Lamb Kleftiko
(Greek Lamb Cooked in Parchment Paper)
Ingredients:
- 1 KgLamb, cut into large chunks
- 1 KgPotatoes, peeled and cut into wedges
- 4 clovesGarlic, whole, peeled
- 2Bell Peppers, diced
- 1Red Onion, cut into chunks
- 1Tomato
- 500gFeta Cheese, crumbled
- 60 mlChicken Stock
- 1 gRosemary
- The Spices:
- 1 tspSalt
- 6 gOregano, ground
- 3 gPepper, ground
- 1 gCumin, ground
- 1 stickCinnamon, ground
- The Marinade:
- 80 mlOlive Oil
- 1Lemon Juice
- 2 clovesGarlic, crushed
Method:
- Preheat the oven to 375 °F, 190 °C.
- Lay Parchment Paper in a 9 by 13-inch baking pan.
- Combine the Marinade ingredients in a small bowl and whisk together.
- Place the Potatoes on the Parchment Paper to create a bed at the bottom of the pan. Add Chicken Stock. Pour 2-3 tbsp of the Marinade over the Potatoes. Season them with Salt, Pepper, and Rosemary.
- Add the Peppers and Onion to the pan.
- Place the Lamb in a pan or a bowl and pour the Marinade over it. Season with the Spice and Salt. I usually use ¾-1 tsp Salt per 500 g of meat.
- Rub the Marinade and Spices all over the Lamb and place the Lamb over the potatoes, in the pan. Add the whole Garlic cloves to the pan.
- Fold the Parchment Paper over the meat to create a package, secure it with twine. Cover the pan tightly with aluminum foil and roast for 3 hours or until the meat is very soft.
- Increase the oven’s temperature to 250 °C / 475 °F.
- Remove the foil and butcher’s twine from the pan and parchment package.
- Uncover the top layer of parchment and tuck it into the sides of the pan.
- Drizzle 1 teaspoon olive oil over the tomatoes and season them lightly with some salt and dried oregano. Sprinkle the tomatoes into the pan along with the feta cubes.
- Roast uncovered 15-20 minutes or until the meat browns a little.