Thanks Point to remember – cut the tomatoes quite thick and use the majority on top of the meat; they will almost turn into sun dried tomatoes; very concentrated and rich… lovely! The liquid in the bottom of the tray is just to catch any juices that leak from the foil wrap and stop them burning.. Let me know how you get on! We just used a mix of Australian hardwoods for the smoke. I think we popped back there at least 4 times during our stay; to sample their souvlaki, gyros and oh so tender kleftiko. I love lamb done in any way – its my ultimate meat. T. Hi theo Hope it all works with just foil. The birth of Lamb kleftiko; to avoid being caught they would dig a large pit and make a fire during the day when the flames wouldn’t be seen, eventually the fire would burn out leaving just the glowing embers. I love throw it all in recipes and this was easy to follow and georgeous Hi Annie, in short – yes! Also, sorry to be a pain, to get a smokey/bbq flavour to the goat should we unwrap the goat (partially or fully?) AMENDMENT: What a great recipe! 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. Try our new meal planning service for FREE today! Your email address will not be published. Kalo prama has gone by various names; for years I thought it was […]. Theo. Please click the link and start receiving recipes! Hi theo! Especially if you want to make super easy flatbreads without yeast. Leg of Lamb Marinade for Butterflied Leg of Lamb (perfect for BBQ or Grill) A good leg of lamb marinade makes all the difference to elevating a gorgeous cut of butterflied leg of lamb from great to the sublime (or at least I think so…) This humble marinade is paired perfectly with a butterflied leg of lamb opposed to a whole leg of lamb that you might cook in the oven. You could cook it the day before wrapped, let it cool then pop it in the fridge. Theo. Thank you so much for letting me know – always brings me a massive smile hearing that! Unwrap the parcel and scrunch the foil and parchment under the rim of the tin, baste the Thanks Theo! My first experience of Lamb Kleftiko was in the Troodos mountains, but minus the bandits. It even surpassed my honeymoon in Kenya. I made this Saturday with a whole shoulder wow it’s fantastic, Thats awesome Donna! I use leg cos it’s most easily available but still has enough fat on it to give it a full flavour. I did turn the heat up higher for the final 15 minutes (250 C) after reading one of the comments about leg not crisping. Rub the paste all over the lamb, pushing deep into the holes. I’m going to try doing it with goat next. On a chopping board make several slashes all over the lamb with a sharp knife. Spoon a generous serving of potatoes on a plate, place the shredded lamb on top and drizzle over the tray juices. Smash the garlic bulb with the palm of your hand and peel the garlic gloves. ), Teaspoon of smoked paprika (OK, not a traditional ingredient but I think it adds a little smokiness that is missed by cooking it in the oven). ... We offer a range of delicious Cyprus dishes, along with traditional Greek grilled meats and seafood. xx, Hi Theo. I often think back to our peaceful, tranquil time in Greece and when I do, I always feel a sort of melancholy, a sad pang in my heart and I suppose that could be considered as a sort of tribute to a rather special part of the world. I love reading comments like yours! Hey Clive, Thank you for commenting – I really appreciate it. And perhaps most importantly, the alcohol was local and cheap. It always makes my day hearing about people enjoying my recipes! And I will never have a holiday like that again! https://www.compassandfork.com/recipe/cook-greek-lamb-enjoy-easter This site uses Akismet to reduce spam. Think of the fresh aromas of mint and lemon and imagine walking into the kitchen with this in the oven. And what about a freshly chopped Greek salad? I’m now wondering if I should have ordered 2 shoulders instead. That’s brilliant – I’m so pleased you loved it! “Kleftiko” is a Greek word that means “in the style of the klephts”, a group of bandit who stole lambs and then cooked them in a sealed pit to avoid the smoke being seen. Yes, correct, you are literally opening the package; so no need to remove the meat or anything. sob.). Crush together the garlic cloves and 1 tsp salt using a pestle and mortar. It needed at least 6 hours. This is literally two ingredient flatbread. I’d almost be tempted to turn off the heat at this stage and just let it rest in the residual smoke. Simple and easy to make in your slow cooker or Instant Pot. Once cooked, rest (covered) for 20-60mins before unwrapping & roasting on high heat to colour. Then lay out a large piece of foil; and prepare the base to sit the lamb on. I’m sorry to hear that! If using a large lamb shoulder leave it in the oven for an extra hour. I’ve amended my previous comment to make it clear. The family loved it for Easter. The sea mirrored the sky, a deep azure that glistened and sparkled as the sun’s rays bounced off the calm surface, with schools of fish that danced underneath, tickling our toes as we swam. To cook the lamb, fire up the barbecue, or heat the oven to 220C/200C fan/gas 7. Yes, 4 hours will be perfect! Slice each clove in half and then insert each sliver into the incisions, Season generously with salt, pepper and oregano and place into a freezer bag. I have two 1.5kg boneless lamb shoulder’s for a dinner party of 6 can I use these for slow cooking Kleftiko and do I need to reduce the timings? In one response to a subscriber’s question you say you only wrap the tray and the meat should be protected by either baking paper or potato slices, but in both the recipe and the video demo of the recipe, it clearly shows you wrapping the piece of meat. Take a large roasting tray and line it with two lengths of strong foil, lying them over each other to create a cross. Fabulous! Well, you’ve come to the right spot! **Please check your junk mail folder if not received yet*, 2 large ripe tomatoes cut into thick slices, Few heavy glugs of extra virgin olive oil, Tablespoon of dried oregano (preferably Greek of course! I haven’t got an answer for you but wanted to reply to let you know it was received. The key thing to keep in mind is goat is a much leaner meat than lamb, which also means it can dry out quicker if not looked after. Lamb Kleftiko is a fantastic Greek dish for spring when it's not quite barbecue time, perfect for Sunday lunch. Yes, cook 1/2 a shoulder for about 3 hours instead of 4. slow cooked mouth melting lamb shank in a clay pot with tossed potatoes and vegetables. It’s on the menu again for tomorrow night. Hi Veronica, What can I do to take me back to that moment in time though? Then just before you de-robe the beast, top the wood up (but try to keep the temp stable) and let the smoke hit it for a bit. Just right in fact for my pasty ginger skin. Wonderfully fragrant lamb infused with lots of garlic, lemon juice and oregano. Please activate your email. This is my kalo prama recipe. Whether it’s a fragrant biryani, a slow-roasted centrepiece or a spiced-up kebab, lamb can stand up to big flavours and is always a crowd-pleaser. Cathy, Thanks Cathy, I’m so pleased you enjoyed it! How would you adapt your recipe for goat cooking over charcoal indirectly? I had no problems using a leg of lamb rather than shoulder. Almost done! There's nothing like fragrant leg of lamb flavoured with garlic, lemon and oregano to bring a Greek holiday to the table. We’re thinking of trying your Kleftiko lamb recipe but were thinking of trying goat and cooking it in a Texas offset bbq/smoker. Tablespoon of dried oregano ((preferably Greek of course! )), Teaspoon of smoked paprika ((OK, not a traditional ingredient but I think it adds a little smokiness that is missed by cooking it in the oven)). It produces the rich flavor from the herbs used in the cooking process, like oregano, cinnamon stick, thyme leaves, and much more. Thanks! To go in the pot: a leg of lamb (of course! I hope that helps and thank you for your lovely comments! Happy new year too you. Yes, I’ll take that too. This was my first attempt at cooking lamb and it was the best lamb I’ve ever tasted! Point to remember – cut the tomatoes quite thick and use the majority on top of the meat; they will almost turn into sun dried tomatoes; very concentrated and rich… lovely! :/, Sorry for the confusion! Theo, Thank you. Thank you! Thanks! Ainsley Harriott travels to the tiny Greek island of Alonissos in his search for the world's best al fresco recipes. I did a test run the week before just to make sure. Thank you! But generally, low and slow (lower and slower than lamb) should work fine – but let me know how you get on! It turned out beautifully. It turned out delicious last time & reminded us of our Greek holiday flavours. Ever wondered how to make flatbreads? It’s one of my favourites! If you get a chance Clive please do give the shoulder a test run and let me know how you think it compares to the leg. If you liked this recipe – sign up below to receive exclusive new recipes just for you. Maybe your friends or fellow chefs know more about this ?thanks Chris . OK, the foil debate… There’s nothing scientifically conclusive about the health aspects of food being cooked in foil. The Kleftiko will come out delicious I’m sure! Wrap in foil several times to ensure it is sealed. I’ve seen lots of recipes saying to use leg of lamb to slow cook. Hi Theo Theo If you decide to use the slow cooker and the redwine recipe I mentioned, then a nice leg of lamb would work great (shoulder would still be fine but might be a bit more sloppy – when cooking the shoulder in a dry heat (oven) it renders the fat really well, not sure you would get the same effect in the slow cooker with the shoulder), either way, you’ll want to do it long and slow (possibly get it going the night before on low setting in slow cooker), and then once cooked; let the lamb leg rest inside the slow cooker submerged in all the juices for an hour – this will keep it really tender. , lamb in fridge marinated in your recipe with the addition of a little red wine over night. Drizzle a little olive oil over the meat and place it straight back in the oven to colour. https://www.olivemagazine.com/recipes/meat-and-poultry/lamb-kleftiko More than likely it will come out dry, I love the leg of lamb for BBQ’s (butterflied leg of lamb to be exact) and roasting rare – if you are slow cooking use the shoulder. I used a leg and, whilst the flavours and aromas were lovely, the meat was dry and uninteresting. Cheers Craig. Wrap the actual meat in baking paper and then foil for best results. Kind regards Craig. Something went wrong - please contact us to get you started! A small family run place with bougainvillea climbing up side of the building, framing balconies and perfuming the air. Drizzle olive oil over the top of the meat and place the rest of the ingredients all over the top. 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