LAMB KLEFTIKO
Seal a leg of lamb in a parcel then roast it long and slow with garlic, lemon, herbs and potatoes to soak up the delicious juices
Provided by Good Food team
Categories Main course
Time 5h30m
Number Of Ingredients 21
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.
Nutrition Facts : Calories 729 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 57 grams protein, Sodium 2.3 milligram of sodium
ARNI KLEFTIKO (REBEL LAMB)
The verb 'klevo' in Greek means 'to steal'. This delicious lamb dish is called 'kleftiko' because, it is said, that when Greeks were fighting to liberate themselves from Ottoman Rule and hiding in the mountains, they would seal all the ingredients for this dish in a clay pot, bury it with hot coals under ground, cover with dirt, and allow it to braise, slowly, until done. This way, there were no delicious cooking smells in the air to betray their presence and bring the Ottomans to their hide-out. A romantic story - a lovely dinner. Don't forget some good red wine. Many, for lack of a clay pot (like a bean pot) wrap their kleftiko up well in parchment (a couple of layers) and braise that way.
Provided by evelynathens
Categories One Dish Meal
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F.
- In a large bowl, combine all ingredients together and toss well with scrupulously clean hands until everything is well-coated. Season generously with pepper, but go a little easier on the salt than you normally would cause the cheese will also lend its salt to the finished dish.
- If you have a large clay pot, like a bean pot, assemble the ingredients there, cover with lid, and proceed with recipe. If not, cut 6 large sheets of parchment, distribute the kleftiko mixture evenly amongst the 6 sheets, and wrap up envelope-style. You may need to double-wrap cause you don't want any of the lovely juices this recipe emits to get lost in drainage while braising. A large, covered casserole would work well, too. Basically what you want to do is have as little liquid escape during cooking as possible.
- Braise, in the oven, for 3 to 3 1/2 hours. You want the meat to be falling off the bone. Yes, the potatoes and carrot will be very soft and tender, but will be permeated with a deep-rich flavour. Do not judge this dish by the cooking standards you are used to - remember its origins - the conditions these people lived under -- this is gourmet food created during a time of rebellion and should be enjoyed under its own standard.
Nutrition Facts : Calories 461.4, Fat 18.5, SaturatedFat 2.6, Sodium 37.3, Carbohydrate 58.9, Fiber 8.1, Sugar 6.6, Protein 7.1
LAMB KLEFTIKO
This is a Cypriot dish, many variations and heres mine. Key is to seal the pot well so that the steam doesn't escape. I use foil and then put the lid on top of the foil. If it gets dry the meat will be tough. If done right, it will be so soft and delicate just falling off the bone.This will serve 6 - so a good one for when your friends come round. A good nibble beforehand is hallumi cheese, cut into fingers, wrapped in parma ham then placed in the oven at about 120c for 10 or so mins. Just keep an eye that the ham doesn't burn. Gorgous!!
Provided by Paella Pete
Categories Lamb/Sheep
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Use an oven proof cooking pot with good fitting lid.
- Heat oven to 150c.
- Squeeze all the lemons, rub lemon juice over the meat. Work some of the dried oregano into the meat.
- Place all the meat in the pot and pour in the remaining lemon juice.
- Sprinkle the rest of the herbs onto the meat.
- Remove the papery skin from the garlic bulb and slice it in half across its waist.
- Nestle both halves of the garlic down into the pot.
- Add a little salt and pepper, add the olive oil.
- Finally add wine or water and seal the pot (use foil to create a good seal under the lid). Don't add potatoes yet!
- Cook for about 3 hours, checking after two hours to make sure its not dried out. You should find the meat sitting in a inch or two of juice. If you have more than couple of inches of juice then drain a little off and set aside in case you want to add it back. Spoon some of hot liquid over exposed meat to keep it moist.
- Prepare potatoes just before the 3 hours is up. These should be peeled and sliced in half along their length. Don't be tempted to cut them potatoes further!
- After 3 hours cooking add the potatoes on top of the meat, dont push them down hard into the juice. Sprinkle a small pinch of salt on them and reseal the pot. Put back in the over for about an hour and quarter but turn the temp up a little to 160c. The potatoes should be cooked but not falling apart.
Nutrition Facts : Calories 1245, Fat 66, SaturatedFat 25.9, Cholesterol 312.4, Sodium 250.6, Carbohydrate 64.4, Fiber 9.2, Sugar 3.5, Protein 94.1
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