Arni Kleftiko
This traditional Greek lamb dish is slow-cooked until incredibly tender, infused with garlic, lemon, and oregano. Wrapped in parchment, the meat steams in its own juices, resulting in a flavorful and succulent meal. It's perfect for a comforting dinner.
An original recipe by Forkin
- Total time
- 3 hr 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 1,023 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1.2 kglamb shoulder, bone-in, cut into 4-5 large pieces
- 500 gpotato, peeled and quartered
- 1 pcsyellow onion, roughly chopped
- 6 clovegarlic, thinly sliced
- 1 pcsbell pepper, cored and roughly chopped
- 2 pcstomato, roughly chopped
- 1 pcslemon, juiced and zested
- 2 tspdried oregano
- 1 tbspfresh rosemary, chopped
- 1.5 tspsalt
- 0.5 tspblack pepper, freshly ground
- 3 tbspolive oil
- 0.5 cupchicken broth
garnish
- 50 gfeta cheese, crumbled(optional)
- 1 tbspfresh parsley, chopped(optional)
Equipment
baking sheet · large bowl · parchment paper · cutting board · knife
The method
Step by step
- 1
Preheat your oven to 160°C (325°F).
About 10 min
- 2
In a large bowl, combine the lamb shoulder pieces, potatoes, onion, garlic, bell pepper, and chopped tomatoes.
About 5 min
- 3
Add the lemon zest, lemon juice, dried oregano, rosemary, salt, pepper, and olive oil to the bowl.
About 2 min
- 4
Toss all the ingredients together thoroughly to ensure the lamb and vegetables are well coated with the seasonings.
About 3 min
Cook’s note: Using your hands can help distribute the flavors evenly.
- 5
Tear off four large sheets of parchment paper, approximately 50x50 cm (20x20 inches) each. Lay two sheets on top of each other, then repeat with the remaining two.
About 1 min
Cook’s note: Doubling the parchment paper helps prevent tearing and keeps the juices sealed in.
- 6
Divide the lamb and vegetable mixture evenly among the two sets of parchment paper.
About 2 min
- 7
Pour half of the chicken broth into each parchment parcel.
About 1 min
- 8
Fold the edges of the parchment paper tightly to create sealed packages, ensuring no gaps for steam to escape. You can use kitchen twine to secure them if needed.
About 3 min
Cook’s note: The goal is to create a steamy environment inside for tender meat.
- 9
Place the sealed parchment parcels on a baking sheet.
- 10
Bake for 3 hours, or until the lamb is fall-apart tender.
About 3 hr
Cook’s note: The long, slow cooking is key to achieving maximum tenderness.
- 11
Carefully remove the baking sheet from the oven and let the parcels rest for 10 minutes before opening.
About 10 min
Cook’s note: This resting period allows the juices to redistribute, leading to more succulent meat.
- 12
Open the parcels carefully, as steam will escape. Divide the lamb and vegetables among serving plates.
About 2 min
- 13
Garnish with crumbled feta cheese and fresh parsley, if desired, before serving.
About 1 min
Cook’s note: A squeeze of fresh lemon juice can brighten the flavors.
Per serving
Nutrition
- Calories
- 1,022.9kcal
- Protein
- 54.6g
- Carbs
- 34.3g
- Fat
- 79.4g
- Fibre
- 6g
- Sugar
- 6.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftovers in an airtight container in the refrigerator.
Reheat gently in the oven or microwave until warmed through.
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