Lamb Kleftiko
Recipe by Tristin Rieken, Fresh Flavorful
Lamb Kleftiko is a popular rustic Greek dish of lamb, potatoes and feta in a flavorful herb and lemon marinade slow roasted in parchment. For this recipe, Tristin used Skagit Valley grown and raised lamb from Harmony Fields in Bow seasoned with red pepper flakes from Boldly Grown Farm.
Harmony Fields produces artisan, award-winning farmstead sheeps cheese at their farm and creamery in Bow, WA. Harmony Fields is owned and operated by Jessica Gigot, Ph.D. and Dean Luce. In addition to their fresh cheeses, Harmony Fields offers certified animal welfare approved yarn, wool, and meat. At the farm they raise a flock of East Friesian/Lacaune sheep, a pair of miniature donkey siblings (named July and Audrey) as well as Khaki Campbell ducks. More information on the farm offerings can be found at their online store.
Recipe by Tristin Rieken, Fresh Flavorful
Ingredients
2 pounds lamb stew meat, or substitute 4-5 pounds bone in lamb shank or shoulder
8 ounces Fleecemaker feta style cheese, crumbled
4 cloves garlic, chopped
¼ – ½ teaspoon Boldy Grown Farm red pepper flakes
¼ cup white wine – or substitute beer, stock or water
1 tablespoon dried oregano, or 2-3 sprigs fresh oregano
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
2 pounds potatoes, about 4 large russet potatoes, peeled and cut into wedges
1 large lemon
¼ cup olive oil
1 large tomato, roughly cut
Preparation
- Juice and zest lemon and combine with garlic, red pepper flakes, olive oil, oregano, thyme, salt and pepper in a shallow bowl or Ziploc bag. Add lamb and marinate at least 30 minutes, up to overnight.
- When ready to cook preheat oven to 325 degrees Fahrenheit and line a large baking dish with parchment paper.
- Place potato wedges on parchment and top with seasoned lamb, pouring all extra marinade over potatoes and lamb.
- Top with tomato, wine and feta cheese.
- Cover with parchment paper, folding to seal. Adding a piece of aluminum foil to seal, if necessary.
- Place in a preheated 325 degree oven to roast. After 1 ½ hours, open parchment to check if lamb is fork tender. If not, cover and continue baking for 30 more minutes before checking again.
- Once tender remove parchment and increase heat to 400 degrees Fahrenheit. Continue roasting until potatoes and lamb are golden brown and feta is bubbly, about 10-15 minutes longer.
- Finish with a squeeze of fresh lemon juice and garnish with fresh herbs.
- Serve with additional lemon wedges, warm flatbread, and grainy mustard if desired.