Kleftiko - literally meaning stolen or bandit-style - is a legendary slow-cooked lamb preparation with origins in the Greek mountains, where bandits (kleftes) would cook lamb in sealed pits in the ground to avoid detection by the smoke. The lamb is marinated in garlic, lemon, and wild oregano, wrapped tightly in parchment paper with slices of potato and tomato, and slow-roasted until the connective tissue completely dissolves and the meat can be pulled apart with a spoon, permeated by its own concentrated juices.
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Using a small knife, make deep incisions all over the lamb pieces and insert slices of garlic deep into the meat. This ensures the garlic infuses the interior as it roasts.
Prepare the marinade: whisk together olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and black pepper. Coat the lamb thoroughly in the marinade. For best results, overnight in the refrigerator.
Preheat the oven to 325F. Tear off large sheets of parchment paper. Place lamb pieces in the center, surround with potato chunks and tomato wedges. Season the vegetables as well.
Wrap each portion tightly in the parchment, folding the edges over multiple times to create an absolutely airtight seal. The that builds inside is what braises the lamb without drying it.
Place the sealed parcels in a pan. at 325F for 3.5 to 4 hours . The meat should be completely tender and falling off the bone when done.
Carefully open the parchment at the table (the is very hot). If using cheese, add chunks of kefalotyri on top of the opened parcels and return to a 400F oven for 15 minutes to brown. Serve with crusty bread to soak up the extraordinary juices.
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