Lamb Kleftiko Recipe Greek Lamb Cooked In Parchment Paper Food

LAMB KLEFTIKO

Lamb kleftiko image

Seal a leg of lamb in a parcel then roast it long and slow with garlic, lemon, herbs and potatoes to soak up the delicious juices

Provided by Good Food team

Time 5h30m

Number Of Ingredients 21

Ingredients

6 garlic cloves
3 tbsp roughly chopped oregano
1 tbsp roughly chopped rosemary
zest 1 lemon and juice of 2
½ tsp ground cinnamon
3 tbsp olive oil
2kg leg of lamb
1kg Desiree potato, halved or quartered
5 bay leaves
250g Greek yogurt
juice ½ lemon
1 tbsp olive oil
handful mint, shredded
1 ½ tsp red wine vinegar
1 ½ tbsp extra-virgin olive oil
100g baby spinach
small bunch parsley, roughly chopped
½ red onion, finely sliced
175g cherry tomatoes, halved
½ cucumber, halved lengthways, deseeded and sliced
75g black Kalamata olives, stoned and quartered

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.

Nutrition Facts : Calories 729 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 57 grams protein, Sodium 2.3 milligram of sodium

ARNAKI KLEFTIKO (BANDIT'S LAMB)

Arnaki Kleftiko (Bandit's Lamb) image

This recipe is an adaptation of a dish fixed in the mountains by guerillas (bandits) who needed to cook without being seen. They placed the meat on coals in a hole, covered it up, and let it cook for up to 24 hours. No trace of any stolen animal, and no smell of cooking meat to give them away.

Provided by Member 610488

Categories One Dish Meal

Time 2h50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 lbs leg of lamb
12 garlic cloves, peeled
6 ounces cheese, cut in cubes (kefalotyri, pecorino)
1 tablespoon olive oil
4 lbs baking potatoes (peeled and cut in half or quarters)
3 medium carrots, cut in chunks
sea salt
fresh ground black pepper
5 sheets of parchment cooking paper
water

Steps:

Preheat the oven to 480°F
Rub the lamb with a little olive oil, and sprinkle with salt and pepper to taste.
With a sharp knife, pierce the lamb and insert a clove of garlic and a piece of cheese into each opening. Do this until the cloves are all inserted into the lamb.
Drizzle the potatoes and carrots with any remaining oil, season to taste with salt and pepper.
On a clean work surface, spread out the parchment sheets and lay the lamb in the center, with the potatoes and carrots. If there is any remaining cheese, add as well.
Close the parchment paper and secure well, tucking the sides underneath to make a packet.
Fill a roasting pan 1/3 full of water, add the packet and cook for 2 hours 30 minutes, adding more water to the pan as needed to keep from getting dry.
When done, lift the entire packet onto a serving platter, and cut open at the table to serve.
Alternate preparation: Cut meat into serving size portions and wrap each portion, together with portion-size serving of potatoes and carrots, individually. Set side by side in roasting pan to cook, and serve one packet to each plate.

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Lamb Kleftiko Recipe Greek Lamb Cooked In Parchment Paper Food

LAMB KLEFTIKO

Seal a leg of lamb in a parcel then roast it long and slow with garlic, lemon, herbs and potatoes to soak up the delicious juices

ARNAKI KLEFTIKO (BANDIT'S LAMB)

This recipe is an adaptation of a dish fixed in the mountains by guerillas (bandits) who needed to cook without being seen. They placed the meat on coals in a hole, covered it up, and let it cook for up to 24 hours. No trace of any stolen animal, and no smell of cooking meat to give them away.

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