Meat
Kleftiko
Kleftiko is lamb slowly cooked in a parcel of baking paper or foil, baked until the meat falls off the bone. Its name means "thief": it was originally prepared by the klephts, bandit shepherds hiding in the mountains.
Ingredients
Ingredients
Garniture
Spices & seasoning
Optional extras
On the side
Nutrition facts
917 kcal per serving
- Protein
- 54.1 g
- Carbohydrates
- 33.6 g
- of which sugars
- 7 g
- Fat
- 60.2 g
- of which saturated fat
- 21 g
- Fiber
- 5.7 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Preheat the oven to 160 °C. Cut the potatoes into wedges and the onions into thick rounds.
- Crush the garlic cloves with the salt, then mix them with the juice of the lemons, the olive oil, the oregano and the pepper.
- Rub the lamb pieces generously with this marinade and let them rest for 30 minutes.
- Lay the potatoes, onions, tomatoes and bay leaves on a large sheet of baking paper, then place the lamb on top.
- Add the stock, sprinkle with thyme and top with crumbled feta. Close the parcel, sealing the edges well.
- Bake for about 3 hours, until the meat comes away from the bone easily.
- Open the parcel carefully so the steam doesn't burn you, and serve hot with the cooking juices.
Variations and tips
Open-oven version. Cook in a covered clay dish for 2 hours, then uncovered for 30 minutes to brown the surface.
Using what's easy to find. Replace the lamb shoulder with lamb breast or pork hock if lamb is hard to find.
More ideas
Greece
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Original Ecomely recipe.