DinnerMain Course

Arni Kleftiko

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

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.

Forkinによるオリジナルレシピ

合計時間: 3 時間 35 分
人数: 4
難易度: 普通
1人分: 1,023 kcal

グルテンフリー

アレルゲン情報： 乳を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

1.2 kglamb shoulder, bone-in, cut into 4-5 large pieces
500 gpotato, peeled and quartered
1 個yellow onion, roughly chopped
6 片garlic, thinly sliced
1 個bell pepper, cored and roughly chopped
2 個tomato, roughly chopped
1 個lemon, juiced and zested
2 小さじdried oregano
1 大さじfresh rosemary, chopped
1.5 小さじsalt
0.5 小さじblack pepper, freshly ground
3 大さじolive oil
0.5 カップchicken broth

garnish

50 gfeta cheese, crumbled(お好みで)
1 大さじfresh parsley, chopped(お好みで)

調理器具

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

作り方

手順

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

1人分

栄養情報

49%スコア

カロリー: 1,022.9kcal
たんぱく質: 54.6g
炭水化物: 34.3g
脂質: 79.4g
食物繊維: 6g
糖類: 6.4g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store any leftovers in an airtight container in the refrigerator.

温め直し

Reheat gently in the oven or microwave until warmed through.