Santorini-style Kleftiko (Lamb Shanks in Parchment)

Tender, slow-roasted lamb infused with garlic, lemon, and Mediterranean herbs, nestled with hearty vegetables. This Greek classic is rich, flavorful, and perfect for a cozy gathering. Visit the original recipe.

We don’t use white wine, vinegar and lemon, which are included in the original recipe.

Ingredients

• 1 boneless leg of lamb (about 1.6 kg), trimmed of fat

• 5 tbsp dried oregano (divided)

• 2 tbsp dried thyme (divided)

• 2 tbsp dried parsley (divided)

• Kosher salt and black pepper

• 2 tbsp Dijon mustard

• 20 garlic cloves, minced (divided)

• ¼ cup extra virgin olive oil

• 8–10 Russet potatoes (about 1.4 kg), peeled and quartered

• 4 sweet bell peppers (red and orange), cut into large chunks

• 4 large tomatoes, cut into thick wedges

• 2 large red onions or shallots, cut into chunks

• 8 oz feta cheese, cut into blocks (optional)

Instructions

1. Marinate the Lamb:
   Place the lamb in a large bowl. Make small slits in the meat and rub with 2 tbsp oregano, ½ tbsp thyme, ½ tbsp parsley, kosher salt, and black pepper. Coat with Dijon mustard and most of the garlic, pushing some into the slits.

   Pour in lemon juice, red wine vinegar, white wine, and ¼ cup olive oil. Turn the lamb to coat evenly. Marinate for at least 2 hours or overnight for deeper flavor.
   

2. Prepare the Oven:
   Preheat oven to 375°F (190°C). Line a roasting pan with two large pieces of parchment paper in a cross shape, leaving about 8 inches of overhang.
   

3. Assemble the Dish:
   Spread the potatoes, peppers, tomatoes, and onions in the pan. Season with salt, pepper, and remaining oregano, thyme, and parsley. Sprinkle the remaining garlic and drizzle with olive oil.
   Place the lamb on top and pour in the broth from the side.

4. Seal and Roast:
   Fold the parchment over the lamb and vegetables, sealing tightly to create a parcel. Roast for 3 ½ to 4 ½ hours until the lamb is tender and falls apart easily. Add more broth if needed during cooking.

5. Brown and Finish:
   Uncover and increase oven temperature to 425°F (220°C). Add feta (if using) and roast for 15–20 minutes until the meat and vegetables brown.

6. Rest and Serve:
   Let the lamb rest for 20–30 minutes. Shred the lamb and serve over the roasted vegetables.

Tip: Do not use aluminium foil—always use paper parchment. Otherwise, the chemistry in the kitchen will kick in, and your dish will have a different taste!

For best results, marinate the lamb overnight and bring it to room temperature before cooking. Enjoy with crusty bread or a side of tzatziki! 🥖