Kleftiko recipe , evoking the sun-drenched flavors and authenticity of the Mediterranean. This tender lamb, slowly cooked in parchment paper 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 undetected.
Greek lamb (Kleftiko): a Mediterranean recipe with 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 toss well to coat the meat evenly. If leaving the lamb whole, massage it thoroughly with the marinade. Marinate in the refrigerator for at least 2 hours, ideally overnight for maximum flavor.
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Preparing the vegetables
Preheat your oven to 170°C (330°F). In a large baking dish or a parchment paper (or aluminum foil) baking tray, arrange the potatoes, carrots, onions, and tomatoes in an even layer. Add the minced garlic and coarsely crumbled feta cheese, then place the marinated lamb pieces on top. Add the lemon slices over the meat and drizzle the remaining marinade over the vegetables.
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Slow cooking
Close the casserole dish or tightly seal the parchment packet to lock in the flavors and moisture. Bake for approximately 3 hours. After 2 hours of cooking, slightly open the casserole dish or parchment packet to allow the lamb to brown for the final 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 with the Ninja foodi, but I will do so soon in "Slow Cook" mode, finishing with 10 minutes of "bake" to brown everything.
