Lamb Kleftiko

Lamb shoulder that falls apart with a fork, slow-cooked in its own juices with garlic and lemon. The parchment paper cooking method concentrates the oregano aromas and makes the meat incredibly tender.

• Prep time: 30 min
• Cook time: 180 min
• Difficulty: Easy
• Calories: 1338
• Protein: 80 g
• Carbs: 44 g
• Fat: 88 g

Ingredients

• 1200 g Lamb shoulder ( cut into large cubes )
• 800 g Potato ( cut into wedges )
• 2 piece Yellow onion ( cut into wedges )
• 6 piece Garlic ( left in skin and crushed )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 4 tbsp Extra virgin olive oil
• 2 tbsp Oregano
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 200 g Feta cheese ( diced )

Instructions

1. Marinating the meat

   Cut the lamb shoulder into large 5 cm cubes. In a large container, firmly massage the meat with olive oil, lemon juice, oregano, salt, and pepper to let the flavors penetrate the fibers.

2. Preparing the garnish

   Peel the potatoes and onions, then cut them into identical-sized wedges. Crush the garlic cloves with the flat of the blade without removing the skin so they confit without burning.

3. Assembling the parchment parcel

   Lay two large sheets of parchment paper in a cross. Place the meat, vegetables, and feta cubes in the center. Seal everything hermetically with butcher's twine to trap the steam.

4. Slow cooking

   Bake at 160°C. The meat should cook in its own steam inside the parcel. Upon removal, the paper should be dry and brown, and the smell of confit garlic should fill the room as soon as the bundle is opened.

Chef's tips

• Don't rush it, the trapped steam is what does all the work to make it tender.
• If you have a clay pot with a heavy lid, you can use it instead of parchment paper.

Storage

Keeps for 3 days in the refrigerator in its juices. Reheat gently covered to avoid drying out the meat.