09/01/2024
Kleftiko Recipe ... Greek Lamb baked in parchment paper
This Greek Lamb recipe has become a firm favourite in our house! Cooking it low and slow wrapped in the parchment paper, ensures that the lamb is "fall-off-the-bone" tender at the end of the cooking process. Flavours of oregano, thyme and rosemary will fill your kitchen....and if you love slow-roasted lamb, this is the one for you!
Serves 4
1,5 kg lamb pieces
2 tbsp dried oregano
1 tbsp dried thyme
1 tbsp fresh rosemary, finely chopped
8 garlic cloves, finely minced
Juice of one lemon
1 cup (250ml) white w**e
Extra virgin olive oil
4 - 5 large potatoes, peeled and quartered
2 large tomatoes, cut into thick wedges
1 large onion, peeled and cut into chunks
2 lemons, cut into slices
Salt and pepper to taste
Preheat oven to 160°C and position a rack in the middle.
Line a large roasting pan with 2 large pieces of parchment paper, making a cross shape so that you have long pieces of parchment overhang on all sides of the pan.
Spread the potatoes, onion, garlic and tomatoes in the bottom of the pan over the parchment. Season generously with the salt, pepper, oregano, thyme and rosemary. Drizzle with a little olive oil. Add the lamb on top of the vegetables and pour the lemon juice and w**e in from the side of the pan.
Season the lamb with salt and pepper.
Fold the parchment paper sides together and tightly crimp them to fully encase the lamb and vegetables in the parcel.
Place the roasting pan on the center rack of your heated oven and cook for 3 - 4 hours or until the meat is tender and falls apart easily at the touch.
Uncover by folding the parchment paper into the side of the pan. Raise the heat to 180°C and brown the meat and vegetables for a few more minutes. Remove from oven.
Once ready, allow the lamb kleftiko to sit for about 20 minutes before serving.
Serve with a fresh greek salad, some crusty bread or fluffy white rice.
Enjoy!
