Kleftiko - Greek Slow Cooked Lamb Kleftiko by Theo Michaels | Lamb Kleftiko

welcome three Oh cooks today we are going native we're going back to the motherland of Cyprus and we are doing one of the most well known Greek dishes there is which is glyphicon really simply let's go is best on with the shoulder of lamb because very very fatty it's a slow-cooked dish it celebrates the flavors of Cyprus first in first season you mean grab it so put that all over get some pepper season both sides he legend behind the death ago is that the bandits in the old country years and years and years ago would have come down from the Troodos mountains stolen a goat at that time probably rather than lamb and they would have gone back up to the mountains and buried the goats and cooked it within the ground the reason for that so the outlaw bandits wouldn't be spotted with fires burning so they burn a fire in the daytime where no one would see it and then at night the cover it all up the meat in the ground and that would sit there for 12 hours 24 hours and when they take it out it would be beautiful and succulent so even the Greek outlaws knew to enjoy good food get your garlic cloves put them there we've got a couple of bay leaves we're going to grab a little bit of parsley which we're just gonna roughly chop and our lemon juice sauce is piece of foil as always a bit of olive oil done get yourself a nice red onion chop this and this is roughly chopped you're not going to eat this stuff it's just going to give an aromatic so the meat itself drop them onto the foil get some your parsley get bay leaf grab a bit of rosemary get a couple of your cloves of garlic this is village foods that the Greeks would have eat them and it's become one of the most well known dishes around the world normally this would have been done in ink hulls in a wood-burning fire because we haven't got that one things I do is put a little bit of smoked paprika on it which will just give an edge of some of that smokiness that it's not going to get from being in your oven get your lemon give that squeeze rub it in and on the other side rub that in a little bit of dried oregano and this is Greek dried oregano take another couple slices of onion put that on there olive oil we use the rest that lemon throw in a couple of these lemon bits it's all going to add to the flavor traditionally in Cyprus when you would do this they would always throw a few potatoes in which I cook it if you like this was the original foil one pot dinner everything was put into it and then wrap now you're going to wrap this several times this needs to be airtight wrap it round when this comes out the other new taste it you are going to be transported to the Troodos mountains we've use the Sun chest the smell of freshly put Lang slow-cooked for hours and you're going to suddenly realize why some of the most famous Greek dishes know in the world that is done pop that into a roasting dish this is somewhere in medium if I was doing this in a conventional oven this would be at 170 degrees for a fan assisted of them that's only half the shoulder there now you can use a leg you can use other cuts the shoulder works best it's fatter and that fat is going to render it's going to melt the juices are going to go flow all over that meat you're going to reach it you're going to want to plaster that all over your bodies you dive into that gorgeous lump of meat right there cliff goes been in the oven for the last three hours and I am well excited about this piece of meat so let's get it out now and do an unveiling oh you can smell it you can already smell it there you can use some scissors to do this break the hold of the knife cut this way over how are the smell is phenomenal look at that that is stunning look at that me every time I'll burn myself hmm that's phenomenally good the potatoes they'll be cooked perfectly but we're not going to finish it quite yet grab some of these juices that come out of the layer I'm just going to pour that back over me and the reason we're doing this is because I'm going to pop this back in the oven uncovered for 5-10 minutes maximum put a little bit of salt on top and then we wait again it's been in there for about 10 minutes we've already opened it up put on a bit of salt to crisp it up and it should be done can you see the room oh look at that perfect the bear mind this was only for half the shoulder of land this Bomba fall out it will literally fall out there what we're going to do is we're going to try take this out as one piece it smells a phenomenal you've got the smell of the Oregon oh the land smells awesome can see now the skin is crisp up nicely as well let's cut into this we're all dying to see what it looks like lovely bit of lamb look at that meat is so tender it is literally falling off the bone and that's the biome coming straight out bee-utiful now it's magical absolute star that's super hot I'll give it a squeeze a lemon that's good to go that is good to go Bothwell name to help yourselves thank you for watching for your cooks day it's been a pleasure presenting to you and feeding you I hope you're well I look forward to hearing your comments please subscribe

Channel: Theo Michaels

Views: 168,339

Rating: 4.7986207 out of 5

Keywords: Cook, Recipe, Kitchen, Cooking, TheoCooks, Theo Michaels, Tutorial, How To, Main Course, Home Cooking, Masterchef, Lamb And Mutton (Gender Or Age Specific Animal Name), Greek Food (Dish), Cook (Profession), kleftiko, greek lamb, lamb shoulder, slow cook, Slow cooked lamb, Slow cooked greek lamb, Greek lamb, Greek slow cooked shoulder, traditional kleftiko, greek style lamb, cypriot recipe, cypriot lamb, stolen meat recipe, slow cooked goat, greek recipe, cypriot lamb recipe

Id: ayGNdsRLR5E

Length: 6min 25sec (385 seconds)

Published: Fri Dec 19 2014