Close package really tightly
Several overlapping sheets of baking paper hold steam and juice inside. Small openings lead to dry meat during the long cooking time.
Greek Recipe
Lamb kleftiko with potatoes
The marinated lamb cooks in its own steam together with potato wedges and herbs. After opening the package, strong overheat 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
Slow braised Greek lamb from the paper packet
Kleftiko uses a simple, effective technique: the tightly sealed paper retains steam and flavours on the meat. This makes shoulder or leg lamb very tender without constant watering. Potatoes lie directly in the spicy broth of lemon, olive oil, garlic and meat juice and are only browned openly at the end.
Mediterranean Cuisine
Dinner
Meat
Greek Recipes
Recipe
Lamb kleftiko with potatoes
For kleftiko, braise lamb, potatoes, onions, garlic, lemon and oregano for several hours in a sealed parcel of baking paper.
Ingredients
6 servings
Method
-
1
Marinating lamb
Mix lamb with lemon juice, 60 ml olive oil, oregano, half of the garlic, salt and pepper. Cover and marinate in the fridge for at least 4 hours, preferably overnight.
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2
Season potatoes
Remove meat from the fridge 30 minutes before cooking. Mix potatoes and onions with the remaining olive oil, garlic, a little salt and pepper.
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3
Building Paper Package
Preheat the oven to 160 ° C. Place two large sheets of baking paper cross-over in a deep roasting tray. Spread potatoes, onions, lamb, lemon slices, rosemary and cheese on top.
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4
Tightly seal
Pour in white wine. Fold baking paper over the filling and seal with kitchen yarn. Add a lid or cover the tin tightly with foil.
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5
Slowly simmer
Cook Kleftiko for 2 hours 45 minutes to 3 hours, while keeping the parcel closed to minimise the steam escaping.
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6
Opening and tanning
Open the parcel carefully away from the face. Raise oven temperature to 220 ° C and brown the lamb and potatoes open for 15 to 20 minutes. Let rest for ten minutes and serve with the roasting juice.
Kitchen know-how
Tips for Lamb kleftiko with potatoes
Cutting large pieces of meat
Small cubes dry out faster despite the package. Pieces measuring about 6 cm remain juicy and can be easily cut up after braising.
Variations
How to adapt this recipe
Use a leg of lamb 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 and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Lamb kleftiko with potatoes
Lamb shoulder has enough fat and connective tissue for long braising. Lamb leg also works, but should not be cut too small.
The sealed paper keeps steam, lemon juice, wine and meat juice on the food. This makes the lamb particularly tender at low heat.
No. Hard Greek cheese or feta adds extra spice, but the dish also succeeds without cheese. Then, at the end, salt a little more vigorously.
The meat can be easily squeezed apart with a fork and no longer has any tough resistance. At shoulder, the core temperature is usually well above 85 ° C.
The lamb can be marinated the day before, but only assemble the parcel with potatoes just before baking, so that they do not absorb too much salt and acid.
Keep cooking