Kleftiko - lamb baked with vegetables
8 servings
210 minutes
Kleftiko is a traditional Greek dish that originated in the era of ancient shepherds who secretly cooked meat in earthen pits to avoid detection. Today, this method has transformed into roasting meat in a sealed envelope, preserving its juiciness and rich flavor. Tender lamb infused with the aroma of garlic, thyme, oregano, and lemon juice combines with sweet peppers, tomatoes, and aged Greek cheese to create a harmony of flavors. The dish is baked in its own marinade, slowly simmering in the oven until it develops a golden crust. Kleftiko is served with crispy flatbread or fresh herbs, allowing one to enjoy the rich, layered taste that transports you to the sunny hills of Greece.
1
Wash and dry the meat and vegetables.
- Mutton: 3.6 kg
- Tomatoes: 900 g
- Sweet pepper: 750 g
2
Cut: lamb into large pieces (3-4 cm), bell pepper (green and red) into large cubes (1.5 cm), tomatoes roughly, firm (preferably Greek, if not - any firm one), cheese into large cubes like the pepper.
- Mutton: 3.6 kg
- Sweet pepper: 750 g
- Tomatoes: 900 g
- Hard cheese: 480 g
3
On top: olive oil, lemon, white wine, salt, pepper, oregano, thyme, garlic (grated) and leave in the fridge for a day.
- Olive oil: 300 ml
- Dry white wine: 150 ml
- Salt: 30 g
- Ground black pepper: 12 g
- Oregano: 6 g
- Thyme: 9 g
- Garlic: 60 g
4
Place the marinated meat with vegetables on parchment folded crosswise in 4 layers. Lift the edges of the 'envelope', pour in the marinade juice, close it, and tie it tightly with twine. Pour water into a baking tray, place the 'envelope' in it, and put it in the oven at 185-190 degrees for 3 hours. Periodically turn the meat and add water.
- Mutton: 3.6 kg
- Tomatoes: 900 g
- Sweet pepper: 750 g
- Dry white wine: 150 ml
5
After 3 hours, open from the top with scissors and place in the oven until golden brown. Before serving, sprinkle with fresh parsley.
- Salt: 30 g