Best Arnaki Kleftiko Bandits Lamb Recipes

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ARNAKI KLEFTIKO (BANDIT'S LAMB)



Arnaki Kleftiko (Bandit's Lamb) image

This recipe is an adaptation of a dish fixed in the mountains by guerillas (bandits) who needed to cook without being seen. They placed the meat on coals in a hole, covered it up, and let it cook for up to 24 hours. No trace of any stolen animal, and no smell of cooking meat to give them away.

Provided by Member 610488

Categories     One Dish Meal

Time 2h50m

Yield 4 serving(s)

Number Of Ingredients 10

4 lbs leg of lamb
12 garlic cloves, peeled
6 ounces cheese, cut in cubes (kefalotyri, pecorino)
1 tablespoon olive oil
4 lbs baking potatoes (peeled and cut in half or quarters)
3 medium carrots, cut in chunks
sea salt
fresh ground black pepper
5 sheets of parchment cooking paper
water

Steps:

  • Preheat the oven to 480°F
  • Rub the lamb with a little olive oil, and sprinkle with salt and pepper to taste.
  • With a sharp knife, pierce the lamb and insert a clove of garlic and a piece of cheese into each opening. Do this until the cloves are all inserted into the lamb.
  • Drizzle the potatoes and carrots with any remaining oil, season to taste with salt and pepper.
  • On a clean work surface, spread out the parchment sheets and lay the lamb in the center, with the potatoes and carrots. If there is any remaining cheese, add as well.
  • Close the parchment paper and secure well, tucking the sides underneath to make a packet.
  • Fill a roasting pan 1/3 full of water, add the packet and cook for 2 hours 30 minutes, adding more water to the pan as needed to keep from getting dry.
  • When done, lift the entire packet onto a serving platter, and cut open at the table to serve.
  • Alternate preparation: Cut meat into serving size portions and wrap each portion, together with portion-size serving of potatoes and carrots, individually. Set side by side in roasting pan to cook, and serve one packet to each plate.

ARNAKI ARAKA (LAMB WITH PEAS)



Arnaki Araka (Lamb With Peas) image

Provided by Molly O'Neill

Categories     dinner, one pot, main course

Time 1h20m

Yield 6 servings

Number Of Ingredients 9

2 pounds boneless lamb shoulder, cut into 2-inch cubes
2 tablespoons unsalted butter
10 scallions, white parts and 1/2 of green parts sliced into 1/2-inch pieces
6 canned, peeled tomatoes, roughly chopped
1 cup tomato juice from the canned tomatoes
1 teaspoon kosher salt, plus more to taste
1 1/2 pounds frozen green peas
1/2 cup chopped dill leaves
Freshly ground black pepper to taste

Steps:

  • Pat the lamb dry with paper towels. Put it in a deep skillet over medium heat and cook 5 minutes to remove excess moisture. Add the butter and the scallions and stir. Cook until scallions start to become translucent, about 5 minutes.
  • Add the tomatoes, the tomato juice and enough water to bring the liquid 2/3 of the way up the meat. Add 1 teaspoon salt, cover, reduce the heat and simmer for 30 minutes. Turn the meat and continue to cook until it is tender but not falling apart, another 30 minutes.
  • Add the peas and the dill to the skillet and continue to cook the lamb, covered, until the peas are tender, about 6 minutes. Season to taste with salt and pepper and serve.

Nutrition Facts : @context http, Calories 562, UnsaturatedFat 18 grams, Carbohydrate 25 grams, Fat 37 grams, Fiber 10 grams, Protein 33 grams, SaturatedFat 17 grams, Sodium 597 milligrams, Sugar 11 grams, TransFat 0 grams

KLEFTIKO-STYLE LAMB SHANKS



Kleftiko-style lamb shanks image

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

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

LAMB KLEFTIKO



Lamb kleftiko image

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

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

ARNI KLEFTIKO (REBEL LAMB)



Arni Kleftiko (Rebel Lamb) image

The verb 'klevo' in Greek means 'to steal'. This delicious lamb dish is called 'kleftiko' because, it is said, that when Greeks were fighting to liberate themselves from Ottoman Rule and hiding in the mountains, they would seal all the ingredients for this dish in a clay pot, bury it with hot coals under ground, cover with dirt, and allow it to braise, slowly, until done. This way, there were no delicious cooking smells in the air to betray their presence and bring the Ottomans to their hide-out. A romantic story - a lovely dinner. Don't forget some good red wine. Many, for lack of a clay pot (like a bean pot) wrap their kleftiko up well in parchment (a couple of layers) and braise that way.

