Greek Lamb Kleftiko Food

LAMB KLEFTIKO

Steps:

• Crush together the garlic cloves and 1 tsp salt using a pestle and mortar. Add the herbs, lemon zest, cinnamon, some black pepper, crush a little more, then stir through 2 tbsp of the olive oil.
• Using a sharp knife, create lots of holes all over the lamb, and rub in the paste, pushing it deep into the holes. Transfer the lamb to a large food bag, pour in the lemon juice and marinate overnight.
• The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 160C/140C fan/gas 3.
• Lay 2 long pieces of baking parchment on top of 2 long pieces of foil - one widthways, the other lengthways to form a cross. Pop the potatoes in the centre of the parchment and toss with the remaining oil and some seasoning. Bring up the sides of the foil, then pour the marinade from the lamb over the potatoes and throw in the bay leaves.
• Set the lamb on top of the potatoes and scrunch the foil together tightly to completely enclose the lamb. Lift into a roasting tin and roast in the oven for 4½ hrs until very tender.
• Remove tin from the oven and increase the temperature to 220C/200C fan/gas 7. Unwrap the parcel and scrunch the foil and parchment under the rim of the tin, baste the lamb with the juices and return to the oven for a further 20 mins until browned. Remove the lamb from the tin, wrap in foil and rest.
• Turn the potatoes over and return to the oven for 30 mins, then season with salt. While the potatoes are cooking, stir together all the ingredients for the yogurt.
• Combine the red wine vinegar, oil and some seasoning to make a dressing for the salad. Toss together the remaining salad ingredients, adding the dressing when you're ready to eat. Serve the lamb with the potatoes and meaty juices, with the salad and yogurt on the side.

LAMB KLEFTIKO RECIPE (GREEK LAMB COOKED IN PARCHMENT PAPER)

Steps:

• To prepare this Greek lamb kleftiko recipe, start by washing thoroughly the lamb and cut into portions (approx. 5*6 cm). Place in a large bowl or basin and set aside.
• Prepare the vegetables for the lamb kleftiko. Cut the onions in half and then in four wedges. Cut the peppers in 2-3 cm chunks and slice 2 cloves of garlic. Add the vegetables in the bowl with the lamb and pour in the olive oil, white wine and lemon juice. Add the mustard, 2 whole cloves of garlic, sprinkle with oregano and season with salt and pepper. Use your hands to blend all the ingredients together. Cover the bowl with plastic wrap, chill and let marinade for at least 2 hours. It's best to leave the meat for the lamb kleftiko marinade overnight, to soak up all the wonderful flavours.
• Once the meat for the lamb kleftiko is marinated, return the lamb at room temperature. In the same bowl add the cheese (cut into 2cm cubes) and blend. Preheat the oven to 180C.
• To prepare the potatoes for this lamb kleftiko recipe, peel the potatoes and cut in four pieces. (The lamb kleftiko will require about 2 1/2 hours baking, so it's best to cut the potatoes in large pieces, to keep their shape.)
• Now it's time to wrap the lamb kleftiko in parchment paper. Lay 4 long pieces of parchment paper to form a star. Pop the potatoes in the centre of the parchment paper and season with salt and a pinch of oregano. Pour the marinade from the lamb over the potatoes and set the lamb and vegetables on top of the potatoes. Layer with the sliced tomato and enclose the lamb kleftiko into a pouch. To enclose the lamb kleftiko hold the parchment paper from the edges, crosswise and grab with your hand in the middle, just above the stuffing and squeeze. Use the kitchen string to tie tightly the whole thing together, just above the stuffing and lift into a roasting tin.
• Roast the lamb kleftiko in the oven for about 1 hour 45 minutes until tender. Remove the tin from the oven and increase the temperature to 220C. Unwrap the lamb kleftiko and scrunch the parchment paper under the rim of the tin. Baste the lamb with the juices and return in the oven for a further 20 mins until browned. Remove the pieces of lamb from the pouch and wrap them in some foil to rest. Toss the potatoes and return in the oven for about 20 minutes, until nicely coloured.
• Return the lamb pieces in the roasting tin and serve the lamb kleftiko as it is. Enjoy!

GREEK LAMB KLEFTIKO

Steps:

• Mix all the ingredients for the marinade together in a small bowl and rub over the lamb.
• Season the lamb liberally with salt and pepper transfer into a lidded container and store in the fridge overnight.
• Take the lamb out of the fridge for 30 minutes. Preheat the slow cooker (this will speed your cooking time considerably) while you prepare the lamb.
• Heat a large non-stick frying pan and sear the lamb over high heat on all sides until nicely browned. Set aside.
• Add the potatoes and onion to the pan and fry, stirring, over high heat until the potatoes are starting to colour a little. Deglaze the pan with splash of the wine. Season with salt and pepper.
• Transfer the potatoes to your slow cooker. Add the cinnamon stick, lemon slices and bay leaves.
• Top with the seared lamb. Pour the wine, stock and vinegar over the lamb.
• Cook on low setting for 7-8 hours, or until the lamb is tender if pierced with a knife and falling off the bone.
• If you wish to brown the lamb for some colour (this is optional) place under a hot grill for about 5 minutes. Rest for 10 minutes, loosely covered.
• Shred or carve the lamb into portions and serve over the potatoes sprinkled with a little feta cheese, garnished with the fresh herbs and with extra lemon wedges on the side.

