RICK STEINS SLOW COOKED GREEK LAMB RECIPE
This recipe is inspired by something I saw on Rick Steins From Venice to Istanbul TV series recently. He cooked Kleftiko Lamb and that included Feta..
Provided by Jerry Pank
Categories garlic recipe,garlic recipe,garlic cookery,garlic dish,black garlic dish, cooking with lamb,lamb recipe,classic lamb dish,lamb dish, main course,main recipe,primary dish,primary meal,main meal,main-course,primary-course, meat recipe,meat dish,carnivore food,carnivore,flesh cookery,meat course,meaty grub,meat dinner, slowcooked,slow-cooking,slowcooking,slow cooker recipe,
Time 3h15m
Yield 4
Number Of Ingredients 16
- Ingredients
Half a leg of lamb |
2 carrots, peeled and sliced |
1 parsnip, peeled and chopped |
1 onion peeled and roughly chopped |
8 cloves of garlic, smashed under a knife |
1 red pepper, de-seeded and sliced |
1 big sprig of rosemary |
2 bay leaves |
200 ml chicken stock |
2 tablespoons lime juice |
2 tablespoons olive oil15 block peppercorns |
10 Szechuan peppercorns |
1 tablespoon dried parslet |
1 tablespoon dried oregano |
A few stalks of celery |
8 button mushrooms, cleaned and left whole |
Steps:
- Pop everything in the slow cooker
- Seal the edge of the slow cooker with scrunched-up tin-foil while it cooks
- Cook on high for a maximum of 3 hours
- Half-way through, give everything a good stir and turn the meat over
- If it looks to be drying out, add a little more water, conversely, simmer over a high heat if there is too much liquid.
Nutrition Facts : ServingSize 1 Serving, Calories 195 calories
LAMB KLEFTIKO RECIPE (GREEK LAMB COOKED IN PARCHMENT PAPER)
The very best traditional Greek lamb kleftiko recipe (kleftico)! Juicy, tender, melt-in-the-mouth Greek lamb cooked in parchment paper with fluffy potatoes.
Provided by Eli K. Giannopoulos
Categories Main
Time 4h30m
Number Of Ingredients 15
- Ingredients
1-1.2 kg/ 35 oz. leg of lamb, boneless (approx. 2kg/ 70 oz. bone in) |
2 small red onions |
2-3 bell peppers (green, red, orange) |
4 cloves of garlic (2 sliced and 2 whole) |
2 tbsps mustard |
juice of half a lemon |
1 tbsp dried oregano |
1/2 a cup olive oil |
1/2 a cup dry white wine |
200g kefalotyri or Graviera or any had yellow cheese, cut into cubes (7 oz.) |
5 medium sized potatoes |
1/2 ripe tomato, sliced |
salt and freshly ground pepper |
parchment paper |
kitchen string |
Steps:
- To prepare this Greek lamb kleftiko recipe, start by washing thoroughly the lamb and cut into portions (approx. 5*6 cm). Place in a large bowl or basin and set aside.
- Prepare the vegetables for the lamb kleftiko. Cut the onions in half and then in four wedges. Cut the peppers in 2-3 cm chunks and slice 2 cloves of garlic. Add the vegetables in the bowl with the lamb and pour in the olive oil, white wine and lemon juice. Add the mustard, 2 whole cloves of garlic, sprinkle with oregano and season with salt and pepper. Use your hands to blend all the ingredients together. Cover the bowl with plastic wrap, chill and let marinade for at least 2 hours. It's best to leave the meat for the lamb kleftiko marinade overnight, to soak up all the wonderful flavours.
- Once the meat for the lamb kleftiko is marinated, return the lamb at room temperature. In the same bowl add the cheese (cut into 2cm cubes) and blend. Preheat the oven to 180C.
- To prepare the potatoes for this lamb kleftiko recipe, peel the potatoes and cut in four pieces. (The lamb kleftiko will require about 2 1/2 hours baking, so it's best to cut the potatoes in large pieces, to keep their shape.)
