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
Kleftiko Arni !A Greek way of cooking a Leg of Lamb in baking paper.
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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
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LAMB LEGS COOKED IN FOIL! A SPECIAL RECIPE THAT FEW PEOPLE USE
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The ONLY Greek Slow Roasted Lamb Recipe You'll Need! - TSL Everyday
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This May Change the Way You Roast Lamb Forever, Extremely Slow Roasted Kleftiko
Slow roasted shoulder of lamb and potatoes roasted in olive oil, lemon juice and garlic. The lamb is succulent and beautifully tender, the potatoes absorb the cooking juices from the lamb, and the little cloves of garlic become soft, sticky and full of roasted goodness!
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The Klephts were Greek nationalists living as outlaws during the Ottomans rule. They were moving around continuously avoiding capture so the method of cooking lamb or goat buried in the ground worked extremely well for them. As time went on Kleftiko was cooked in clay wood burning ovens, and now in domestic ovens where the meat is sealed in packages or a pot. _________________________________________________________________________
Recipe
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My lamb shoulder is 1.5 kilos in weight. Greek lamb can tend to be a bit smaller than you’ll find in the UK / New Zealand and other countries. This can be cooked the same way with larger joints of lamb or goat, but you’ll need to increase the cooking time. This can also be cooked with Lamb shanks, and they’re amazing too!
People vary what ingredients go into the roast. Some add carrots and peppers, others add wine. I don’t believe the Klephts would have a strict recipe, they would have cooked what they had to hand, so feel free to experiment.
This is what we cook in our family:
Lamb shoulder Potatoes (suitable for roasting) Onions Garlic Lemon Olive oil Salt Pepper Oregano
Cut the potatoes into pieces suitable for roasting and rinse under cold water. Drain well and add them to a large bowl. Add in some whole peeled cloves of garlic and some cloves that haven’t been peeled. Peel the onions, leaving the root on, and cut in to quarters or eighth. Add the onions to the bowl. Season with salt pepper and oregano, olive oil and the juice of the lemon.
Stud the lamb with garlic and season with salt, pepper and oregano, drizzle with olive oil. Place in your baking paper parcel or on your tray / in your pot. Add the potatoes, garlic and onions around the edge of the joint and drizzle a little extra oil and lemon juice.
Preheat the oven to 125c or 260f and slow roast the lamb for about five hours. You’ll need to check it towards the end to make sure its cooked through. Then you can leave the parcel unwrapped and pop it back in the oven at 200c to crisp the potatoes and lamb. This will take about 20-30 minutes.