Kleftiko gets its name from the kleftes, Greek bandits who cooked meat in buried ovens so as not to give themselves away with the smoke. Today is a wedding feast and Sunday in the mountains of Epirus and Crete. Slow cooking in sealed paper concentrates aromas of rosemary and lemon.
Mediterranean
Baked lamb kleftiko
Baked lamb kleftiko from Greece: traditional step-by-step recipe, with chef tips and clear timings.
- Greece
- Main course
- High protein
- medium-high
30 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 520 kcal
- Protein 42 g
- Fiber 3 g
- Carbohydrates 22 g
- Fat 28 g
- Sodium 640 mg
Story behind the dish
Preparation
Baked lamb kleftiko is a Greek preparation with high difficulty. Reserve about 210 minutes in total (30 for mise en place and preparation, 180 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1.2 kg of lamb shoulder.
- Have ready: 4 medium potatoes, cut into wedges.
- Have ready: 2 onions, quartered.
- Have ready: 4 whole cloves of garlic.
- Have ready: 200 ml of dry white wine.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Marinate lamb with garlic
Marinate the lamb with garlic, lemon, rosemary, thyme, oil, salt and pepper for at least 2 hours. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
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Line a baking dish generously with baking paper.
Line a tray generously with baking paper. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute
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Place potatoes and onion on the base; on top the lamb with its juices
Place potatoes and onion on the base; on top the lamb with its juices.
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Add wine
Add wine, bay leaf and close tightly, wrapping the paper well.
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Bake at 160 C for 3 hours until the meat comes off on its own.
Bake at 160 C for 3 hours until the meat comes off on its own.
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Open the package for the last 15 minutes to brown the surface.
Open the package for the last 15 minutes to brown the surface. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Serve directly on the table by opening the paper in a dramatic gesture…
Serve directly on the table by opening the paper in a dramatic convivial gesture.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
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