Lamb Kleftiko Recipe Jamie Oliver 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!

LAMB KLEFTIKO TRAY BAKE

Steps:

• Mix the lemon zest and juice, garlic, oregano and season. Pour over the diced lamb in a large sealable bag. Add the bay leaf and marinate in the fridge for 2 hours or overnight.
• Heat the oven to 180C/fan 160C/gas 4. Parboil the potatoes in boiling salted water for 5-10 minutes, until starting to soften but still firm in the middle when poked with a knife. Drain and cut into halves or quarters.
• Add the tomatoes, onions, peppers and potatoes to the bag with the lamb, and shake.
• Cover the base of a deep baking tray or dish with a few large sheets of foil, then baking paper. Tip everything from the bag, including the marinade, into the middle of the baking paper. Scrunch up the baking parchment to seal in all the liquid, then scrunch in the foil to secure, making sure there are no gaps.
• Cook for 1 hour, until the potatoes and lamb are tender. Open the foil and scatter in the feta and another grind of black pepper. Leave the parcel open and cook for another 10 minutes, until lightly browned.

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.