Provided by evelynathens

Categories     One Dish Meal

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 small leg of lamb, bone in, cut into serving pieces or 6 shoulder lamb chops
1 large onion, peeled and cut into quarters
2 tomatoes, peeled, seeded and diced or 1 lb good quality plum tomato, drained and diced
10 garlic cloves, peeled and left whole
1 1/2 tablespoons minced fresh oregano or 1 1/2 teaspoons dried oregano, crumbled
1 1/2 tablespoons minced fresh spearmint or 1 1/2 teaspoons dried spearmint, crumbled
5 medium size potatoes, peeled and quartered
8 ounces kefalotiri (pecorino or even parmesan can be subbed in a pinch) or 8 ounces kefalograviera cheese, cut into chunks of about 1 1/2 inches (pecorino or even parmesan can be subbed in a pinch)
1 large carrot, peeled and coarsely sliced
1 cup red wine
1/3 cup extra virgin olive oil
salt & freshly ground black pepper

Steps:

  • Preheat oven to 325°F.
  • In a large bowl, combine all ingredients together and toss well with scrupulously clean hands until everything is well-coated. Season generously with pepper, but go a little easier on the salt than you normally would cause the cheese will also lend its salt to the finished dish.
  • If you have a large clay pot, like a bean pot, assemble the ingredients there, cover with lid, and proceed with recipe. If not, cut 6 large sheets of parchment, distribute the kleftiko mixture evenly amongst the 6 sheets, and wrap up envelope-style. You may need to double-wrap cause you don't want any of the lovely juices this recipe emits to get lost in drainage while braising. A large, covered casserole would work well, too. Basically what you want to do is have as little liquid escape during cooking as possible.
  • Braise, in the oven, for 3 to 3 1/2 hours. You want the meat to be falling off the bone. Yes, the potatoes and carrot will be very soft and tender, but will be permeated with a deep-rich flavour. Do not judge this dish by the cooking standards you are used to - remember its origins - the conditions these people lived under -- this is gourmet food created during a time of rebellion and should be enjoyed under its own standard.

Nutrition Facts : Calories 461.4, Fat 18.5, SaturatedFat 2.6, Sodium 37.3, Carbohydrate 58.9, Fiber 8.1, Sugar 6.6, Protein 7.1

KLEFTIKO



Kleftiko image

This is a Greek recipe from a Mediterranean cookbook, using marinated lamb steaks or chops that are slow-cooked for an unbeatable, tender flavor. The dish is sealed like a pie, with a flour dough lid to trap in the flavor, but a tight fitting foil cover will work, too. Prep time includes time for marinating.

Provided by east coast nellie

Categories     Lamb/Sheep

Time 6h

Yield 4 serving(s)

Number Of Ingredients 10

1 lemon, juice of
1 tablespoon chopped fresh oregano
1 teaspoon salt (or, to taste)
1/2 teaspoon ground black pepper
4 lamb leg steaks or 4 lamb chops (bone-in)
2 tablespoons olive oil
2 large onions, thinly sliced
2 bay leaves
2/3 cup dry white wine
2 cups plain flour

Steps:

  • Mix together the lemon juice, oregano and salt and pepper and brush over both sides of the lamb.
  • Leave to marinate for at least 4 hours or overnight.
  • Preheat oven to 325 F.
  • Drain the lamb, reserving marinade, and dry lamb with paper towel.
  • Heat olive oil in frying pan and cook lamb over high heat just until browned on both sides.
  • Transfer the lamb to a shallow pie dish.
  • Scatter the sliced onions and bay leaves around the lamb, then pour the white wine and the reserved marinade on top.
  • Mix the flour with sufficient water to make a firm dough.
  • Moisten the rim of the pie dish.
  • Roll out the dough on a floured surface and use to cover the dish so that it is tightly sealed.
  • Bake for 2 hours, then break away the crust and serve the lamb hot.
  • Potatoes make a great accompaniment.

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What is Arnaki Kleftiko?

Arnaki Kleftiko, also known as Kleftiko lamb or lamb kleftiko, is a traditional Greek dish that originates from the island of Crete. The name "kleftiko" means "stolen" in Greek, and the dish is said to have been prepared by bandits who would steal lamb and cook it underground to conceal their whereabouts from the authorities.

The Legend of the Kleftiko Bandits

According to Greek legend, the kleftiko bandits were rebels fighting against the Ottoman Empire, which had occupied Greece for centuries. They were guerrilla fighters who hid in the mountains, ambushed Ottoman convoys, and lived off the land. The locals would help them by giving them shelter, food, and supplies, and the kleftiko bandits would repay them by protecting them from the Ottomans. One day, the bandits came across a flock of sheep that belonged to a wealthy Ottoman ruler. They decided to steal some of the sheep and cook them underground to avoid being detected. They dug a hole in the ground, lined it with stones, lit a fire, and placed the lamb inside. They covered the hole with dirt and let the lamb cook slowly, allowing the flavors to develop. After a few hours, they uncovered the hole and found that the lamb was perfectly cooked, tender, and juicy. They were amazed by how delicious it was and kept making the dish, which soon became a local delicacy.

