Kleftiko, which translates to "stolen meat," boasts an intriguing past deeply rooted in Greek history. This dish originated during the era of the klephts, rebellious bandits who resisted Ottoman rule in Greece from the 14th to 19th centuries. These crafty outlaws would cook stolen lambs in concealed underground pits to evade detection.

In modern times, kleftiko has evolved into a cherished Greek staple, perfect for festive gatherings or as a luxurious alternative to traditional roasts. Today's version cleverly replicates the original cooking technique by encasing the lamb in parchment paper, creating a sealed cocoon that locks in heat and moisture.

Chef's Notes:

• Kleftiko is a beloved Greek dish featuring tender, slow-cooked lamb wrapped in parchment
• Its origins trace back to Greek rebels who cooked stolen lamb in hidden underground ovens
• The unique cooking method results in exceptionally juicy and flavorful meat

Ingredients for Kleftiko

To create this delectable dish, gather the following:

• 3-4 pound lamb shoulder, boneless
• 4-5 potatoes, medium-sized and quartered
• 2 red onions, sliced into wedges
• 2 bell peppers, chunked
• 10-12 tomatoes, cherry variety
• 8-10 cloves of garlic, finely minced
• 2 tablespoons oregano, dried
• 1 tablespoon thyme, dried
• Juice from 2 lemons
• 1/2 cup of olive oil
• 1/4 cup white wine
• Salt and pepper for seasoning
• Parchment paper

Preparing the Marinade

The heart of kleftiko's irresistible taste lies in its aromatic marinade. Combine minced garlic, dried oregano, thyme, freshly squeezed lemon juice, olive oil, and white wine in a bowl. This fragrant mixture will imbue the lamb with quintessential Greek flavors.

Season the marinade generously with salt and freshly ground black pepper. Beyond enhancing flavor, salt plays a crucial role in tenderizing the meat during its long, slow cooking.

Marinating the Lamb

Submerge your lamb shoulder in the prepared marinade, ensuring it's thoroughly coated. Use your hands to work the marinade into every crevice of the meat. Cover the dish and refrigerate for a minimum of 4 hours, though overnight marination yields the best results.

This marination period is crucial, allowing the flavors to penetrate deep into the meat. The acidic components of lemon and wine work to break down tough muscle fibers, promising a more succulent final dish.

Preparing the Vegetables

While the lamb takes center stage in kleftiko, the vegetables play an essential supporting role. They not only contribute flavor and nutritional value but also soak up the savory juices released by the lamb during cooking.

Quarter the peeled potatoes, slice onions into wedges, and cut bell peppers into generous chunks. Leave the cherry tomatoes whole. Toss these vegetables lightly with olive oil and season with salt and pepper.

Assembling the Kleftiko

Set your oven to preheat at 325°F (165°C). On a baking tray, spread out a generous sheet of parchment paper. Arrange the seasoned vegetables in the center, creating a flavorful bed for the lamb.

Take the marinated lamb and place it atop the vegetable layer. Pour any remaining marinade over the lamb and vegetables. Now comes the crucial step of sealing your kleftiko parcel.

The Parchment Paper Technique

Bring together the edges of the parchment paper, folding them over multiple times to create an airtight seal. Fold in the sides as well, ensuring no gaps remain for steam to escape. This parchment envelope is the secret to kleftiko's unique cooking method.

The sealed parchment creates a mini oven within your oven, allowing the lamb to cook in its own juices. This results in incredibly tender meat and vegetables that are infused with all the delicious flavors of the marinade.

Slow Cooking to Perfection

Place your sealed kleftiko package in the preheated oven. Now, exercise patience. Allow it to cook for approximately 3 hours. During this time, your home will be filled with mouthwatering aromas.

After the cooking time has elapsed, carefully open the parchment paper. The lamb should be incredibly tender, practically falling apart. For a touch of color, you can briefly broil the lamb for the final 10-15 minutes of cooking.

Serving Your Kleftiko

Before serving, let your kleftiko rest for about 10 minutes. This brief pause allows the juices to redistribute throughout the meat, ensuring each bite is as succulent as possible.

Serve your kleftiko family-style, directly from the parchment if desired. The lamb should be so tender that it effortlessly pulls apart with a fork. Don't forget to drizzle plenty of the flavorful cooking juices over each portion.

Accompaniments

While kleftiko is a meal in itself, traditional Greek sides can elevate it further. A crisp Greek salad with fresh vegetables and tangy feta cheese offers a refreshing contrast to the rich lamb.

Tzatziki, a cool yogurt-cucumber dip, is another excellent pairing. Its bright, fresh flavors beautifully complement the savory lamb. And naturally, no Greek feast is complete without some warm, fluffy pita bread to soak up all those delicious juices.

Nutrition Facts

Nutrient amount per serving (assuming 6 servings):

• • Calories: 450
  • Protein: 35g
  • Fat: 25g
  • Carbs: 10g
  • Fiber: 2g
  • Sodium: 380mg

FAQs

Can I use a different cut of lamb for Kleftiko?

While the shoulder is traditional, lamb leg or shanks can be substituted. Just remember to adjust cooking times accordingly - larger cuts may require longer cooking.

Can I prepare Kleftiko in advance?

The lamb can be marinated up to 24 hours ahead. You can also assemble the parchment parcel a few hours before cooking and keep it chilled until ready to bake.

What if I don't have parchment paper?

Aluminum foil can serve as a substitute, though it may not achieve quite the same steaming effect as parchment. An oven bag is another viable option.

Can I add other vegetables to my Kleftiko?

Certainly! Feel free to experiment with carrots, zucchini, or eggplant. Just ensure they're cut into large pieces to prevent overcooking.

How do I know when my Kleftiko is done?

After 3 hours, the lamb should be very tender and easily pull apart. If it's not quite there, give it another 30 minutes and check again.

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