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How To make Lamb Baked in Paper
Ingredients
1
each
leg of lamb (lamb shanks may be substituted for leg of lamb)
2
oz
feta or kasseri (or more)
1
teaspoon
thyme
1
teaspoon
spearmint flakes
1
teaspoon
oregano
2
each
garlic cloves
2
each
lemons, juice only
1
tablespoon
salt
1
pepper to taste
Directions:
Wipe meat with damp cloth. Make incisions with small sharp knife on all sides of leg or shanks. Insert pieces of garlic clove and cheese. Rub with lemon juice. Sprinkle with herbs, salt and pepper. Wrap securely in heavy paper twice. Use greaseproof paper such as cooking parchment or oil brown paper. (Do not use aluminum foil. It prevents browning.) Tie with string.
Bake a leg for 2 1/2 hours in 350 F oven. Bake 2 hours if using shanks.
How To make Lamb Baked in Paper's Videos
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!
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Roast Lamb Leg in Oven- Perfect Sunday Roast!
How to cook a lamb leg roast = Ingredients and step by step instructions for making the recipe
You will need a Leg of lamb or lamb shoulder
Make cuts on the sides of the meat
In a small bowl prepare the marinade with the following ingredients
Salt to taste, and one tbsp of paprika, 1tsp of cumin, and half a tsp turmeric 1tsp chilli, 1tsp coriander
1 tbsps of lemon juice
1 tbsps of vinegar
One fourth of a cup of olive oil
Then, marinate the meat with it
Cut a big sheet of parchment paper and add the following ingredients
Onion (100 grams)
Garlic (100 grams)
Cinnamon stick
Bay leaves
Cardamom, cloves, and one tsp of coriander seeds
Place the meat on top and brush the meat with the rest of the marinade
Wrap the meat with the parchment paper and aluminum foil
Place the meat in a roasting pan
Add a little bit of water in the roasting pan
Place in a preheated oven
Roast at an oven temperature of 400°f, 200°c for 3 hours or more depending on the oven
HOW TO MAKE LAMB KLEFTIKO | @therealgreekchef
#lamb #greekfood #food
Kleftiko Arni !A Greek way of cooking a Leg of Lamb in baking paper.
Created by
Ingredients for the Greek lamb kleftiko
2 kilo lamb, leg, bone-in
2 kilo baby potatoes, cut in half
3 sprig(s) rosemary
4 clove(s) of garlic
70g olive oil
25 g salt
pepper, freshly grated
1 pinch chili flakes
lemon zest, of 1 lemon
lemon juice, of 2 lemon
4 filets of anchovies
1 tablespoon(s) honey
How To Make Insanely Moist Slow Roast Lamb
You've never quite had a roast leg of lamb like this. It's super juicy and flavourful, and that's all thanks to my mother in laws secret recipe
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0:00 Technique overview
0:32 Choosing the right meat
1:09 Trimming meat for the best results
1:47 My mother in law's tenderizing marinade
3:06 Prepping the meat for the oven
4:02 Technique for Juicy roasting
5:36 The best roast vegetables of your life
7:10 Finishing up and plating
8:09 Dream come true for me and our cat
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Cook at 160c with fan for 4-6 hours until extremely tender.
Lamb Leg:
For a 2kg bone in lamb shoulder or leg
6-8 Cloves Garlic
1 Tsp Black Peppercorns
Nutmeg to grate
Marinade:
6-8 Large onions
4 Cloves Garlic
2 Tbsp Salt
1 Tbsp Black Peppercorns
2-3 Tbsp water
Vegetables:
500g Carrots
500g Mini potatoes or dice regular potatoes
500g Mini onions or shallots
1 Large Onion
100ml Deglazed lamb juices
1 Tsp Salt
1/4 Tsp Pepper
12 Hour Lamb Shoulder - Ultimate Slow Roasted Lamb!
A 3 hour lamb shoulder is great. A 12 hour lamb shoulder is better! The meat is more succulent because lower heat means less moisture loss.
And the flavour in that lamb Jus is just WOW! Better than gravy, you can't buy stock that good.
Excellent one for gatherings - make up to 4 shoulders in one oven. Entirely hands off overnight slow-roast at a very low temperature with lots of braising liquid so it's safe. The meat is so juicy it reheats 100% perfectly - I make it overnight, then reheat to serve that night.
PRINT RECIPE:
shoulder/