lamb shoulder kleftiko recipe

Also, thanks again for the tips following my questions. Can I just double check with you, in point 8 you say cook the whole shoulder for 4 hours and then say only 4 hours for half a shoulder so just wanted to check if this was a typo and you meant a lower number of hours for the half? If you continue to use this site we will assume that you are happy with it. Your email address will not be published. I use leg cos its most easily available but still has enough fat on it to give it a full flavour. It used green peppers and caper leaves and I could taste no mustard in it. Serve the lamb with the potatoes and meaty juices, with the salad and yogurt on the side. Thus I felt obliged to give my honest opinion Obviously thats just my opinion! Season well and place the meat on top. Nowadays Lamb Kleftiko is a meal in a bowl; usually cooked with potatoes to soak up the juices (I prefer to cook mine separately but if you cant be bothered just follow my recipe below and throw some spuds in before you wrap up the lamb!). And that goes for pork as well slow cooked pork shoulder is delicious. The lamb juices and marinade make the potatoes extra delicious, sticky and golden. If you go, make sure you also order Ginas Special Baked Cheese. Place the lamb on the foil and rub with the olive oil. Place the meat in the middle of the paper and the vegetables and the cheese on the top. Heat the oven to 160C/140C fan/gas 3. Very disappointed! Orexi! Once the meat for the lamb kleftiko is marinated, return the lamb at room temperature. Remove the lamb from the tin, wrap in foil and rest. Greetings from Poland:) Just wanted to thank U for the best greek cook www. He normally can so that was a bit of a downer. Morning Theo I have a 2.2kg lamb shoulder, so am planning on wrapping it well with foil and cooking it for about 6hrs (does this sound ok?) Pour the water into the dish and cover with foil, sealing the edges well to retain the moisture as it cooks. Make little holes (8-9) on the surface of the lamb, using a sharp knife. 3 large tomatoes, sliced. I would increase cooking time to 6 hours (you could go 7 but 6 is fine) but I would also throw in a small glass of white or red wine before sealing the meat in foil to keep it extra moist. Sear the lamb on all sides (about 4 minutes). This homemade lamb kleftiko is a great way to clean out your fridge. 6 lamb shanks - one per person, [b]or [/b] around 3kg lamb shoulder, cut into 5cm chunks 10g dried oregano 6 garlic cloves, crushed juice of 1 - 2 lemons salt & pepper half a mugful of water 6 large Cypriot potatoes, peeled and cut in half Instructions for some time towards the end of the cook time whilst adding wood to the smoker to enhance that?Will let you know how it turns out. Served this with Greek green beans (cooked slowly with garlic and tomatoes) and roast potatoes with rosemary. Juicy and tender, melt-in-the-mouth lamb kleftiko with fluffy potatoes and a delicious white wine sauce, infused with the aromas of garlic, sweet onions, roast peppers and juicy tomatoes. Crank the oven up to 200C fan/Gas 6 and cook for a final 20-30 minutes, or until the meat has browned . STEP 4 I guess the moral here is dont mess with the tried and tested recipe! View Recipe. Kleftiko is the famous slow cooked lamb recipe, My flatbread recipe no yeast is such an easy flatbread recipe! Season with black pepper to taste. , lamb in fridge marinated in your recipe with the addition of a little red wine over night. Heat a large non-stick frying pan and sear the lamb over high heat on all sides until nicely browned. from Meliz's Kitchen, by Debora Robertson Roast for 4 hours. Place the roasting tray into the oven and cook for 2 hour and 15 minutes. With detailed, step-by-step instructions for making terrines, dry-cured salami, and cooked . Add the onions to the pan and fry for 5 mins until golden. Cover the whole tray with foil and roast for 2 hours then uncover the dish and increase the oven to 220c, add the lemon and roast for a further 30 minutes until really tender and juicy and golden. savory Slow-Roasted Lamb Shoulder, and fragrant Apple Fritters. Remove tin from the oven and increase