- Now it's time to wrap the lamb kleftiko in parchment paper. Lay 4 long pieces of parchment paper to form a star. Pop the potatoes in the centre of the parchment paper and season with salt and a pinch of oregano. Pour the marinade from the lamb over the potatoes and set the lamb and vegetables on top of the potatoes. Layer with the sliced tomato and enclose the lamb kleftiko into a pouch. To enclose the lamb kleftiko hold the parchment paper from the edges, crosswise and grab with your hand in the middle, just above the stuffing and squeeze. Use the kitchen string to tie tightly the whole thing together, just above the stuffing and lift into a roasting tin.
- Roast the lamb kleftiko in the oven for about 1 hour 45 minutes until tender. Remove the tin from the oven and increase the temperature to 220C. Unwrap the lamb kleftiko and scrunch the parchment paper under the rim of the tin. Baste the lamb with the juices and return in the oven for a further 20 mins until browned. Remove the pieces of lamb from the pouch and wrap them in some foil to rest. Toss the potatoes and return in the oven for about 20 minutes, until nicely coloured.
- Return the lamb pieces in the roasting tin and serve the lamb kleftiko as it is. Enjoy!
Nutrition Facts : ServingSize 1, Calories 714kcal, Sugar 4.8g, Sodium 1236.9mg, Fat 37.2g, SaturatedFat 11.8g, UnsaturatedFat 23.1g, TransFat 0g, Carbohydrate 33.4g, Fiber 5.5g, Protein 57.4g, Cholesterol 152mg
LAMB KLEFTIKO
Seal a leg of lamb in a parcel then roast it long and slow with garlic, lemon, herbs and potatoes to soak up the delicious juices
Provided by Good Food team
Categories Main course
Time 5h30m
Number Of Ingredients 21
- Ingredients
6 garlic cloves |
3 tbsp roughly chopped oregano |
1 tbsp roughly chopped rosemary |
zest 1 lemon and juice of 2 |
½ tsp ground cinnamon |
3 tbsp olive oil |
2kg leg of lamb |
1kg Desiree potato, halved or quartered |
5 bay leaves |
250g Greek yogurt |
juice ½ lemon |
1 tbsp olive oil |
handful mint, shredded |
1 ½ tsp red wine vinegar |
1 ½ tbsp extra-virgin olive oil |
100g baby spinach |
small bunch parsley, roughly chopped |
½ red onion, finely sliced |
175g cherry tomatoes, halved |
½ cucumber, halved lengthways, deseeded and sliced |
75g black Kalamata olives, stoned and quartered |
Steps:
- Crush together the garlic cloves and 1 tsp salt using a pestle and mortar. Add the herbs, lemon zest, cinnamon, some black pepper, crush a little more, then stir through 2 tbsp of the olive oil.
- Using a sharp knife, create lots of holes all over the lamb, and rub in the paste, pushing it deep into the holes. Transfer the lamb to a large food bag, pour in the lemon juice and marinate overnight.
- The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 160C/140C fan/gas 3.
- Lay 2 long pieces of baking parchment on top of 2 long pieces of foil - one widthways, the other lengthways to form a cross. Pop the potatoes in the centre of the parchment and toss with the remaining oil and some seasoning. Bring up the sides of the foil, then pour the marinade from the lamb over the potatoes and throw in the bay leaves.
- Set the lamb on top of the potatoes and scrunch the foil together tightly to completely enclose the lamb. Lift into a roasting tin and roast in the oven for 4½ hrs until very tender.
- Remove tin from the oven and increase the temperature to 220C/200C fan/gas 7. Unwrap the parcel and scrunch the foil and parchment under the rim of the tin, baste the lamb with the juices and return to the oven for a further 20 mins until browned. Remove the lamb from the tin, wrap in foil and rest.
- Turn the potatoes over and return to the oven for 30 mins, then season with salt. While the potatoes are cooking, stir together all the ingredients for the yogurt.
- Combine the red wine vinegar, oil and some seasoning to make a dressing for the salad. Toss together the remaining salad ingredients, adding the dressing when you're ready to eat. Serve the lamb with the potatoes and meaty juices, with the salad and yogurt on the side.
