Kleftiko is a Greek recipe, evoking the sunny flavors and authenticity of the Mediterranean . This tender lamb meat, cooked slowly in foil with fresh herbs, vegetables and a touch of lemon, is naturally gluten-free and perfect for a convivial meal. In Greek, “kleftiko” means “thief,” a reference to the secret cooking method used by rebels to prepare their meals without being detected.
Greek lamb (Kleftiko): a Mediterranean recipe for authentic flavors
Ingredients
Preparation
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Preparing the marinade
In a large bowl, combine the olive oil, mustard, juice of half a lemon, paprika, oregano, thyme, salt and pepper. Add the lamb pieces to the bowl and mix well so that the marinade evenly coats the meat. If you leave the lamb whole, massage it well with the marinade. Marinate in the refrigerator for at least 2 hours, ideally overnight for maximum flavors.
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Vegetable preparation
Preheat your oven to 170°C (330°F). In a large dish or foil packet (or aluminum foil), arrange the potatoes, carrots, onions and tomatoes in an even layer. Add the chopped garlic, coarsely chopped feta and place the marinated lamb pieces on top. Add the lemon slices to the meat and distribute the remaining marinade over the vegetables.
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Slow cooking
Close the casserole dish or seal the foil tightly to lock in the flavors and moisture. Bake for about 3 hours. After 2 hours of cooking, open the casserole dish or foil pan slightly to let the lamb brown for the last hour.
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Service
Sprinkle with chopped parsley and serve the Kleftiko with a Greek salad .
Note
I haven't tested this recipe on Ninja Foodi, but I will do it without delay in "Slow Cook" mode, finishing with 10 minutes of "baking" to brown everything.
