2 January 2016

Recipe 23: Aromatic Lamb Cooked In Parchment Paper (Αρνί Μυρωδάτο Στη Λαδόκολλα)

It's been way too long since my last blog. But this year I've decided to keep you all busy with many posts.This is a great recipe from Greece, quite similar to Kleftiko (which seems to be a favourite with tourists). Very easy to make and combines a few basic ingredients to create a delicious dish, full of flavours.

Ingredients (for 4 people):
1 kg lamb (ideally leg, with no bones)
500gr potatoes
450gr kefalotiri cheese (if you can't find Kefalotiri, you can use Romano or Pecorino cheese instead)
3 gloves of garlic, finely chopped
Juice of one lemon
2 bay leaves
1 sprig of parsley
Pinch of dried oregano
Pinch of dried mint
Salt & pepper
Extra virgin olive oil
Parchment paper

1) Wash the meat and cut it into portions. Place it into a bowl, together with the lemon juice, a bit of olive oil, garlic, salt, pepper, oregano and bay leaves. Mix it well and leave it to marinade for a bit.

2) Cut the potatoes into round slices.

3) Take a large sheet of parchment paper. Place a few potato slices in the centre. Place a piece of lamb on top of them, followed by parsley leaves, a bit of dried mint and two spoonfulls of the marinade. Place a slice of cheese on top.

4) Fold the paper like a little parcel. If you haven't done this before, it takes a bit of practice. In fact, as long as the juices when cooking do not escape the paper, you can fold it as you like.

5) Place the parcels in a roasting tin. Cook in the oven, at 200C, for about two hours.

6) When ready, carefully open the parcels and empty the ingredients and juices into a plate. Serve immediately.

Notes: In the recipe above, I used hard cheese instead. I prefer hard cheese because when cooked for hours it keeps its shape and turns into a deliciously crispy slice, instead of melting into the meat. So, you can use Parmesan instead, for example. When I made the dish (in the photos), I used a Spanish cheese called Vicente Pastor Zamorano Gran Reserva.

No comments:

Post a Comment