Lamb Kleftiko
Ingredients
- 1,200 gLamb shoulder (cut into large cubes)
- 800 gPotato (cut into wedges)
- 2 pcYellow onion (cut into wedges)
- 6 pcGarlic (left in skin and crushed)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 4 tbspExtra virgin olive oil
- 2 tbspOregano
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 200 gFeta cheese (diced)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in its juices. Reheat gently covered to avoid drying out the meat.
