Close package really tight
Several overlapping baking paper arches keep steam and juice inside. Small openings lead to dry meat during the long cooking period.
Greek Recipe
Lamb-Kleftiko with potatoes
The marinated lamb cooks together with potato wedges and herbs in its own steam. After opening the package, strong upper heat ensures browned edges and concentrated roast juice.
Total time
7 hr 50 min
Calories
790 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
Slowly stewed Greek lamb from the paper package
Kleftiko uses a simple, effective technique: The tightly closed paper keeps steam and aromas on the meat. This makes lamb from shoulder or club very delicate without constant watering. Potatoes are directly in the spicy brew of lemon, olive oil, garlic and meat juice and are only finally browned openly.
Mediterranean Cuisine
Dinner
Meat
Greek Recipes
Recipe
Lamb-Kleftiko with potatoes
For Kleftiko, lamb, potatoes, onions, garlic, lemon and oregano stew for several hours in a tightly closed baking paper package.
Ingredients
6 servings
Method
-
1
Marinate lamb
Mix lamb with lemon juice, 60 ml olive oil, oregano, half of the garlic, salt and pepper. Cover at least 4 hours, better overnight, marinate in the refrigerator.
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2
Seasoning potatoes
Remove meat from the refrigerator 30 minutes before cooking. Mix potatoes and onions with remaining olive oil, garlic, some salt and pepper.
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3
Building a paper package
Preheat the oven to 160 °C top/bottom heat. Place two large sheets of baking paper over the cross in a deep casserole. Spread potatoes, onions, lamb, lemon slices, rosemary and cheese on top.
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4
Close tight
Pour in white wine. Fold baking paper firmly over the filling and close with kitchen yarn. In addition, put on a lid or cover the shape tightly with foil.
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5
Slowly stew
Cook Kleftiko 2 hours 45 minutes to 3 hours. Meanwhile, leave the package closed so that as little steam as possible escapes.
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6
Opening and tanning
Gently open the package from the face. Increase oven temperature to 220 °C and brown lamb and potatoes for 15 to 20 minutes. Leave to rest for 10 minutes and serve with the frying juice.
Kitchen know-how
Tips for Lamb-Kleftiko with potatoes
Cut large pieces of meat
Small cubes dry out faster despite the package. About 6 cm large pieces remain juicy and can be easily divided after bloating.
Variations
How to adapt this recipe
Use a lamb club weighing about 2 kg and extend the closed cooking time to about 3 1/2 hours. Add potatoes only after the first hour.
Replace white wine with 100 ml of mild broth and 50 ml of additional lemon juice. Consider the salt content of the broth when seasoning.
Nutrition per serving
790kcal
39.0 gCarbohydrates
55.0 gProtein
45.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Lamb-Kleftiko with potatoes
Lamb's shoulder has enough fat and connective tissue for long simmering. Lamb's leg also works, but should not be cut too small.
The sealed paper keeps steam, lemon juice, wine and meat juice on the cooking stock. This makes the lamb particularly tender in low heat.
No. Solid Greek hard cheese or feta gives extra spice, but the dish also succeeds without cheese. Then, in the end, perhaps salt a little more strongly.
The meat can be easily pressed apart with a fork and has no tough resistance anymore. On shoulder, the core temperature is usually well above 85 °C.
The lamb can be marinated the day before. Build the package with potatoes just before baking, so that they do not absorb too much salt and acid.
Keep cooking