Greek Lamb Baked in Foil

Preparation info

  • Serves


Appears in

Everything on the Table

Everything on the Table

By Colman Andrews

Published 1992

  • About

I don’t remember where this recipe came from originally, but I know that I’ve added ingredients to it over the years, and that I used to cook it sometimes in an attempt to impress girls I had invited over to dinner. It rarely worked.


  • Extra-virgin olive oil
  • 6 8-ounce lamb steaks (cut from leg or shoulder)
  • 1 teaspoon dried oregano
  • 6 garlic cloves, peeled and thinly sliced
  • 6 bay leaves
  • 6 slices feta cheese, about 2″ × 3″ and ⅓″ thick
  • 6 slices kefalotyri or kasseri cheese, about 2″ × 3″ and thick
  • 6 baby carrots, peeled, trimmed, and halved lengthwise
  • 6 slices of leek, white part only, about ½″ thick
  • 6 large celery leaves Juice of 1 lemon
  • Salt and freshly ground black pepper


Preheat oven to 350°.

Lay 6 sheets of heavy-duty aluminum foil, about 12″ × 12″ each, on flat work surface and brush very lightly on one side with olive oil.

Place 1 lamb steak in the middle of each sheet, sprinkle with oregano, distributing it evenly between the steaks, and then divide all other ingredients except lemon juice, salt, and pepper evenly and arrange them on top of steaks in matching patterns. (Be sure that garlic touches meat directly.)

Sprinkle lemon juice evenly over vegetable arrangements, add salt and pepper to taste, then fold each piece of foil into a packet, leaving a bit of room at the top, and crimp edges to seal.

Place packets side by side in a large baking dish and bake in the middle of preheated oven for 1 hour. To serve, carefully cut packets open (be careful of escaping steam), drain off fat if necessary, and slide lamb steaks and vegetables onto plates.