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.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 3 sa. 35 dk.
- Porsiyon
- 4
- Zorluk
- Orta
- Porsiyon başına
- 1.023 kcal
Alerjen bilgisi: süt içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
Malzemeler
- 1,2 kglamb shoulder, bone-in, cut into 4-5 large pieces
- 500 gpotato, peeled and quartered
- 1 adetyellow onion, roughly chopped
- 6 dişgarlic, thinly sliced
- 1 adetbell pepper, cored and roughly chopped
- 2 adettomato, roughly chopped
- 1 adetlemon, juiced and zested
- 2 çay kaşığıdried oregano
- 1 yemek kaşığıfresh rosemary, chopped
- 1,5 çay kaşığısalt
- 0,5 çay kaşığıblack pepper, freshly ground
- 3 yemek kaşığıolive oil
- 0,5 su bardağıchicken broth
garnish
- 50 gfeta cheese, crumbled(isteğe bağlı)
- 1 yemek kaşığıfresh parsley, chopped(isteğe bağlı)
Ekipman
baking sheet · large bowl · parchment paper · cutting board · knife
Hazırlanışı
Adım adım
- 1
Preheat your oven to 160°C (325°F).
Yaklaşık 10 dk.
- 2
In a large bowl, combine the lamb shoulder pieces, potatoes, onion, garlic, bell pepper, and chopped tomatoes.
Yaklaşık 5 dk.
- 3
Add the lemon zest, lemon juice, dried oregano, rosemary, salt, pepper, and olive oil to the bowl.
Yaklaşık 2 dk.
- 4
Toss all the ingredients together thoroughly to ensure the lamb and vegetables are well coated with the seasonings.
Yaklaşık 3 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
- 7
Pour half of the chicken broth into each parchment parcel.
Yaklaşık 1 dk.
- 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.
Yaklaşık 3 dk.
Aşçının notu: 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.
Yaklaşık 3 sa.
Aşçının notu: 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.
Yaklaşık 10 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
- 13
Garnish with crumbled feta cheese and fresh parsley, if desired, before serving.
Yaklaşık 1 dk.
Aşçının notu: A squeeze of fresh lemon juice can brighten the flavors.
Porsiyon başına
Besin değerleri
- Kalori
- 1.022,9kcal
- Protein
- 54,6g
- Karbonhidrat
- 34,3g
- Yağ
- 79,4g
- Lif
- 6g
- Şeker
- 6,4g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
Store any leftovers in an airtight container in the refrigerator.
Reheat gently in the oven or microwave until warmed through.