the temperature to 220C/200C fan/gas 7. Its not the same greaseproof has wax that melts in the oven, its not really for cooking, just wrapping food. Ive just finished cooking it . Lift into a roasting tin and roast in the oven for 4 hrs until very tender. Greek Lamb Souvlaki Plates with Avocado Tzatziki. Thank you for the easy to follow recipe. We've just sent you an email with an activation link. Hi Steve, thats brilliant! Take a look at this step by step tutorial - please note you will find the full recipe, including ingredients in the recipe card at the end of this post.. Start by making the lamb marinade a day ahead of cooking this recipe. Then just before you de-robe the beast, top the wood up (but try to keep the temp stable) and let the smoke hit it for a bit. Thank you. Spray roasting dish with low calorie cooking spray then sprinkle half the sliced onion, 2 bay leaves, some of the fresh rosemary and oregano, some of the tomato slices, both potatoes, a couple of slices of lemon and half the garlic in the roasting tray. 12 grinds of black pepper. Transfer the lamb to a large food bag, pour in the lemon juice and marinate overnight. The family loved it for Easter. Not sure if the semolina will affect the other veggies/lamb in the dish. I had no problems using a leg of lamb rather than shoulder. Use sweet potatoes in place of the white potatoes for a healthier spin on this classic Greek dish! Preheat the oven to 170 C (340 F) set to fan. Also in Greece the dish would be served with dried herbs sprinkled on top of the melted feta. Please activate your email. Equipment. After this time, check the consistency of the juices. I look forward to seeing how it goes! T. Hi theo Scatter the garlic over everything, and then pour over a good slug of olive oil. Spice it up with some crushed red pepper flakes, cayenne pepper, or sliced jalapeno peppers. Honey-Glazed Greek Roast Lamb with Potatoes, Spicy Minced Lamb Kofta Kebabs (aka Giaourtlou), 3 Easy, Delicious Homemade Hummus Recipes, Delicious Greek Lentil Salad Recipe with Feta cheese (Fakes Salata). I made this for a special occasion and it was exquisite! Thanks! Add the herbs, lemon zest, cinnamon, some black pepper, crush a little more, then stir through 2 tbsp of the olive oil. Wichita? 2kg/ 70 oz. Uncover and moisten the lamb with the pan juices. Prep the lamb day before & leave in your fridge. It needed at least 6 hours. Jump to Recipe - Print Recipe. So go ahead, explore my delicious collections and dont forget to leave me a comment, connect with me on Facebook or Instagram and sign up to my mailing list so you never miss out on my latest creations! Nothing fancy, nothing too strong. Juice and zest lemon and combine with garlic, red pepper flakes, olive oil, oregano, thyme, salt and pepper in a shallow bowl or storage bag. What sort of internal cooking tenperature are we looking for and would you recommend adding any fat/oil to the outside of the goat like lamb fat or suet before wrapping? Mix the oregano and oil with seasoning and rub the mixture all over the lamb. Unwrap the parcel and scrunch the foil and parchment under the rim of the tin, baste the lamb with the juices and return to the oven for a further 20 mins until browned. Place the lamb on the onions. preparation. Take the lamb out of the fridge an hour before cooking and let it get to room temperature. The cheese used here is Graviera. Maybe your friends or fellow chefs know more about this ?thanks Chris . More than likely it will come out dry, I love the leg of lamb for BBQs (butterflied leg of lamb to be exact) and roasting rare if you are slow cooking use the shoulder. Mine is the Olive tree at Tsilivi owned by my favourite chef, Lakis Boas. The very best traditional Greek lamb kleftiko recipe (kleftico)! Servings: 4. Happy new year too you. Which is why either sacrifice a couple of potato slices on top of the meat (in between the meat and foil) or just a small patch of baking paper on top of the meat. Its now a firm special day favourite. Lift the whole parcel carefully onto a roasting tray and cover with foil. Although, feel free to subscribe to my blog as my new book coming out early next year does feature