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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 3 godz. 35 min
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 1023 kcal
Informacja o alergenach: może zawierać mleko. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
Składniki
- 1,2 kglamb shoulder, bone-in, cut into 4-5 large pieces
- 500 gpotato, peeled and quartered
- 1 szt.yellow onion, roughly chopped
- 6 ząbekgarlic, thinly sliced
- 1 szt.bell pepper, cored and roughly chopped
- 2 szt.tomato, roughly chopped
- 1 szt.lemon, juiced and zested
- 2 łyżeczkadried oregano
- 1 łyżkafresh rosemary, chopped
- 1,5 łyżeczkasalt
- 0,5 łyżeczkablack pepper, freshly ground
- 3 łyżkaolive oil
- 0,5 szklankachicken broth
garnish
- 50 gfeta cheese, crumbled(opcjonalnie)
- 1 łyżkafresh parsley, chopped(opcjonalnie)
Sprzęt
baking sheet · large bowl · parchment paper · cutting board · knife
Sposób przygotowania
Krok po kroku
- 1
Preheat your oven to 160°C (325°F).
Około 10 min
- 2
In a large bowl, combine the lamb shoulder pieces, potatoes, onion, garlic, bell pepper, and chopped tomatoes.
Około 5 min
- 3
Add the lemon zest, lemon juice, dried oregano, rosemary, salt, pepper, and olive oil to the bowl.
Około 2 min
- 4
Toss all the ingredients together thoroughly to ensure the lamb and vegetables are well coated with the seasonings.
Około 3 min
Wskazówka kucharza: 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.
Około 1 min
Wskazówka kucharza: 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.
Około 2 min
- 7
Pour half of the chicken broth into each parchment parcel.
Około 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.
Około 3 min
Wskazówka kucharza: 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.
Około 3 godz.
Wskazówka kucharza: 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.
Około 10 min
Wskazówka kucharza: 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.
Około 2 min
- 13
Garnish with crumbled feta cheese and fresh parsley, if desired, before serving.
Około 1 min
Wskazówka kucharza: A squeeze of fresh lemon juice can brighten the flavors.
Na porcję
Wartości odżywcze
- Kalorie
- 1022,9kcal
- Białko
- 54,6g
- Węglowodany
- 34,3g
- Tłuszcz
- 79,4g
- Błonnik
- 6g
- Cukry
- 6,4g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
Store any leftovers in an airtight container in the refrigerator.
Reheat gently in the oven or microwave until warmed through.