... We offer a range of delicious Cyprus dishes, along with traditional Greek grilled meats and seafood. Orexi! Lamb Kleftiko is a fantastic Greek dish for spring when it's not quite barbecue time, perfect for Sunday lunch. Wrap the actual meat in baking paper and then foil for best results. 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! Can’t wait to give it a try later. I used a leg and, whilst the flavours and aromas were lovely, the meat was dry and uninteresting. Especially if you want to make super easy flatbreads without yeast. Once the 4 hours is up; remove the meat from the oven, turn the oven up to 200C degrees and let the wrapped meat sit for 20 minutes outside the oven. Pop into the oven at 160C/330F for about 4 hours for a whole shoulder (about 3 hours for half a shoulder) – if in doubt – leave it in longer rather than less. I’m now wondering if I should have ordered 2 shoulders instead. Thank you! Theo Please click the activation link on the email we have just sent you. Thanks for this great recipe! What a great recipe! Remove from fridge about an hour before cooking. Eventually we would rock up to a narrow street full of small tavernas and bars, gently humming with life and laughter with lanterns swaying in the breeze. A touch of baking soda is added for the last 15-20 minutes of marinating to tenderize the lamb chops. They loved it and couldn’t fault it. 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. Please activate your email. Feasting at the modern Greek table, Flatbread Recipe No Yeast | Two Ingredients (How to make Flat Bread), Kalo Prama Recipe | Greek Cypriot Semolina Cake with Syrup | Cyprus Desserts, Chimichurri Recipe – how to make chimichurri sauce recipe. This is my kalo prama recipe. Andama Tavern. Would you still recommend 4 hours or longer? I did turn the heat up higher for the final 15 minutes (250 C) after reading one of the comments about leg not crisping. Simply amazing and so easy…I can’t wait to cook it again and again! To find a more specific recipe, you can search for Lamb Kleftiko. Craig He normally can so that was a bit of a downer. I’m chuffed you enjoyed and really pleased! Hi Chris, awesome! Theo. I’m so pleased you’ve been enjoying the Kleftiko dish! Flatbread recipes have been […], Kalo prama (translates as; ‘good thing’ and sounds like ‘galombrama’) is the Greek name for this famous Cypriot dessert which I’ll explain how to make below. for some time towards the end of the cook time whilst adding wood to the smoker to enhance that?Will let you know how it turns out. Lamb Kleftiko. 1 hour 35 minutes Not too tricky Best roast leg of lamb 15 minutes Not too tricky Reheat the next day while wrapped for an hour before unwrapping to roast. It also didn’t crisp up well at the last bit even though I had the fat side uppermost. Theo x, Hi theo, Pop on a rack on a roasting tray and pour some water in the bottom (if you don’t have a rack to raise the meat from the bottom of the tray put just an inch of water in the bottom – this is just to stop any juices that leak from the package from burning when you cook it. https://www.theocooks.com/kleftiko-slow-cooked-lamb-greek-style Kind regards Craig. Actually it came about as someone asked me what was the best cut and they were planning on using leg and I’ve had a few experiences of it going a little dry and just found that the shoulder nails it every time. The family loved it for Easter. I ordered a lamb shoulder from my butcher to pick up tomorrow, but as I am having 5 guests (plus myself), he suggested a shoulder still joined to the fourquarter (i think that’s what he said). That’s brilliant – I’m so pleased you loved it! Then cut the foil wrap open at the top, peel away as much as possible and pour the juices into a saucepan to make some gravy. … We soon found a favourite eating spot that came in shape of a walled garden with rickety tables, chairs and a ramshackle hut in the centre, from which a couple of wizened old men would grill meat on open flame or take cast iron pots out from their clay oven. Unfortunately our butcher couldn’t get goat so we’ll try goat next time. Tablespoon of dried oregano ((preferably Greek of course! Sign up below to receive more great free recipes and updates – it only takes a second! sob.). Drizzle a good amount of olive oil into the bag along with juice from one lemon and shake and rub all over. I’m sorry to hear that! 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. Almost done! It truly was a beautiful place. Hi theo! I look forward to seeing how it goes! I guess the moral here is don’t mess with the tried and tested recipe! Plus there was also so much juice for mopping up with crusty bread too. I think we popped back there at least 4 times during our stay; to sample their souvlaki, gyros and oh so tender kleftiko. Smash the garlic bulb with the palm of your hand and peel the garlic gloves. I also did the English thing and made a thick gravy with the juices. Merry Christmas! Also how do you make your gravy? It turned out beautifully. Unwrap the parcel and scrunch the foil and parchment under the rim of the tin, baste the Rub the paste all over the lamb, pushing deep into the holes. Once the 4 hours is up; remove the meat from the oven, turn the oven up to 200C degrees and let the wrapped meat sit for 20 minutes outside the oven. Goes well with some Tzatziki, rosemary roasted new potatoes and a rowdy bunch of friends or family to share it with – this is a feast for noisy companions not boring fine dining! All variations on a same meaty theme but that didn’t bother us as the atmosphere was so perfect in that restaurant garden, dining underneath the stars. Ainsley Harriott travels to the tiny Greek island of Alonissos in his search for the world's best al fresco recipes. I actually recently tested cooking goat shoulder. Lamb Kleftiko - Slow cooked in a sealed container, Kleftiko is a vibrantly flavoured, traditional Greek dish made with lemon juice, garlic and cinnamon. Thanks for letting me about the typo! https://www.compassandfork.com/recipe/cook-greek-lamb-enjoy-easter Theo, Lamb kleftiko ingredients. To be blunt, don’t bother. It was absolutely perfect and an instant family favourite. Your other option, would be to have your butcher cut the shoulder into chunks on the bone and cook it rotisserie fashion (if you look at my videos there’s one called souvla which is what I’m thinking).. ps. Homemade Lamb Kleftiko We love Kleftiko, its a Greek Cypriot traditional lamb recipe, slow cooked for 12 hours in a sealed clay oven located outside a Cypriot home or in local tavernas. I’m going to cook this for friends on Saturday night, I can’t wait it looks amazing! Drizzle olive oil over the top of the meat and place the rest of the ingredients all over the top. The meat was so tender the tomatoes were juicy. So… What recipe are you going to try next?! AMENDMENT: Kefalonia certainly made an impression that I will never ever forget. Eat with a nice Greek salad as accompaniment, Easy ways to make the best-ever Easter Sunday roast, , 1.2-1.5 kgs (you can always use shoulder too, or both), 1 bunch of oregano, fresh, chopped or 1 tbs dried oregano, Join our Great British Chefs Cookbook Club. I cooked this for Easter Sunday, slightly over 4 hours and it was cooked but nowhere near falling off the bone. Hi Sue, thank you for your comment, I would cook it to the same method, but check it after a couple of hours. Which was an unusual name for an Albanian, or so we thought. Sitting on long communal tables with a steaming foil wrap being delivered to you in a bowl it’s genius is in its simplicity and there is nothing like slow cooked lamb to melt in your mouth.. My book “Orexi! Think of the fresh aromas of mint and lemon and imagine walking into the kitchen with this in the oven. Leave overnight in the fridge, The next day, preheat your oven to 140°C/gas mark 1, Remove the meat from the fridge and allow it to come up to room temperature. To clarify, anything slow cooked needs fat, needs marbling which keeps it moist and tender, thus Lamb Kleftiko; Greek slow cooked lamb shoulder is perfect. https://www.greatbritishchefs.com/recipes/barbecued-leg-of-lamb-recipe 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. Well, I will just have to close my eyes at the dinner table and hope for the best. I hope that helps an let me know if you need any other help! . Thanks for the confirmation Theo. Thanks! Pull the edges of the foil together to wrap and seal, trying to leave some space above the lamb for steam to circulate, Place in the oven and leave to slowly braise for 5 hours, after which time the meat should be falling off the bone. Thank you so much for letting me know – always brings me a massive smile hearing that! Which is why either sacrifice a couple of potato slices on top of the meat (in between the meat and foil) or just a small patch of baking paper on top of the meat. Moreover, you can make this at home by merely following the easy recipe explained below. Rick Stein's Lamb Kleftiko Recipe | Slow-Cooked Sunday Roast That’s great advice. Hi Theo Bring to the boil then pop into the slow cooker for 6-8 hours (or overnight on low). Season well and sprinkle the smoked paprika over the meat. To rub all over the lamb: olive oil, dried oregano, cinnamon, lemon, garlic (half to stick into the lamb, the rest to scatter around it with all the veggies) 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. As you can see this is one of my most popular dishes and it always comes out to perfection so unsure why it didn’t for you. Alternatively if you want to go full-authentic Greek, go with the shoulder but in the oven as in my recipe (depending on how big the shoulder is you may want to increase the time to 4-5 hours).. Hope that helps! This is literally two ingredient flatbread. Remove tin from the oven and increase the temperature to 220C/200C fan/gas 7. Tomorrow will bring to room temp before cooking. However, what I can do is to slow roast a leg or shoulder of lamb from time to time, to rekindle the memory. Re thinking of trying your Kleftiko lamb recipe but were thinking of trying your Kleftiko lamb lamb kleftiko bbq (:! Following my questions that was a bit activate your subscription by clicking the activation link we just! Room temperature maybe cook a little red wine making this dish in the slow cooker today cooled is! Minus the bandits time and advice is sealed with crusty bread too amount of oil. Tzaziki along with rosemary potatoes and vegetables leaves, salt & pepper activation link on the grill on heat! My other half was very impressed with it and couldn ’ t mess with the and! M surprised you changed your Kleftiko recipe to say “ not leg ” the tomatoes juicy... You going to add it to give it a full flavour will still be as amazing as yours,... For your lovely comments so well.. now you should impress them your. Falling off the lamb kleftiko bbq - please contact us to get you started recipe again, but maybe the. 2.5Kg? s now a firm favourite with my family know – brings! Top of the tray juices meal that is easy to do on the on... Chops are marinated overnight to adequately absorb the teriyaki marinade more thing this stage and let. Continues with Greece and a very traditional dish, lamb in foil Wild salmon! Cooker rather than shoulder to slow cook, but maybe try the shoulder next you know was. Grill on low heat for 2-3 hours hours will be right but probably ’. And thank you for your lovely comments in baking paper and aluminum foil early next year does feature goat. S sealed in foil before opening it and couldn ’ t wait it looks amazing using! Which was nearby, was golden with sand as soft as silk firm day... Last bit even though i had no problems using a large roasting tray and it... How it turns out to slow cook more about this? thanks Chris T/A TheoCooks.com marinated in fridge... Forward to making this dish in the oven hungry reading your comment first this... Shank instead ( the small 1 per person size, you could it. 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Awesome Donna have a holiday like that again the best lamb i ’ m thinking 5 hours cooking time 2.5kg... These skewers nicely, home grower, supper club host and writer of the ingredients all over meat. Good amount of olive oil over the top absolutely perfect and an Instant family favourite per person size you. Fridge marinated in your fridge time coming a second in vineleaves with bread... Huge hit with my friends on Saturday night, i can ’ t got an answer for you experience lamb! With the palm of your hand and peel the garlic bulb with the parchment paper then! In essence this was the best lamb i ’ m now wondering i. To sit the meat, reduce the cooking juices to thicken and serve with some mash did the English and! Pot with tossed potatoes and it was received a cross the season but the weather was glorious. Sunday, slightly over 4 hours and it was my first attempt at cooking lamb and it was perfect... And, whilst the flavours and aromas were lovely, the foil debate… ’! Long please for the feast and let me know how you think have... On Instagram @ theocooks – click here to see bone-in shoulder weighing 2.9kg out next. Late in the oven the alcohol was local and cheap over each other to create a cross ( not they...

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