DinnerMain Course

Arni Kleftiko

Name: Arni Kleftiko
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 35 min
Yield: 4 servings
Cuisine: greek
Ingredients: 1.2 kg lamb shoulder bone-in, cut into 4-5 large pieces; 500 g potato peeled and quartered; 1 pcs yellow onion roughly chopped; 6 clove garlic thinly sliced; 1 pcs bell pepper cored and roughly chopped; 2 pcs tomato roughly chopped; 1 pcs lemon juiced and zested; 2 tsp dried oregano; 1 tbsp fresh rosemary chopped; 1.5 tsp salt; 0.5 tsp black pepper freshly ground; 3 tbsp olive oil; 0.5 cup chicken broth; 50 g feta cheese crumbled (optional); 1 tbsp fresh parsley chopped (optional)

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.

An original recipe by Forkin

Total time: 3 hr 35 min
Serves: 4
Difficulty: Medium
Per serving: 1,023 kcal

Gluten-free

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1.2 kglamb shoulder, bone-in, cut into 4-5 large pieces
500 gpotato, peeled and quartered
1 pcsyellow onion, roughly chopped
6 clovegarlic, thinly sliced
1 pcsbell pepper, cored and roughly chopped
2 pcstomato, roughly chopped
1 pcslemon, juiced and zested
2 tspdried oregano
1 tbspfresh rosemary, chopped
1.5 tspsalt
0.5 tspblack pepper, freshly ground
3 tbspolive oil
0.5 cupchicken broth

garnish

50 gfeta cheese, crumbled(optional)
1 tbspfresh parsley, chopped(optional)

Equipment

baking sheet · large bowl · parchment paper · cutting board · knife

The method

Step by step

1
Preheat your oven to 160°C (325°F).
About 10 min
2
In a large bowl, combine the lamb shoulder pieces, potatoes, onion, garlic, bell pepper, and chopped tomatoes.
About 5 min
3
Add the lemon zest, lemon juice, dried oregano, rosemary, salt, pepper, and olive oil to the bowl.
About 2 min
4
Toss all the ingredients together thoroughly to ensure the lamb and vegetables are well coated with the seasonings.
About 3 min
Cook’s note: 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.
About 1 min
Cook’s note: 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.
About 2 min
7
Pour half of the chicken broth into each parchment parcel.
About 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.
About 3 min
Cook’s note: 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.
About 3 hr
Cook’s note: 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.
About 10 min
Cook’s note: 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.
About 2 min
13
Garnish with crumbled feta cheese and fresh parsley, if desired, before serving.
About 1 min
Cook’s note: A squeeze of fresh lemon juice can brighten the flavors.

Per serving

Nutrition

49%Score

Calories: 1,022.9kcal
Protein: 54.6g
Carbs: 34.3g
Fat: 79.4g
Fibre: 6g
Sugar: 6.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store any leftovers in an airtight container in the refrigerator.

Reheating

Reheat gently in the oven or microwave until warmed through.