Lamb kleftiko
A traditional Greek dish where lamb is slow-cooked with vegetables and herbs, often wrapped in parchment paper or foil to retain its juices and flavors.
Ingredients
- 2 lbs 900g lamb shoulder or leg, cut into large chunks
- 4 garlic cloves sliced
- 1 large onion sliced
- 2-3 large potatoes peeled and cut into chunks
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 3-4 ripe tomatoes chopped
- 1 lemon juiced
- 1/4 cup olive oil
- 1/2 cup dry white wine
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 2-3 bay leaves
- Salt and pepper to taste
- 1/2 cup feta cheese crumbled (optional)
- Parchment paper and aluminum foil for wrapping
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
Marinate the Lamb:
- In a large bowl, combine the lamb chunks with garlic, onion, potatoes, bell peppers, and tomatoes. Add the lemon juice, olive oil, white wine, dried oregano, thyme, bay leaves, salt, and pepper. Mix well to ensure everything is evenly coated. Let it marinate for at least 30 minutes, or up to a few hours for more flavor.
Prepare the Parcel:
- Tear off a large piece of parchment paper and place it in the center of a large piece of aluminum foil. Transfer the marinated lamb mixture onto the parchment paper. If using, sprinkle the crumbled feta cheese over the top. Fold the parchment paper over the lamb to create a sealed parcel, then wrap the aluminum foil around it to secure it completely.
Bake the Lamb:
- Place the wrapped parcel in a baking dish or tray. Bake in the preheated oven for about 2.5 to 3 hours, or until the lamb is tender and falling apart. The slow cooking allows the flavors to meld and the meat to become incredibly tender.
Serve:
- Once cooked, carefully open the parcel to release the steam. Transfer the lamb and vegetables to a serving platter. Serve hot, accompanied by crusty bread or a side salad.