Lamb Kleftiko Recipe (Slow cooked in parchment paper)

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner, while pork shoulder is more affordable.

feta cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a similar creaminess with fewer calories.

Cut the lamb shoulder into chunks as requested from the butcher.

Wash and cut 4 potatoes into pieces and add them to the dish with the lamb.

Pour in 1 cup of Greek olive oil.

Squeeze the juice from 3 lemons into the dish.

Mix the ingredients gently to avoid ripping the parchment paper.

Add 37 g of sea salt, 7.5 g of black pepper, 2 g of Greek oregano, and 7.5 g of paprika to the mixture.

Add fresh rosemary and mix well to distribute the herbs and spices.

Chop 1 onion into pieces and add it to the dish.

Clean and chop 1 whole garlic and add it to the mixture.

Add 1 bunch of fresh thyme and 5 fresh bay leaves to the dish.

Pour in 1.3 cups of water around the sides of the dish.

Fold the parchment paper tightly to close the dish.

Preheat the oven to 175°C (347°F).

Bake in the oven for 4.5 hours.

Carefully remove the dish from the oven and unwrap the parchment paper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens