb in Parchment

Method

1. Wash the lamb thoroughly and cut it into portions about 5–6 cm. Place in a large bowl and set aside.
2. Cut the red onions into halves, then into wedges. Cut the bell peppers into 2–3 cm chunks. Slice 2 garlic cloves. Add all the prepared vegetables to the bowl with the lamb. Pour in the olive oil, white wine, and lemon juice. Add the mustard, the 2 whole garlic cloves, oregano, salt, and pepper. Mix everything well with your hands, cover with plastic wrap, and refrigerate for at least 2 hours (preferably overnight).
3. Let the marinated lamb come to room temperature. Cut the cheese into 2 cm cubes and mix it into the lamb. Preheat the oven to 350°F.
4. Peel the potatoes and cut each into four large chunks. (Since the lamb will bake for about 2 ½ hours, large pieces keep their shape.)
5. Lay 4 long sheets of parchment paper in a star shape, overlapping in the center. Place the potato chunks in the center, season with salt and a pinch of oregano. Pour the leftover marinade from the bowl over the potatoes. Arrange the lamb and vegetables on top of the potatoes, then layer the sliced tomato on top.
6. Gather the parchment edges together, crosswise, and squeeze them just above the filling to form a pouch. Tie tightly with kitchen string right above the filling. Lift the pouch into a roasting tin.
7. Roast the kleftiko for about 1 hour 45 minutes until the lamb is tender. Remove the tin from the oven and raise the temperature to 425°F. Carefully open the parchment (scrunch it under the edges of the tin). Baste the lamb with the pan juices and return to the oven for 20 minutes to brown.
8. Take the pieces of lamb out of the pouch and wrap them loosely in foil to rest. Toss the potatoes in the pan juices and return them to the oven for about 20 minutes until nicely colored.
9. Return the lamb pieces to the roasting tin with the potatoes and serve the kleftiko hot, straight from the tin.