Lamb Kleftiko in a Parchment Wrap
Lamb Kleftiko is an authentic Greek rustic dish with tender slow-cooked melt-in-the-mouth pieces of lamb and beautifully cooked juicy vegetables. Simply delicious!
Equipment
- 1 oven dish
- 2-3 large sheets of parchment paper
- oven safe threat
Ingredients
- 1 kg leg or shoulder of lamb preferably deboned
- 2 medium-sized red onion cut into medium pieces
- 1 red sweet pepper cut into large pieces
- 1 yellow sweet pepper cut into large pieces
- 3 large garlic cloves cut into large slices
- 4 medium potatoes cut into cubes
- 6 baby tomatoes whole or halved
- 6 olives
- 150 g Kefalotiri or hard goat cheese
- 1/2 cup olive oil
- 1 lemon juiced
- 1 tablespoon oregano
- a pinch of sweet paprika
- 1-2 bay leaves
- 1 tablespoon mustard
- 50 ml white wine
- sea salt and pepper
Instructions
- Take the meat out of the fridge for 20 minutes before marinating it. Remove the packaging and let it breathe. Make cuts in the piece of meat and push garlic inside, then rub the lamb with sea salt and freshly cracked pepper.
- To make the marinade, combine olive oil, lemon juice, mustard, oregano, paprika, black pepper, bay leaves, olive oil and white wine and stir to mix them well.
- Place the lamb in a bowl or a large freezer bag with a zip and add the marinade. Massage the meat with the marinade. Add a few pieces of onion and sweet pepper with the meat for extra flavour. Cover and leave in the fridge overnight to marinate.
- Take the meat out of the fridge to get to room temperature. Meanwhile, preheat your oven. Set a standard oven to 180°C (356°F) and a fan-assisted oven to 170°C (338°F).Spread the chopped potatoes, vegetables and cubes of cheese on the parchment paper and place the piece of lamb on top. Pour the leftover marinade over the meat and the vegetables and fold the sides of the parchment paper to cover the ingredients. Then, wrap it in another large sheet of parchment paper and tie it with oven-safe thread.
- Roast the wrap with the Kleftiko for 80 minutes in the middle of the oven, then open the wrap and continue roasting it uncovered for 10 minutes for a beautiful caramelised colour of the vegetables and the lamb. Let the dish rest for for 15 minutes before serving.