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.
Izvirni recept avtorja Forkin
- Skupni čas
- 3 h 35 min
- Porcije
- 4
- Zahtevnost
- Srednje
- Na porcijo
- 1023 kcal
Informacije o alergenih: lahko vsebuje mleko. Če imate alergijo, vedno preverite embalažo sestavin.
Priprava
Sestavine
Sestavine
- 1,2 kglamb shoulder, bone-in, cut into 4-5 large pieces
- 500 gpotato, peeled and quartered
- 1 kosyellow onion, roughly chopped
- 6 strokgarlic, thinly sliced
- 1 kosbell pepper, cored and roughly chopped
- 2 kostomato, roughly chopped
- 1 koslemon, juiced and zested
- 2 žličkadried oregano
- 1 žlicafresh rosemary, chopped
- 1,5 žličkasalt
- 0,5 žličkablack pepper, freshly ground
- 3 žlicaolive oil
- 0,5 skodelicachicken broth
garnish
- 50 gfeta cheese, crumbled(neobvezno)
- 1 žlicafresh parsley, chopped(neobvezno)
Oprema
baking sheet · large bowl · parchment paper · cutting board · knife
Postopek
Korak za korakom
- 1
Preheat your oven to 160°C (325°F).
Približno 10 min
- 2
In a large bowl, combine the lamb shoulder pieces, potatoes, onion, garlic, bell pepper, and chopped tomatoes.
Približno 5 min
- 3
Add the lemon zest, lemon juice, dried oregano, rosemary, salt, pepper, and olive oil to the bowl.
Približno 2 min
- 4
Toss all the ingredients together thoroughly to ensure the lamb and vegetables are well coated with the seasonings.
Približno 3 min
Kuharjeva opomba: 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.
Približno 1 min
Kuharjeva opomba: 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.
Približno 2 min
- 7
Pour half of the chicken broth into each parchment parcel.
Približno 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.
Približno 3 min
Kuharjeva opomba: 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.
Približno 3 h
Kuharjeva opomba: 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.
Približno 10 min
Kuharjeva opomba: 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.
Približno 2 min
- 13
Garnish with crumbled feta cheese and fresh parsley, if desired, before serving.
Približno 1 min
Kuharjeva opomba: A squeeze of fresh lemon juice can brighten the flavors.
Na porcijo
Hranilne vrednosti
- Kalorije
- 1022,9kcal
- Beljakovine
- 54,6g
- Ogljikovi hidrati
- 34,3g
- Maščobe
- 79,4g
- Vlaknine
- 6g
- Sladkorji
- 6,4g
Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.
Pravilno shranjevanje
Store any leftovers in an airtight container in the refrigerator.
Reheat gently in the oven or microwave until warmed through.