Discover the essence of Greek cuisine with this mouthwatering lamb kleftiko recipe, a beloved Easter tradition. But what exactly does "kleftiko" mean? Translated, it means "of the thief," signifying a preparation style reminiscent of bandits from the past.
Legend has it that these daring thieves would liberate lambs, lacking their own herds, and slow-cook the meat in a concealed pit, evading detection by the rightful owners. Today, Greeks continue to prepare lamb kleftiko by enveloping it in greaseproof paper, sealing in all the succulent juices and flavors after a fragrant marinade of garlic and lemon, among other delectable ingredients.
To craft this tantalizing lamb kleftiko, you'll need a leg of lamb, oregano, garlic cloves, lemon juice, salt, pepper, olive oil, feta cheese, onions, potatoes, mustard, and, of course, an ample supply of greaseproof paper. While kefalotyri cheese may be found in Greek specialty stores, Parmesan cheese serves as a readily available substitute.
Unlock two key secrets to impress your guests with this parchment paper-cooked Greek lamb. First, allow the lamb kleftiko to marinate for a minimum of 2 hours, or even overnight, for an explosion of flavors. Second, unwrap the greaseproof paper just before the meat reaches perfection, raise the temperature, and finish with a golden brown flourish.
Perfect for your Easter or any Sunday gathering, this lamb kleftiko recipe demands 40 minutes of preparation and an hour and a half of cooking time.
Lamb Kleftiko - Ingredients
- 1 kg of lamb meat (thigh)
- 1 cup of butter
- 5 onions (dry, whole)
- 5 cloves garlic
- 10 small potatoes, peeled
- 1/2 cup of grated kefalotyri cheese
- 5 pieces of feta cheese
- Pepper
- Oregano
- Salt
- Olive oil
- 3 tablespoons of mustard
- Parchment paper
- Kitchen string
Lamb Kleftiko - How to Make
- Start this lamb kleftiko recipe by washing thoroughly the lamb with fresh water and cutting the lamb meat into five pieces.
- Take a large bowl, and add the lamb, onions, garlic cloves, some olive oil, oregano, and mustard. Mix the ingredients with the meat. Cover the bowl and refrigerate for at least two hours if not overnight.
- Refrigerate for at least 30 minutes before cooking.
- Put it in a pot with a little butter, and simmer lightly, together with the potatoes.
- Open the parchment sheets one by one and coat them with melted butter.
- Put in each one a portion of lamb meat, 1 clove of garlic, two potatoes, one onion, feta, and some parmesan cheese Pour it with some lemon juice and olive oil.
- Add salt and pepper.
- Add a little more butter, and tie tightly with a kitchen string.
- Preheat oven to medium temperature.
- Take a baking pan and coat it with some oil.
- Coat the exterior of each of the packages with butter.
- Bake in medium oven heat covered with aluminum foil for about an hour.
- Unwrap the grease paper before the meat is almost ready, turn the temperature up, and cook a bit more to get the lamb brown.
- Serve