Lamb Kleftiko: Slow-Roasted Lamb & Potatoes in Parchment
Get this recipe and many more on my website:
Serves 6:
2 and ½ pounds boneless leg or shoulder of lamb, 4 pounds bone in
2 pounds Russet potatoes, peeled and cut into wedges
4 cloves garlic, peeled
2 bell peppers, diced
1 red onion, cut into chunks
Handful cherry tomatoes
6 ounces kefalotyri or feta, cubed
¼ cup water
1 sprig rosemary
The Spices:
2 tablespoons dried oregano
Salt
Freshly ground black pepper
½ - 1 teaspoon cumin powder (or ground cinnamon)
The Marinade:
1/3 cup olive oil
¼ cup (or more) fresh lemon juice
2 garlic cloves, grated
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!
Note: Use leftover meat to make delicious sandwiches. Stuff the meat into pita pockets along with lettuce, thinly sliced red onion, cucumber and tomato along with tzatziki sauce and enjoy!
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
Gennaro Contaldo's Easter Roast Leg of Lamb Recipe | Citalia
Easter, or Pasqua in Italian, is one of the country's most important celebrations, with processions, ceremonies and feasts taking place across the whole of Italy. As with many of Italy's holidays, food plays an integral part in the Easter celebrations.
Here, chef Gennaro Contaldo shows you how to make a delicious roast leg of lamb with spring peas and baby onions - the perfect centre-piece for your Easter lunch this year, particularly if served on a large platter with the peas and sweet onions tumbling down around the meat. Your Easter lunch is a great opportunity to celebrate the produce of the spring season and Gennaro’s leg of lamb recipe is the perfect way to showcase these lovely fresh flavours.
To ensure maximum flavour enters the meat, Gennaro scores the leg of lamb and rubs in olive oil, salt and pepper before adding black olives and chopped anchovies before cooking. Anchovies may seem like a surprising addition to a lamb dish but instead of tasting fish, you simply get a deep, salty flavour which complements the lamb - delicious!
Looking for an authentic pudding to round off your Easter feast? Why not try Gennaro's Pastiera di Grano, a sweet tart made from wheat, ricotta and candied citrus peel. Click here to find out more:
How to make my SUPER TENDER roast lamb recipe ???? | Marion's Kitchen
Get the recipe:
Subscribe to my channel and press the bell button to get notifications every time I post a new recipe:
Binge watch a whole bunch of my Asian food recipe videos here:
Come chat with me on:
And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores:
For more super tasty recipes:
ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Roast Lamb Leg with Gravy
I love a good roast lamb leg! Well, when it's done to perfect blushing pink perfection with an awesome gravy... :)
PRINT RECIPE:
Greek Lamb Kleftiko Cooked in a Thunderstorm | Roasted Lamb & Potatoes Wrapped in Parchment Recipe
Kleftiko is a celebratory Greek dish of slow-roasted lamb with potatoes and vegetables cooked in parchment paper until meltingly tender. Kleftiko is said to be named after the Klephts(Greek independence fighters) They would cook their parcel in a covered hole or underground pit to avoid detection. Definitely one of the undisputed classics of Greek cuisine. Nóstimo!
Recipes
Lamb Kleftiko
Marinade
∙ 2.5kg Lamb pieces( I used a mixed pack - Shoulder, ribs and leg chops)
∙ ½ cup extra virgin olive oil
∙ 2½ tablespoons dried oregano
∙ 10 garlic cloves
∙ Salt & pepper
∙ Lemon slices
∙ Dried chilli flakes
∙ 1½ dried thyme
∙ 7 Potatoes
∙ 2 onions
∙ 1 bell pepper
∙ 12 tomatoes
∙ extra virgin olive oil
∙ dried oregano
∙ salt & pepper
Remember to lightly season all the layers!
Horiatiki Salata (Traditional Greek salad)
∙ 7 tomatoes (Quartered)
∙ 1 cucumber (peeled)
∙ ½ red onion
∙ 1 Green bell pepper
∙ 150g Kalamata olive
∙ Feta cheese
∙ Dried oregano
∙ Extra virgin olive oil
∙ Salt & Pepper
Enjoy!☺
You can find us here:
Facebook Page:
Instagram:
Corfual Cooks Greek Lamb Kleftiko
This is my first attempt to cook Lamb Kleftiko from a recipe found on the internet. This is a very traditional dish from many years ago, and if you find a taverna in Corfu making it in house instead of a commercial version, try it!! it is really scrumptious.