The Recipe of Arnaki Kleftiko Bandits Lamb

While there are many variations of the recipe, the basic ingredients and method remain the same. The lamb is cooked slowly in a sealed container, either in an oven or underground, with herbs, garlic, lemon, and olive oil to infuse the flavors.
Ingredients
  • 1 leg of lamb (or lamb shanks)
  • 4-5 garlic cloves (sliced)
  • 2-3 sprigs of fresh rosemary
  • 2-3 sprigs of fresh thyme
  • 1 bay leaf
  • 1 lemon (zest and juice)
  • 1/4 cup olive oil
  • Salt and pepper
Method
  1. Preheat the oven to 180°C (350°F).
  2. Clean and trim the lamb, removing any excess fat and bone.
  3. Season the lamb with salt and pepper on both sides.
  4. Place the lamb in a large skillet or casserole dish.
  5. Add the garlic, rosemary, thyme, bay leaf, lemon zest, lemon juice, and olive oil to the skillet.
  6. Cover the skillet or casserole dish tightly with foil or a lid.
  7. Bake the lamb for 2-3 hours, until it is tender and falls off the bone.
  8. Remove the lamb from the skillet and let it rest for 10-15 minutes.
  9. Shred the lamb using two forks and discard any excess fat or bone.
  10. Serve the shredded lamb in bowls or on plates, garnished with fresh herbs and lemon wedges.

Conclusion

Arnaki Kleftiko bandits lamb is a flavorful and tender dish that represents the rich history and culture of Greece. It is a dish that has been passed down from generation to generation, and it remains a favorite among Greeks and tourists alike. The legend of the kleftiko bandits adds to its intrigue and mystique, making it a must-try for anyone visiting Greece.
Arnaki Kleftiko or ‘thief’s lamb’ in Greek is a classic recipe that has been passed down for generations. The dish is slow-cooked lamb that is packed with flavor and aromas that are sure to delight your senses. This dish has become popular all over the world and is now being prepared by many chefs and home cooks alike. In this article, we will be discussing some valuable tips for making the perfect Arnaki Kleftiko – from selecting the right lamb to cooking it to perfection. Purchasing the Right Lamb: The first and most important step in making Arnaki Kleftiko is purchasing the right lamb. This dish requires about 3-4 lbs. of bone-in lamb shoulder or leg. However, selecting the best lamb requires some knowledge about the meat itself. 1. Choose fresh lamb: Ensure that you purchase fresh lamb from a reliable source. The lamb should be pinkish-red in color with no gray spots. 2. Bone-in vs. boneless: While boneless lamb is easier to prepare, it does not provide the same depth of flavor as bone-in lamb. The bones enhance the flavor and texture of the dish. 3. Preferably grass-fed: For the best quality lamb, choose grass-fed instead of grain-fed. Grass-fed lamb has a higher concentration of healthy fats and micronutrients than grain-fed lamb. Marinating the lamb: The next crucial step is marinating the lamb. The marinade consists of various herbs and spices that add flavor and aroma to the lamb. 1. Use fresh herbs: Fresh herbs like thyme, rosemary, and oregano add a unique flavor and aroma to the lamb. Avoid using dried herbs as they can overpower the dish. 2. Incorporate garlic: Garlic is an essential ingredient in the marinade. Crush a few cloves of garlic and add them to the marinade. 3. Acidic liquids: The marinade should contain some acidic liquid like lemon juice or vinegar. The acid helps to break down the fibers in the lamb meat and tenderize it. 4. Olive oil: Olive oil is an integral part of the marinade. The olive oil allows the herbs and spices to stick to the lamb and also adds moisture to the meat. Cooking the lamb: After marinating the lamb for at least 4-6 hours, it’s time to cook it. The traditional method of cooking Arnaki Kleftiko involves wrapping the lamb in parchment paper or aluminum foil and baking it in a clay pot. Here are some tips to ensure that the lamb is cooked to perfection. 1. Preheat the oven: Set the oven to 375°F and allow it to preheat for at least 15 minutes. 2. Wrapping the lamb: Wrap the lamb in parchment paper or aluminum foil and place it in a clay pot. Add some onions and potatoes to the pot to add flavor to the dish. 3. Cook it low and slow: Arnaki Kleftiko is slow-cooked lamb that requires patience. Bake the lamb for 2-3 hours until it is fork-tender. 4. Resting period: After removing the lamb from the oven, allow it to rest for 15-20 minutes before cutting it. Serving suggestions: Arnaki Kleftiko is a versatile dish that can be served in various ways. Here are some serving suggestions for this delicious lamb recipe. 1. Traditional Greek style: Serve the lamb with roasted potatoes and a Greek salad. 2. Pita bread: Stuff the lamb in a pita bread with some tzatziki sauce and fresh vegetables. 3. Rice or quinoa: Serve Arnaki Kleftiko on a bed of rice or quinoa for a complete meal. Conclusion: Arnaki Kleftiko is a simple yet delicious recipe that requires a few important steps to ensure the perfect lamb dish. From selecting the right lamb to marinating it correctly, cooking it low and slow, and serving it with complementing sides, these tips guarantee a great meal every time. So, gather all these tips and get ready to cook an amazing Arnaki Kleftiko recipe that will make your taste buds sing!

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