057Kleftiko, slow-baked lamb

Method

Parchment-wrapped parcel version. Serve each diner their own opened parchment packet alongside a crusty loaf.

You will need

• large mixing bowl
• baking parchment
• kitchen string
• large roasting tray

1. Preheat a conventional oven to 160°C (325°F) and cut four large double-layer sheets of baking parchment, each approximately 45 cm square. 10 min · 160°C / 325°F Ready when: oven reaches target temperature
2. Use the tip of a paring knife to make deep slits all over the lamb pieces, then press the halved garlic cloves firmly into the incisions. 10 min Ready when: garlic is fully embedded in meat
3. In a large bowl, combine the lamb, potatoes, olive oil, lemon juice, dried oregano, salt, and black pepper, tossing thoroughly to coat everything evenly. 5 min Ready when: seasonings coat the lamb and potato
4. Distribute the potatoes evenly across the centres of the four parchment squares, place a portion of lamb on each, scatter the cubes of kefalograviera around them, and drizzle with any residual marinade. 5 min Ready when: ingredients divided equally into four parcels
5. Gather the edges of each parchment sheet tightly over the contents to form enclosed parcels, tie them securely with kitchen twine, and set them onto a large baking tray. 5 min Ready when: parcels are airtight and sealed
6. Bake in the conventional oven at 160°C (325°F) for 2 hours and 30 minutes until the meat is completely tender inside. 150 min · 160°C / 325°F Ready when: lamb is fork-tender inside the parcels
7. Carefully snip open the tops of the parcels, peel back the paper slightly, increase the oven heat to 200°C (400°F), and bake for a final 20 minutes to colour the lamb and cheese edges. 20 min · 200°C / 400°F Ready when: edges of lamb and cheese are browned and sizzling

Tap a step to tick it off.

Make ahead and storing

The parcels can be assembled and kept refrigerated for up to 12 hours before baking.

Keep leftovers in an airtight container in the fridge for up to 3 days; reheat thoroughly.

Substitutions

• graviera-kritis or ladotyri-mytilinis for kefalograviera cheese. Any sharp, firm sheep's milk cheese that holds its shape under heat will work well.
• lamb leg chunks or kid goat for lamb shoulder, bone-in, cut into 4 large portions. Kid goat offers an exceptionally authentic regional flavour.

Common mistakes

• Failing to seal the parchment parcel tightly.. Steam will escape, causing the lamb and potatoes to dry out rather than slowly braise in their own juices.
• Baking at too high a temperature during the first stage.. High heat tightens the collagen instead of gently melting it into succulent gelatin.

Regional variants

• Roumeliko kleftiko uses whole clay baking vessels called gastra rather than paper.
• Peloponnesian versions often include sliced sweet bell peppers and tomatoes in the packet.

About the dish

The name kleftiko derives from the Klephts, Greek guerrilla fighters of the Ottoman era who lived in remote mountain passes. Tradition holds that they stole livestock and roasted the meat sealed in earthen pits covered with embers so no telltale smoke would betray their positions. In the modern domestic kitchen, parchment paper or an enclosed clay vessel replaces the pit, trapping steam and rendering the lamb meltingly tender with garlic, potatoes, and cubes of hard sheep's milk cheese.

Found in Central Greece, Peloponnese, Epirus. Cooked for sunday lunch, everyday.

Cousins elsewhere

• Kleftiko (Cypriot). The Cypriot version is traditionally sealed inside outdoor clay ovens without cheese or vegetables.

Nutrition per serving (estimate)

1145 kcal · protein 68.4 g · fat 80.1 g (saturated 33.8 g) · carbohydrate 39.3 g (sugars 2 g) · fibre 5.2 g · sodium 1509 mg

An estimate (summed from ingredient estimates) that varies with the exact ingredients. It is not dietary advice.

Written fresh by Epikouria editors from general culinary tradition. Recipe by the Epikouria editors. Following the mainland mountain tradition of wrapping lamb with local hard cheese and aromatic wild herbs in enclosed parcels..

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