Lamb Kleftiko
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Greek · 195 min · Lamb · gluten-free, high-protein
510 cal
32g protein
28g carbs
30g fat
per serving · estimated
Ingredients
- 1 lb lamb shoulder, cubed
- 2 russet potatoes
- 1 lemon
- 3 garlic cloves
- 1/2 tbsp dried oregano
- 2 tbsp olive oil
- 2 oz feta cheese
- 1 red onion
- 1 bay leaves
Method (tap to check — screen stays awake)
- Toss lamb with olive oil, lemon juice, sliced garlic, oregano, salt, and pepper.
- Cut potatoes and onion into chunks and layer with the lamb on a large sheet of parchment set in a roasting pan.
- Add bay leaves and crumbled feta, then wrap the parchment into a sealed parcel.
- Roast at 325F for 2 1/2 hours, until the lamb is fork-tender, then open the parcel.
- Raise heat to 425F and roast 15 more minutes to brown the lamb and potatoes.
- Rest 10 minutes and serve from the parcel.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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