If you've ever dreamed of a dish that can transport you to the picturesque landscapes of Greece, Lamb Kleftiko is your ticket. This slow-cooked wonder combines tender lamb, fragrant herbs, and zesty lemon for a meal that's both comforting and exotic. Perfect for a cozy family dinner or a special gathering.
The star of the show is, of course, the lamb shoulder. Opt for a quality cut to ensure it becomes melt-in-your-mouth tender after its long, slow roast. Potatoes act as the perfect starchy side, soaking up all those delicious juices. Garlic adds depth and a hint of spice, while olive oil gives everything a luscious richness. The zingy brightness from lemon juice helps balance the rich flavors. Oregano and thyme lend that unmistakable Mediterranean aroma, while salt and black pepper enhance the natural flavors. Dry white wine and chicken stock keep the dish moist and add complexity.
Lamb Kleftiko pairs wonderfully with a fresh Greek salad on the side. Or try serving it with a warm loaf of crusty bread to mop up those delicious juices. For a bit of extra flair, sprinkle some crumbled feta over the top just before serving.
First things first, preheat your oven to 325°F (163°C). This low-and-slow approach is what gives the lamb its incredible tenderness. In a large bowl, you'll want to combine the lamb, potatoes, garlic, olive oil, lemon juice, oregano, thyme, salt, and pepper. Give everything a good mix—your hands are your best tool here—to ensure the flavors are evenly distributed.
Next, lay out a large sheet of parchment paper or aluminum foil. Transfer your lamb mixture onto the center of the sheet. Fold the edges up to create a packet, but don't seal it just yet. Layer your lemon slices over the top of the lamb and potatoes. This not only looks pretty but infuses the dish with even more citrusy goodness.
Now, pour the wine and chicken stock evenly over the mixture. Seal your packet tightly, making sure it's completely enclosed to trap all those lovely juices. Place the packet on a baking tray—it makes handling easier—and pop it in the oven for about 3 hours.
After the long wait, carefully open the packet to release the steam—watch those fingers! Transfer the lamb and potatoes to a large platter, and don't forget to drizzle over all those wonderful juices.
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