αρνί Κλέφτικο
Arní Kléftiko
Lamb cooked in Parchment Paper
Ingredients
- 2 lb leg of lamb (1kg)
- 1 small red onion, chopped
- 2 bell peppers, chopped
- 1 zucchini, sliced 1/4 inch thick
- 8 oz (225g) mushrooms
- 1 Yukon gold potato, sliced 1/2 inch thick
- 4 cloves of garlic (2 sliced and 2 whole)
- 2 Tbs (30ml) mustard
- juice of half a lemon
- 1 Tbs (15g) dried oregano
- 1/2 cup (125ml) olive oil
- 1/2 cup (125) dry red wine
- 4 medium sized potatoes
- 1/2 ripe tomato, sliced
- salt and freshly ground pepper
- parchment paper
- kitchen string
Serves 4-6
Step 1 - Prepare the Lamb
- Wash the lamb, pat dry and place in a large bowl.
- Add the olive oil, white wine and lemon juice.
- Let rest for 30 minutes.
- Heat pan to medium-high and add 1 Tbs (15ml) olive oil.
- Brown all sides of lamb, about 2 minutes per side.
- Set aside, covered in foil.
Step 2 - Preparing Vegetables
- Cut the onions in half and then in four wedges.
- Cut the peppers in 2-3 cm chunks
- Slice 2 cloves of garlic.
- Add the mustard, 2 whole cloves of garlic, sprinkle with oregano and season with salt and pepper.
- Add to bowl with the lamb.
- Use your hands to blend all the ingredients together.
- Cover the bowl with plastic wrap, chill and let marinade for at least 2 hours.
Step 3 - Wrap in parchment
Place potatoes on parchment.
Place the remaining vegetables and herbs onto potatoes.
Set lamb on herbs and vegetables.
Bring edges of parchement up over the lamb and tie or double wrap to seal.
Step 3 - Bake and Serve
- Pre-heat over to 350 Fahrenheit (180 Celsius).
- Roast for about 1 hour 45 minutes
- Remove the tin from the oven and increase the temperature to 425 Fahrenheit (220 Celsius).
- Unwrap the lamb and baste the lamb with the juices and return in the oven for a further 20 mins until browned.
- Remove the lamb from the pouch and wrap in foil to rest.
- Plate the potatoes and vegetables and serve. Table-side carving for your guests.
Serve!