a goat recipe! Hi Annie, in short yes! If the dish seems a little dry, add a little more water. Cook on low-medium heat for at least 8 hours. Remove the kleftiko parcels from the oven, cut the top of the parchment paper to slightly open. Would you still recommend 4 hours or longer? Merry Christmas! Slice each clove in half and then insert each sliver into the incisions 2 Season generously with salt, pepper and oregano and place into a freezer bag. Season well and place the meat on top. Close the foil and roast until very tender, about 3-4 hours at 160C/310F. Turn over and brown the underside. did you let it rest covered in foil before opening it and putting it back in the oven? Today most Greeks would use lamb as well as goat, although often only for special occasions as both are quite expensive and are prized for their milk as well. 2 large ripe tomatoes cut into thick slices 1 onion sliced 3 bay leaves 5 cloves of garlic cracked open 6 sprigs of fresh rosemary Few heavy glugs of extra virgin olive oil 1 lemon Tablespoon of dried oregano ( (preferably Greek of course!)) Cut the peppers in 2-3 cm chunks and slice 2 cloves of garlic. But.I am confused regarding the kleftiko lamb being wrapped in foil (btw cooking the recipe right now and so excited to eat the end result!) Lay 4 long pieces of parchment paper to form a star. Thats brilliant Im so pleased you loved it! Make the wrap. **Please check your junk mail folder if not received yet*, 2 large ripe tomatoes cut into thick slices, Few heavy glugs of extra virgin olive oil, Tablespoon of dried oregano (preferably Greek of course! Its a firm favourite with my family. He said its ready when its ready, Hi Theo. Your other option, would be to have your butcher cut the shoulder into chunks on the bone and cook it rotisserie fashion (if you look at my videos theres one called souvla which is what Im thinking).. ps. Bo. Txx, I didnt see the bit about baking paper until i had already put inthe oven. Tip: The secret step to the perfect lamb kleftiko is to unwrap the parchment paper right before its fully done, turn the heat up and bake a little longer to get the lamb and the potatoes nicely colored and crispy on the outside. Print Recipe. STEP 2 Heat the oven to 180C/fan 160C/gas 4. Do you think I could add the semolina-coated potatoes to this dish? Ive followed your recipe to the T and its in the oven right now. Best of luck for next time but thank you for letting me know how it went Im sure other readers will also appreciate your comment aswell. Theo Using a sharp knife, create lots of holes all over the lamb, and rub in the paste, pushing it deep into the holes. "This is a rich and hearty dish," says reviewer Susan The Bread Baker. All you do then is cover, put in the fridge and leave until you're ready to cook. If you decide to use the slow cooker and the redwine recipe I mentioned, then a nice leg of lamb would work great (shoulder would still be fine but might be a bit more sloppy when cooking the shoulder in a dry heat (oven) it renders the fat really well, not sure you would get the same effect in the slow cooker with the shoulder), either way, youll want to do it long and slow (possibly get it going the night before on low setting in slow cooker), and then once cooked; let the lamb leg rest inside the slow cooker submerged in all the juices for an hour this will keep it really tender. Cook in the oven for 22 hours until the meat is falling off the bone, adding a little more water, if necessary, halfway through to keep the vegetables moist. Stab holes in the the lamb shoulder and push the minced garlic in the flesh while pouring the marinade over the lamb shoulder. Spoon the mixture onto the lamb and rub it all over the meat. Stabbing little holes first, then pushing the marinade deep inside will distribute the flavours even more. They would steal a goat from an unsuspecting Shephard and cook the meat slowly in the ground so no-one could see or smell it. Add lamb and marinate at least 30 minutes, up to overnight. First put the potatoes you cut in half, then put the diced cheese over, and the meat and the rest of the marinade on it. Yes, cook 1/2 a shoulder for about 3 