Lamb Kleftiko: Slow-Roasted Lamb & Potatoes in Parchment

[Music] hi everyone welcome back to dimitra's dishes so today I'm gonna be bringing you a dish that's been requested many many times I'm gonna teach you how to make lamb clef tikka which is a slow roasted lamb cooked as potatoes and lemon juice and olive oil and lots of delicious herbs it's very easy to put together you just put it in the oven and you forget about it because it roasts slow and slow and you can go on and do whatever else you need to do the reason it's called left eco is because back in the day there was a group of thieves also known as kleftes that would go up in the mountains and steal goat or lamb and then they would stuff it in the pit that where they would have fire in there and put the lamb in there with lemon and olive oil and maybe probably some garlic and then cover it up again with the soil so that way nobody would know that they were cooking something by that delicious smell and then in the morning they would eat the succulent meat that's just falling off the bone I'm gonna teach you how to make that without the pit using your oven let's go over the ingredients and we're gonna get started I have some potatoes that are peeled and soaking in water to keep them from turning brown some lamb I have a boneless leg of lamb with some lamb chops I'll talk about that in a little bit then we have some tomatoes and feta cheese I have some sweet red peppers that are in brine you can use fresh peppers and he called any kind green or red or yellow we'll do some olive oil some black pepper salt then we have some dried oregano lots of dried oregano you can use some rosemary fresh rosemary too some cumin powder or cinnamon a red onion lots of cloves of garlic then I have some fresh lemon juice here and some water so before we start making the marinade let me tell you about the cut of meat that you can use so you can use lamb or goat in this recipe it's totally up to you and traditionally it is made with either a shoulder from the lamb or the goat or the leg and it's traditionally made with the bone-in I had this piece of boneless leg of lamb in my freezer so I decided to throw it out and cut it into chunks take the fat off and use that and I also had some lamb chops the lamb chops these are lamb loins and I'm just going to throw them in there so that way they can the juice from the bone and just add more flavor use whatever you have really this is a delicious dish that can be made with any cut of lamb or goat that you have on hand let's begin by making the marinade so the marinade is a la the lemon oh it's really easy to make of course you're gonna need some freshly squeezed lemon juice and then I'm gonna grate 2 garlic cloves in here let me get it all from the back and then I'm gonna put some olive oil in here that should be good whisk this all up and I'm gonna set this aside so now I'm just going to take my potatoes and I'm gonna cut them into wedges you don't want to cut these too small because then they're gonna roast in the oven and sort of melt you want them to hold their shape so you can cut them either in half or in wedges like I'm doing if you have small potatoes like this you can just cut them in half so I'm gonna take my potatoes and I'm gonna put them in my baking dish now in my baking dish you use any baking dish you have for this but the key component to this is parchment paper there we go so you want to take two big pieces of parchment paper and then you want to make a cross like this and put your potatoes on the bottom because they're gonna create a nice bed to soak up all of the juices and they're gonna be flavored and they're gonna taste delicious I'm just gonna take just a little bit of this marinade a couple tablespoons of it and pour it on top of my potatoes and then I'm just gonna season them with some salt some black pepper and you know what I didn't list it as an ingredient but I do have this lovely dried rosemary from my garden I'm just gonna throw this in here if you have fresh rosemary you can use a sprig of it I'm going to take a tiny bit of this oregano and I'm just gonna mix this all together perfect I'm gonna set this aside now I'm gonna get some of these roasted red peppers I always have roasted red peppers in the jar in my refrigerator if you watched my kitchen essentials video my pantry essentials video then you'll know that these are in my fridge all the time and it's perfect for times like this when I need some fresh red pepper and I don't have any these are smoky and tender and sweet and delicious so I'm gonna put these over or mix them in with my potatoes and then I'm going to take this onion and I'm just gonna cut this into chunks a red onion is traditionally used for this but you can use any onion you have you can also put some shallots in here that will work well too just into little chunks like that you cut each half into quarters we're just going to put this in our pan as well and now last but not least we're gonna season our meat so I'm gonna pour all of this beautiful leather lemon oh and then I'm going to season with some salt and with this cumin powder and oregano now some people like to use cinnamon powder you can add some cinnamon in here or you can just substitute the cinnamon for the cumin I'm gonna put my garlic cloves in here you're going to notice that we have some fresh some whole garlic cloves in here and then some grated for the marinade the whole garlic cloves are gonna roast and caramelize and just get really nice and sweet and then the garlic that's greater than the marinade is just going to add a really nice punch of garlic flavor to the whole dish perfect I'm gonna wash my hands so now I'm just gonna add my lamb on top of the potatoes and the vegetables and