Nutrition Facts : Calories 729 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 57 grams protein, Sodium 2.3 milligram of sodium
KLEFTIKO-STYLE LAMB SHANKS
Make these Greek-style lamb shanks for a one-pot dinner that's sure to please - and without too much washing-up. Lemon, herbs and feta mean it's full of flavour
Provided by Tom Kerridge
Categories Dinner, Main course
Time 3h30m
Number Of Ingredients 13
- Ingredients
4 lamb shanks |
4 garlic cloves , roughly chopped |
1 tsp dried rosemary |
1 tsp dried thyme |
2 tsp dried oregano |
large pinch of ground cinnamon |
3 bay leaves |
1 large lemon , juiced |
2 tbsp olive oil , plus extra for drizzling, if needed |
1 ½kg waxy potatoes , chopped into large chunks |
1 red pepper , deseeded and chopped into chunks |
100ml white wine (or use water) |
150g feta , crumbled into large chunks |
Steps:
- Put the lamb shanks in a large bowl with the garlic, rosemary, thyme, dried oregano, cinnamon, bay leaves, lemon juice (drop in the juiced halves as well), and olive oil. Season well, then toss everything together. If you have time, chill overnight.
- Heat the oven to 190C/170C fan/ gas 5. Tip the potatoes and peppers into a large roasting tin, then pour over the wine. Remove the lamb from the marinade and set aside, then pour the leftover marinade over the veg. Toss to combine, then arrange the lamb on top of the veg. Cover tightly with foil and bake for 2 hrs 30 mins. Remove the lamb from the tin, turn all the veg over, then turn the lamb over and return to the tin on top of the veg. Drizzle over a little more oil, if the tin seems dry. Bake for 30 mins more, uncovered, until the lamb is falling off the bone and the potatoes are golden around the edges. Leave to rest for 5 mins, then scatter over the feta and fresh oregano, if using.
Nutrition Facts : Calories 737 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 57 grams protein, Sodium 0.3 milligram of sodium
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From justaboutcyprus.com
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PIN ON RECIPES - PINTEREST
Jan 15, 2016 - Swap your traditional roast lamb for Rick Stein's Greek slow-cooked lamb kleftiko. Roasted for over 2 hours with garlic, tomatoes, peppers and potatoes, the lamb is succulent and falls from the bone. Enjoy leftovers the next day in warm flatbread.
From pinterest.co.uk
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From worldfoodstory.co.uk
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From supergoldenbakes.com
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From foodnewsnews.com
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From sbs.com.au
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From oliveandmango.com
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2019-06-09 Preheat your oven to 425 f (convection ovens) or 450 for (standard ovens) for 30 minutes, then lower it to 325 f (conventional ovens) or 350 for (standard ovens) and allow it to bake for 3 1/2 hours. Once cooked, remove from the oven and open the paper to baste the lamb with the remaining juices.
From canadiancookingadventures.com
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From mouthwateringvegan.com
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LAMB KLEFTIKO | RECIPE | GREEK RECIPES, SLOW COOKED LAMB
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From pinterest.com
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KLEFTIKO - OOH LA LOIRE
2020-11-01 salt and pepper. preheat oven to 190C. Combine the meat, potatoes and garlic in a large dish. Sprinkle with dried and fresh herbs, olive oil, lemon juice, 2 teaspoons of salt, plenty of black pepper, and 100ml water. Mix well and place the meat in with the potatoes. Drizzle with Mac little more oil. Cover with foil and a well fitting lid and ...
From oohlaloire.com
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GREEK SLOW COOKED LAMB! LAMB KLEFTIKO RECIPE - THEOCOOKS
2014-02-23 Lamb Kleftiko – Method: First; season your meat all over. Then lay out a large piece of foil; and prepare the base to sit the meat on. Drizzle some olive oil, sprinkle half the sliced onion, a bay leaf, some rosemary, some of the oregano, some of the tomato slices and a couple of slices of lemon and half the garlic.
From theocooks.com
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