Greece · Greece

Kleftiko (Slow-Roasted Greek Lamb)

Name: Kleftiko (Slow-Roasted Greek Lamb)
Prep time: 30 min
Cook time: 185 min
Total time: 215 min
Yield: 4 servings
Cuisine: Greece
Ingredients: lamb shoulder, bone-in 1.2 kg; garlic cloves 30 g; lemon, sliced 1 pieces; dried oregano 8 g; rosemary 2 pieces; fresh thyme 4 pieces; olive oil 80 ml; fine salt 10 g; black pepper 3 g; potatoes, wedges 600 g; onion, sliced 200 g; tomato, chopped 150 g; water 100 ml

Lamb shoulder slow-cooked in parchment with garlic, lemon and herbs until falling apart.

215 minutes · 4 servings · Moderate

Kleftiko means the work of thieves, and the name comes from cooks who carried the sealed parcels away and buried them while the fire died down. The lamb is wrapped in parchment with its own juices and nothing else, so the cooking is entirely enclosed. It falls apart when the parcel is opened.

Ingredients

lamb shoulder, bone-in1.2 kg
garlic cloves30 g
lemon, sliced1 pieces
dried oregano8 g
rosemary2 pieces
fresh thyme4 pieces
olive oil80 ml
fine salt10 g
black pepper3 g
potatoes, wedges600 g
onion, sliced200 g
tomato, chopped150 g
water100 ml

Directions

1
Rub lamb with garlic, oregano, rosemary, thyme, oil, salt and pepper; rest 20 minutes.
2
Place lamb with potatoes, onion, tomato and lemon on parchment; drizzle oil and water; seal into a tight parcel.
3
Bake at 160C for 180 minutes until lamb is fork-tender.
4
Rest 10 minutes in parcel before opening.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content