DinnerMain Course

Arni Kleftiko

Name: Arni Kleftiko
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 35 min
Yield: 4 annosta
Cuisine: greek
Ingredients: 1,2 kg lamb shoulder bone-in, cut into 4-5 large pieces; 500 g potato peeled and quartered; 1 kpl yellow onion roughly chopped; 6 kynsi garlic thinly sliced; 1 kpl bell pepper cored and roughly chopped; 2 kpl tomato roughly chopped; 1 kpl lemon juiced and zested; 2 tl dried oregano; 1 rkl fresh rosemary chopped; 1,5 tl salt; 0,5 tl black pepper freshly ground; 3 rkl olive oil; 0,5 kuppi chicken broth; 50 g feta cheese crumbled (valinnainen); 1 rkl fresh parsley chopped (valinnainen)

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.

Alkuperäinen resepti: Forkin

Kokonaisaika: 3 t 35 min
Annoksia: 4
Vaikeustaso: Keskitaso
Annosta kohti: 1 023 kcal

Gluteeniton

Allergeenitiedot: saattaa sisältää seuraavia: maito. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

1,2 kglamb shoulder, bone-in, cut into 4-5 large pieces
500 gpotato, peeled and quartered
1 kplyellow onion, roughly chopped
6 kynsigarlic, thinly sliced
1 kplbell pepper, cored and roughly chopped
2 kpltomato, roughly chopped
1 kpllemon, juiced and zested
2 tldried oregano
1 rklfresh rosemary, chopped
1,5 tlsalt
0,5 tlblack pepper, freshly ground
3 rklolive oil
0,5 kuppichicken broth

garnish

50 gfeta cheese, crumbled(valinnainen)
1 rklfresh parsley, chopped(valinnainen)

Välineet

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

Valmistusohje

Vaihe vaiheelta

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

Annosta kohti

Ravintoarvot

49%Pisteet

Kalorit: 1 022,9kcal
Proteiini: 54,6g
Hiilihydraatit: 34,3g
Rasva: 79,4g
Kuitu: 6g
Sokeri: 6,4g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

Store any leftovers in an airtight container in the refrigerator.

Uudelleenlämmitys

Reheat gently in the oven or microwave until warmed through.