These individual lamb kleftiko parcels are a huge hit at dinner parties! I serve still in their parcels and allow my guests to unwrap and get the first amazing hit of aromatic steam coming from the parcels.
14 people made this
6 tablespoons olive oil
1kg diced lamb shoulder
2 carrots, sliced
2 large potatoes, finely diced
1 large red onion, chopped
4 cloves garlic, finely sliced
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh rosemary
salt and pepper, to taste
55g crumbled feta cheese
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Method Prep:20min › Cook:2hr › Ready in:2hr20min
Preheat the oven to 170 C / Gas 3. Prepare the parcels by cutting out 12 (30x30cm) sheets of baking parchment. Lay one sheet on top of another to make six double layer parcels.
In a frying pan over a medium heat, warm half of the oil and brown the lamb on all sides. Remove from the heat and set aside. In the same pan, combine all of the other ingredients (except the feta) and cook and stir for 5 to 7 minutes over a medium heat. Remove from the heat.
Divide the vegetable mixture equally between the six parcels, then do the same with the lamb, laying that on top of the vegetable mixture. Sprinkle a little feta onto the top of the lamb in each parcel. Gather the parcel together and secure tightly at the top with kitchen string (tie very tightly so that steam will not escape). Place the parcels in a covered ovenproof dish.
Bake for 2 hours until the lamb is tender and no longer pink in the middle. Remove from the oven and serve.