Lamb Kleftiko
4 servings
150 minutes
Kleftiko is a traditional Greek dish made from lamb, rooted in the history of Greek bandits ('kleftes') who secretly cooked meat in earth ovens to avoid detection. Tender lamb infused with garlic, wine, and spices is slow-cooked, absorbing the juices of vegetables and cheese. Thinly sliced potatoes become soft and soak up the meat juices, creating a harmony of flavors. Kleftiko is baked in parchment to retain its juiciness and richness. This dish is perfect for a cozy family dinner or festive gathering, offering a taste of Greece with every bite.
1
Wash the lamb, remove the veins and membranes, leaving a bit of fat.
- Lamb on the bone: 1 kg
2
Cut the meat into large pieces (about 5 cm), and stuff each piece with garlic (a quarter of a clove) and a piece of cheese.
- Garlic: 1 head
- Hard cheese: 50 g
3
Salt, add spices, wine, and let marinate for 1 hour.
- Dried rosemary: 10 g
- Dried thyme: 10 g
- Dried basil: 10 g
- Dry white wine: 50 ml
- Ground black pepper: to taste
4
Peel the potatoes and carrots, slice the potatoes into thin rounds without cutting all the way through, and cut the carrots into large pieces.
- Potato: 5 piece
- Carrot: 2 pieces
5
Also salt, sprinkle with spices, and coat with olive oil (rub with hands).
- Potato: 5 piece
- Carrot: 2 pieces
- Ground black pepper: to taste
6
Place a large sheet of parchment paper in the baking dish.
7
Arrange the meat and vegetables in the mold.
8
Bake at 180 degrees for 1 hour and 15 minutes.
9
Sprinkle with chopped cilantro.
- Chopped cilantro (coriander): 1 tablespoon