KLEFTIKO

Steps:

• Mix together the lemon juice, oregano and salt and pepper and brush over both sides of the lamb.
• Leave to marinate for at least 4 hours or overnight.
• Preheat oven to 325 F.
• Drain the lamb, reserving marinade, and dry lamb with paper towel.
• Heat olive oil in frying pan and cook lamb over high heat just until browned on both sides.
• Transfer the lamb to a shallow pie dish.
• Scatter the sliced onions and bay leaves around the lamb, then pour the white wine and the reserved marinade on top.
• Mix the flour with sufficient water to make a firm dough.
• Moisten the rim of the pie dish.
• Roll out the dough on a floured surface and use to cover the dish so that it is tightly sealed.
• Bake for 2 hours, then break away the crust and serve the lamb hot.
• Potatoes make a great accompaniment.

GREEK SLOW ROASTED LEG OF LAMB IN PARCEL- KLEFTIKO

Steps:

• In a food processor, pulse the garlic cloves, 1 tsp sea salt, the herbs, lemon zest, lemon juice, cinnamon, some black pepper, and 2-3 tbsp of extra virgin olive oil.Using a sharp knife, create lots of holes all over the lamb. Rub in the paste, push it into the holes. Transfer the lamb to a large pan (cover with cling wrap) or large ziplock bag, and marinate overnight or at least 3-4 hours.
• Use a large roasting pan. Cut two long pieces of parchment paper and place them in the pan in a cross position.
• Cut up the potatoes, tomato, and cheese.
• Place the leg of lamb in the middle of the pan, over the paper. Surround it with the potatoes. Add the tomatoes, cheese, and olives. Tuck some fresh rosemary sprigs and oregano sprigs all over.
• Add some lemon juice all over. Season potatoes and tomatoes with sea salt, and freshly ground pepper and dry oregano, and the rest of the olive oil.
• Fold the parchment paper over the lamb and cover everything. Tuck the paper sides in well. Roast lamb for 3.5 hours in a 320 F°/160°C oven.
• Open the parchment paper and roast lamb for another 30 minutes. Remove the lamb from the oven, and allow to rest for 30 minutes.

ARNI KLEFTIKO (REBEL LAMB)

Steps:

• Preheat oven to 325°F.
• In a large bowl, combine all ingredients together and toss well with scrupulously clean hands until everything is well-coated. Season generously with pepper, but go a little easier on the salt than you normally would cause the cheese will also lend its salt to the finished dish.
• If you have a large clay pot, like a bean pot, assemble the ingredients there, cover with lid, and proceed with recipe. If not, cut 6 large sheets of parchment, distribute the kleftiko mixture evenly amongst the 6 sheets, and wrap up envelope-style. You may need to double-wrap cause you don't want any of the lovely juices this recipe emits to get lost in drainage while braising. A large, covered casserole would work well, too. Basically what you want to do is have as little liquid escape during cooking as possible.
• Braise, in the oven, for 3 to 3 1/2 hours. You want the meat to be falling off the bone. Yes, the potatoes and carrot will be very soft and tender, but will be permeated with a deep-rich flavour. Do not judge this dish by the cooking standards you are used to - remember its origins - the conditions these people lived under -- this is gourmet food created during a time of rebellion and should be enjoyed under its own standard.

KLEFTIKO

Steps:

• Place the lamb in a large dish and drizzle with plenty of olive oil. Season generously and sprinkle over the oregano and bay leaves. Peel two garlic cloves and cut each into four pieces. Using a sharp knife, pierce the lamb eight times and poke in the garlic. Rub the herbs and oil into the lamb, then cover and place in the fridge overnight.
• Take the lamb out of the fridge 30 minutes before cooking. Heat the oven to 160C/140C Fan/Gas 3. Line a large roasting tin or baking dish with greaseproof paper, ensuring there is enough of an overhang to crimp the edges (you might need to fold two pieces together lengthways to ensure it is wide enough).
• Roughly crush the remaining unpeeled garlic cloves with the flat of a heavy knife. Put the potatoes, onions, tomatoes and garlic in the roasting tin and poke in the cinnamon stick and oregano sprigs, if using.
• Put the lamb on top of the veg and spoon over the marinade from the bowl. Squeeze the lemon juice over the lamb and pour the wine into the bottom of the tin. Take another large sheet of greaseproof paper and wet it under running water. Squeeze out excess water and lay over the lamb, crimping the edges of paper together with the pieces underneath to seal completely. Place in the oven and leave it, untouched, for 4½ hours until the lamb is cooked and very tender.
• Remove from the oven and leave to rest for 10 minutes, then serve with all the vegetables and juices from the roasting tray.

LAMB KLEFTIKO

Steps:

• Heat 1 tablespoon of the oil in a frying pan and brown the lamb on all sides. Place in the slow cooker.
• Wash and slice the potatoes and tomatoes, and add to the slow cooker.
• Peel and chop the onions and garlic and add to the cooker with the remaining oil, lemon juice, bay leaves and oregano.
• Season with the salt and pepper to desired amount and cook on the low setting for at least 6 hours.
• In the final 30-60 minutes add the crumble feta and stir.