Arni Kleftiko
This traditional Greek lamb dish is slow-cooked until incredibly tender, infused with garlic, lemon, and oregano. Wrapped in parchment, the meat steams in its own juices, resulting in a flavorful and succulent meal. It's perfect for a comforting dinner.
Una recepta original de Forkin
- Temps total
- 3 h 35 min
- Racions
- 4
- Dificultat
- Mitjana
- Per ració
- 1.023 kcal
Informació sobre al·lèrgens: pot contenir llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
Llista d’ingredients
- 1,2 kglamb shoulder, bone-in, cut into 4-5 large pieces
- 500 gpotato, peeled and quartered
- 1 uyellow onion, roughly chopped
- 6 gragarlic, thinly sliced
- 1 ubell pepper, cored and roughly chopped
- 2 utomato, roughly chopped
- 1 ulemon, juiced and zested
- 2 ctdried oregano
- 1 csfresh rosemary, chopped
- 1,5 ctsalt
- 0,5 ctblack pepper, freshly ground
- 3 csolive oil
- 0,5 tassachicken broth
garnish
- 50 gfeta cheese, crumbled(opcional)
- 1 csfresh parsley, chopped(opcional)
Estris
baking sheet · large bowl · parchment paper · cutting board · knife
Elaboració
Pas a pas
- 1
Preheat your oven to 160°C (325°F).
Uns 10 min
- 2
In a large bowl, combine the lamb shoulder pieces, potatoes, onion, garlic, bell pepper, and chopped tomatoes.
Uns 5 min
- 3
Add the lemon zest, lemon juice, dried oregano, rosemary, salt, pepper, and olive oil to the bowl.
Uns 2 min
- 4
Toss all the ingredients together thoroughly to ensure the lamb and vegetables are well coated with the seasonings.
Uns 3 min
Nota de cuina: Using your hands can help distribute the flavors evenly.
- 5
Tear off four large sheets of parchment paper, approximately 50x50 cm (20x20 inches) each. Lay two sheets on top of each other, then repeat with the remaining two.
Uns 1 min
Nota de cuina: Doubling the parchment paper helps prevent tearing and keeps the juices sealed in.
- 6
Divide the lamb and vegetable mixture evenly among the two sets of parchment paper.
Uns 2 min
- 7
Pour half of the chicken broth into each parchment parcel.
Uns 1 min
- 8
Fold the edges of the parchment paper tightly to create sealed packages, ensuring no gaps for steam to escape. You can use kitchen twine to secure them if needed.
Uns 3 min
Nota de cuina: The goal is to create a steamy environment inside for tender meat.
- 9
Place the sealed parchment parcels on a baking sheet.
- 10
Bake for 3 hours, or until the lamb is fall-apart tender.
Uns 3 h
Nota de cuina: The long, slow cooking is key to achieving maximum tenderness.
- 11
Carefully remove the baking sheet from the oven and let the parcels rest for 10 minutes before opening.
Uns 10 min
Nota de cuina: This resting period allows the juices to redistribute, leading to more succulent meat.
- 12
Open the parcels carefully, as steam will escape. Divide the lamb and vegetables among serving plates.
Uns 2 min
- 13
Garnish with crumbled feta cheese and fresh parsley, if desired, before serving.
Uns 1 min
Nota de cuina: A squeeze of fresh lemon juice can brighten the flavors.
Per ració
Nutrició
- Calories
- 1.022,9kcal
- Proteïnes
- 54,6g
- Hidrats de carboni
- 34,3g
- Greixos
- 79,4g
- Fibra
- 6g
- Sucre
- 6,4g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store any leftovers in an airtight container in the refrigerator.
Reheat gently in the oven or microwave until warmed through.
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