Lamb Kleftiko Greek Lamb Cooked In Parchment Paper Recipes

LAMB KLEFTIKO: GREEK LAMB COOKED IN PARCHMENT PAPER

Steps:

• Preheat the oven to 375 °F, 190 °C.
• Criss-cross 2 (full sheet) pieces of parchment paper into a 9 by 13-inch baking pan.
• If you cannot find very large sheets of parchment, just use 4-5 half-sheet pieces and overlap them.
• 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.
• Pour 2-3 tablespoons of the marinade over the potatoes. Season them with salt, pepper, and rosemary.
• Add the diced peppers and onion to the pan.
• Place the meat in a pan or a bowl (if it is cut into chunks) and pour the marinade over it. Season with the spice and salt. I usually use ¾-1 teaspoon salt per pound of meat.
• Rub the marinade and spices all over the meat and place the meat 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 3-4 pieces of kitchen 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 475 °F, 250 °C.
• 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 the 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.
• Serve with a salad and toasted bread. Enjoy!