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.
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