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.
O rețetă originală de Forkin
- Durată totală
- 3 ore 35 min.
- Porții
- 4
- Dificultate
- Medie
- Per porție
- 1.023 kcal
Informații despre alergeni: poate conține lapte. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
Ingrediente
- 1,2 kglamb shoulder, bone-in, cut into 4-5 large pieces
- 500 gpotato, peeled and quartered
- 1 buc.yellow onion, roughly chopped
- 6 cățelgarlic, thinly sliced
- 1 buc.bell pepper, cored and roughly chopped
- 2 buc.tomato, roughly chopped
- 1 buc.lemon, juiced and zested
- 2 lingurițădried oregano
- 1 lingurăfresh rosemary, chopped
- 1,5 lingurițăsalt
- 0,5 lingurițăblack pepper, freshly ground
- 3 lingurăolive oil
- 0,5 canăchicken broth
garnish
- 50 gfeta cheese, crumbled(opțional)
- 1 lingurăfresh parsley, chopped(opțional)
Ustensile
baking sheet · large bowl · parchment paper · cutting board · knife
Mod de preparare
Pas cu pas
- 1
Preheat your oven to 160°C (325°F).
Aproximativ 10 min.
- 2
In a large bowl, combine the lamb shoulder pieces, potatoes, onion, garlic, bell pepper, and chopped tomatoes.
Aproximativ 5 min.
- 3
Add the lemon zest, lemon juice, dried oregano, rosemary, salt, pepper, and olive oil to the bowl.
Aproximativ 2 min.
- 4
Toss all the ingredients together thoroughly to ensure the lamb and vegetables are well coated with the seasonings.
Aproximativ 3 min.
Nota bucătarului: 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.
Aproximativ 1 min.
Nota bucătarului: 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.
Aproximativ 2 min.
- 7
Pour half of the chicken broth into each parchment parcel.
Aproximativ 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.
Aproximativ 3 min.
Nota bucătarului: 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.
Aproximativ 3 ore
Nota bucătarului: 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.
Aproximativ 10 min.
Nota bucătarului: 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.
Aproximativ 2 min.
- 13
Garnish with crumbled feta cheese and fresh parsley, if desired, before serving.
Aproximativ 1 min.
Nota bucătarului: A squeeze of fresh lemon juice can brighten the flavors.
Per porție
Valori nutriționale
- Calorii
- 1.022,9kcal
- Proteine
- 54,6g
- Carbohidrați
- 34,3g
- Grăsimi
- 79,4g
- Fibre
- 6g
- Zahăr
- 6,4g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
Store any leftovers in an airtight container in the refrigerator.
Reheat gently in the oven or microwave until warmed through.