get all of that juice that it's marinated and you don't want to miss any of it so I started to wrap this up and then I realized that I didn't add the water we're just gonna add a little bit of water about 1/4 cup or so so that way the meat and everything stays nice and soft now we're just gonna go ahead and wrap this thing up so take the two sides and fold them together as best as you can it might not hold but we're going to use kitchen twine to help this date together [Music] and there you have another look left and final step is to cover this with some aluminum foil and there you have it you don't have to be a professional not tire or you doesn't have to look perfect my oven is preheated to 375 degrees Fahrenheit I'm gonna pop it in the second set I'm gonna pop it in the center rack and I'm gonna let it cook for two and a half hours and we're gonna take it out and take a look and see how it's going so now we're gonna check it's been two and a half hours I just took this out of the oven and I'm gonna check and see what's going on over here and we're gonna finally add the feta and tomatoes let's take the string out oh my god it smells absolutely incredible there we go looks wonderful let me get a fork and see but it's still not soft enough so what I'm gonna do I'm gonna cover this back up I'm not gonna worry about tying the string or anything like that I'm just going to put the foil on as a matter of fact I'll secure it with an extra piece of foil just to that what the steam doesn't escape so I'm gonna put this back in there for another 30 minutes and then we're gonna go ahead and add our tomatoes and feta it's not ready for that just yet so after 30 more minutes which made it a total of three hours of the lamb cooking in the oven I took it out now I'm just going to lightly drizzle some olive oil over the tomatoes and put just season with a little bit of salt and a little bit of dried oregano and I'm just gonna mix it up just a little bit so that way they roast nicely once we put them in the pan it doesn't have to be perfect we're gonna carefully remove the foil be careful so the steam doesn't burn you there we go the lamb is now even more tender than before and perfect you want to be able to put the fork in and the meat just separates and breaks and falls apart that's how you know it's ready now we're gonna put the tomatoes in I'm just going to throw them on top just like this and then I have the fat that cut into cubes again if you're using Defiler theory or Gouda that's fine too you could just put it in right now so now I'm just gonna touch the XS parchment paper into the pan I've I've raised the heat up in my oven to 475 degrees you can do anywhere between four hundred and fifty degrees Fahrenheit to four hundred and seventy-five degrees Fahrenheit it depends on your oven we're just gonna pop this back in there so it can get really nice and golden on top that should take anywhere between 15 to 20 minutes and I'll show you what it looks like as soon as it comes out so in just 20 minutes at 475 degrees Fahrenheit the meat and the potatoes get a beautiful golden color on them the tomatoes begin to burst when they get nice and roasted and the feta cheese starts to melt and it just smells absolutely incredible in here it just takes a few minutes to put this all together marinate the meat you could actually marinate the meat 24 hours ahead of time separately and then just put everything together with the potatoes a day after I don't recommend marinating the potatoes because they're gonna turn brown if you don't care about that then you go ahead and marinate the whole thing ahead of time but it's going to be delicious so flavorful a perfect dish to serve to a crowd when you have guests over but it's also a really nice family meal to sit down and have now it's time to dig into this and then the fact that it's in the parchment paper the cleanup is gonna be so much easier than if it wasn't so we're gonna take this piece right here with the potatoes the potatoes are just melting that's exactly the way they should be get another one let me get some of the lovely sauce now that what I like to do now you know if there's meat and potatoes in a dish if it's been roasted in the oven I'm gonna mash up those potatoes that's how I like to eat them I'm just gonna go ahead and mash these in mash these up actually and I'm gonna take a little piece of this delicious rosemary bread I have a rosemary bread recipe that's very easy to follow on here as well as on the website so I'm gonna go ahead and link that in the card section up above time to go in and see what this says that doesn't make sense in English but in Greek they say delay the fire you thought it literally translates to what does the food say but it means how is it so anyway let me go ahead and take a taste hmm unbelievable it's perfectly lemony the herbs just give it so much freshness and flavor you can go ahead and chop up some parsley to add some more freshness and just garnish it at the end I'm gonna go ahead and finish eating this you guys head on over to the website WWE transitions calm the recipes also in the description box underneath the video let me know what you think in the comment section and subscribe if you haven't - that way you don't miss any of these delicious recipes thank you guys so much for spending time with me today I'll see you all next time yes

Channel: Dimitra's Dishes

Views: 51,411

Rating: 4.8739839 out of 5

Keywords: cooking show, greek food, greek recipes, Dimitra Khan, euro bakery and cafe, easy recipes, SLOW ROASTED GREEK LAMB, KLEFTIKO RECIPE, CLEFTIKO RECIPE, ROASTED LAMB AND POTATOES, CYPRIOT KLEFTIKO, LAMB IN PARCHMENT, LADOKOLA

Id: wGPPVdNYLpA

Length: 12min 11sec (731 seconds)

Published: Wed Mar 06 2019