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.
Een origineel recept van Forkin
- Totale tijd
- 3 uur 35 min
- Porties
- 4
- Moeilijkheid
- Gemiddeld
- Per portie
- 1.023 kcal
Allergeneninformatie: kan melk bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.
Mise-en-place
Ingrediënten
Ingrediënten
- 1,2 kglamb shoulder, bone-in, cut into 4-5 large pieces
- 500 gpotato, peeled and quartered
- 1 styellow onion, roughly chopped
- 6 teentjegarlic, thinly sliced
- 1 stbell pepper, cored and roughly chopped
- 2 sttomato, roughly chopped
- 1 stlemon, juiced and zested
- 2 tldried oregano
- 1 elfresh rosemary, chopped
- 1,5 tlsalt
- 0,5 tlblack pepper, freshly ground
- 3 elolive oil
- 0,5 kopjechicken broth
garnish
- 50 gfeta cheese, crumbled(optioneel)
- 1 elfresh parsley, chopped(optioneel)
Keukengerei
baking sheet · large bowl · parchment paper · cutting board · knife
De bereidingswijze
Stap voor stap
- 1
Preheat your oven to 160°C (325°F).
Ongeveer 10 min
- 2
In a large bowl, combine the lamb shoulder pieces, potatoes, onion, garlic, bell pepper, and chopped tomatoes.
Ongeveer 5 min
- 3
Add the lemon zest, lemon juice, dried oregano, rosemary, salt, pepper, and olive oil to the bowl.
Ongeveer 2 min
- 4
Toss all the ingredients together thoroughly to ensure the lamb and vegetables are well coated with the seasonings.
Ongeveer 3 min
Tip van de kok: 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.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 2 min
- 7
Pour half of the chicken broth into each parchment parcel.
Ongeveer 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.
Ongeveer 3 min
Tip van de kok: 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.
Ongeveer 3 uur
Tip van de kok: 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.
Ongeveer 10 min
Tip van de kok: 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.
Ongeveer 2 min
- 13
Garnish with crumbled feta cheese and fresh parsley, if desired, before serving.
Ongeveer 1 min
Tip van de kok: A squeeze of fresh lemon juice can brighten the flavors.
Per portie
Voedingswaarden
- Calorieën
- 1.022,9kcal
- Eiwit
- 54,6g
- Koolhydraten
- 34,3g
- Vet
- 79,4g
- Vezels
- 6g
- Suiker
- 6,4g
Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.
Goed bewaren
Store any leftovers in an airtight container in the refrigerator.
Reheat gently in the oven or microwave until warmed through.