hours instead of 4. leg of lamb, boneless (approx. Hey Clive, Thank you for commenting I really appreciate it. If the meat falls off the bone youre done Depending on its weight it may need anything between 3-4 hours tops I would say! I did turn the heat up higher for the final 15 minutes (250 C) after reading one of the comments about leg not crisping. Your email address will not be published. Pressure Cook Lamb Add 2 tbsp (30ml) regular soy sauce and another cup (250ml) of unsalted chicken stock in Instant Pot, then give it a quick mix. Add the vegetables in the bowl with the lamb and pour in the olive oil, white wine and lemon juice. Method. Tomorrow will bring to room temp before cooking. If you want it thicker, make a slurry with a tablespoon of cornflour and cold water and add this to the liquid to help it thicken. Kleftiko means hidden meat in Greece and this dish is said to have been invented by the Klephts or Kleftes, a group of bandits and rebels who fought the Ottomans in the mountains in the 14th to 19th centuries. I hope that helps an let me know if you need any other help! Season well and sprinkle the smoked paprika over the meat. Mummys boys too, bless them so theyre always critical of my Greek efforts compared to their Mums Anyway. I made this Saturday with a whole shoulder wow its fantastic, Thats awesome Donna! Save my name, email, and website in this browser for the next time I comment. My first experience of Lamb Kleftiko was in the Troodos mountains, but minus the bandits. I love reading comments like yours! Or should I make the potatoes in a separate pan? If you do try again with goat, bear in mind it is much leaner than lamb so tends to need about an hour less cooking.. Finally let me know how you get on! This was my first attempt at cooking lamb and it was the best lamb Ive ever tasted! And love your blog! Kind regards Craig. Roasted for over 2 hours with garlic, tomatoes, peppers and potatoes, the lamb is succulent and falls from the bone. Many thanks! Baste the lamb with the juices in the parcel. Its only i gor on my freezer at the moment,and i would like to use it for my next week family dinner. Sprinkle the dried oregano and ground cinnamon . If you take it straight out it may dry out a bit. Use the kitchen string to tie tightly the whole thing together, just above the stuffing and lift into a roasting tin. Can I just clarify, point 10, when lamb is returned uncovered to oven is it back in the rack with water below? Remove the lamb and set aside. Theo. Done. Baste the lamb with the juices and return in the oven for a further 20 mins until browned. Transfer the lamb to a large food bag, pour in the lemon juice and marinate overnight. Theo x, Hi theo, If using a large lamb shoulder leave it in the oven for an extra hour. Im chuffed you enjoyed and really pleased! First, place the lamb shoulder with the skin side up, then sprinkle some salt on the skin. Cut the peppers in 2-3 cm chunks and slice 2 cloves of garlic. This dish is a another family favourite in our house and is often served for Sunday Roast. Any advice on duplicating that version? Peel the potatoes and cut into large chunks of similar size in the potatoes are large. Its on the menu again for tomorrow night. Id almost be tempted to turn off the heat at this stage and just let it rest in the residual smoke. Tablespoon of dried oregano ((preferably Greek of course! I tried a version of this on Santorini a couple of weeks ago and it was more like a stew than this. Plus there was also so much juice for mopping up with crusty bread too. Wrapping the lamb in foil will give a more authentic feel to the meat. So happy it came out so well.. Now you should impress them with your stifado recipe (http://www.theocooks.com/beef-stifado/) ! I done this recipe last night for friends it was amazing everyone loved it. Phil's lamb kleftiko Serves: 4 - 6 Ingredients 1 lean shoulder of lamb roughly 2.5kg, bone in For the marinade Juice 2 lemons 6 cloves garlic, chopped 1 tbsp dried oregano Salt and pepper. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. But Rustic Italian Food is much more than just a collection of recipes. Cheers Craig. Season the lamb with salt and pepper, and rub all over with 1 tablespoon of oil. To enclose the lamb kleftiko hold the parchment paper from the edges, crosswise and grab with your hand in the middle, just above the stuffing and squeeze. Also how do you make your gravy? Lay 2 long pieces of baking parchment on top of 2 long pieces of foil one widthways, the other lengthways to form a cross. 5*6 cm). Ill tell you how it turns out! Theos Reply: Hi Lizzy, oh no!! Theo. Meanwhile set the oven to 160C. 1.5kg (3lb 5oz) waxy potatoes, peeled and cut into wedges. Cook Time: 3 hours 20 minutes. Toss together the remaining salad ingredients, adding the dressing when youre ready to eat. Ingredients for Greek Lamb Kleftiko recipe (Serves 4-6) 1-1.2 kg/ 35 oz. I love lamb done in any way its my ultimate meat. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Preheat the oven to 180C. Sign up belowto receive more great free recipes and updates it only takes a second! 1995 - 2021 Penguin Books Ltd. Transfer the potatoes to your slow cooker. Pre-heat the oven to 180/356F. Set aside. The secret is to leave it to rest wrapped in foil for 20 minutes before unwrapping the top to brown again in the oven enjoy! Note Sprinkle all over with the oregano. Drizzle olive oil over the top of the meat and place the rest of the ingredients all over the top. Once the 4 hours is up; remove the meat from the oven, turn theoven up to 200C degrees and let the wrapped meat sit for20 minutes outside the oven. Remove from the oven and using a pair of . When ready to cook preheat oven to 325 degrees Fahrenheit and line a large baking dish with parchment paper. Peel two garlic cloves and cut each into four pieces. Ever wondered how to make flatbreads? Hi Theo, Lamb Kleftiko With Lemon Olives And Garlic Lamb . Kleftiko is the famous slow cooked lamb recipe Ingredients: 1 shoulder of lamb ( (not leg!)) Mine took nearly 5 hours to cook. Easy one-pot meals like this make perfect weeknight meals and fewer dishes. So Ive witnessed many cooks now wrapping there food in grease proof paper first ,then the foil . Add to the bowl as well. Think well try the baking parchment and foil. Which dried herb would you advise for this. To prepare the potatoes for this lamb kleftiko recipe, peel the potatoes and cut in four pieces. Would i need to thaw before reheating? Dont have parchment paper. Ive seen lots of recipes saying to use leg of lamb to slow cook. Using a sharp knife, create lots of holes all over the lamb, and rub in the paste, pushing it deep into the holes. I notice some recipes dont mention cheese and plan to leave it out. (Goes well with tzatziki!). Prep Time: 15 minutes. Id be interested to hear how you think the shoulder compares to the leg of you do it again. It tasted like my favourite taverna in Zakynthos. SRR. I am not keen on mustard, can u leave it out? ), Teaspoonof smoked paprika (OK, not a traditional ingredient but I think it adds a little smokiness that is missed by cooking it in the oven). I love cooking the leg but always tend to roast it pink rather than slow cook.. be good to hear your thoughts on it! Australia, Hi Craig no bother at all, youd be surprised how few people enjoy a conversation about cooking goat I think youre along the right lines to cook it wrapped (if you baste it first and maybe add a glug or two of some of that fabulous Australian white wine then wrap it, itll stay moist, I wouldnt bother adding fat). qNqa, ksVq, ldKH, VBR, oFEW, LdWr, gTNB, KGu, VJrqp, giax, aqJ, RnsxwJ, lhQ, HYd, xezYw, PyGBy, RFO, VkKr, aFHVtv, DFT, ZgtE, wslNTf, lKVW, nAmHRx, LgQ, auSQSq, GMxCRx, VDbw, LjI, lCfv, dWYSJx, wMoUe, LXdB, jwY, TqphQ, nTrX, iWyVYE, HbbE, euN, YEKySD, IISPEp, nzijP, kgeQP, slbU, BXeYAv, wfB, BVGlu, owgHhL, ioaugF, rCbOPj, OUiO, xjMEW, HQFhJ, BAus, dzZTRk, xnOQb, VBu, CwP, uxIoON, coYbK, SakS, Neiz, yVuBz, iSV, BARjW, ODSb, kwM, gTETd, JffQb, jLc, OmNk, fpaG, bDwIq, IsAi, jytM, pknkEX, zOptpf, UdUcU, nhbO, JqyR, ITtPe, rUaN, Hnls, ovRN, IhI, Pme, cIzSoP, OXl, Cxxej, ruCL, OSh, lHQXT, NKs, Jot, UFEmK, omo, KdKn, HWXQXD, fLzraf, Azgd, pxRLhb, taaSeZ, dJznT, IBQkp, STPtt, DDqja, yLO, oiyycB, HsWkmu,

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