Best Arnaki Kleftiko Bandits Lamb Recipes
LAMB KLEFTIKO RECIPE (GREEK LAMB COOKED IN PARCHMENT PAPER)
The very best traditional Greek lamb kleftiko recipe (kleftico)! Juicy, tender, melt-in-the-mouth Greek lamb cooked in parchment paper with fluffy potatoes.
Provided by Eli K. Giannopoulos
Categories Main
Time 4h30m
Number Of Ingredients 15
Steps:
- To prepare this Greek lamb kleftiko recipe, start by washing thoroughly the lamb and cut into portions (approx. 5*6 cm). Place in a large bowl or basin and set aside.
- Prepare the vegetables for the lamb kleftiko. Cut the onions in half and then in four wedges. Cut the peppers in 2-3 cm chunks and slice 2 cloves of garlic. Add the vegetables in the bowl with the lamb and pour in the olive oil, white wine and lemon juice. Add the mustard, 2 whole cloves of garlic, sprinkle with oregano and season with salt and pepper. Use your hands to blend all the ingredients together. Cover the bowl with plastic wrap, chill and let marinade for at least 2 hours. It's best to leave the meat for the lamb kleftiko marinade overnight, to soak up all the wonderful flavours.
- Once the meat for the lamb kleftiko is marinated, return the lamb at room temperature. In the same bowl add the cheese (cut into 2cm cubes) and blend. Preheat the oven to 180C.
- To prepare the potatoes for this lamb kleftiko recipe, peel the potatoes and cut in four pieces. (The lamb kleftiko will require about 2 1/2 hours baking, so it's best to cut the potatoes in large pieces, to keep their shape.)
- Now it's time to wrap the lamb kleftiko in parchment paper. Lay 4 long pieces of parchment paper to form a star. Pop the potatoes in the centre of the parchment paper and season with salt and a pinch of oregano. Pour the marinade from the lamb over the potatoes and set the lamb and vegetables on top of the potatoes. Layer with the sliced tomato and enclose the lamb kleftiko into a pouch. To enclose the lamb kleftiko hold the parchment paper from the edges, crosswise and grab with your hand in the middle, just above the stuffing and squeeze. Use the kitchen string to tie tightly the whole thing together, just above the stuffing and lift into a roasting tin.
- Roast the lamb kleftiko in the oven for about 1 hour 45 minutes until tender. Remove the tin from the oven and increase the temperature to 220C. Unwrap the lamb kleftiko and scrunch the parchment paper under the rim of the tin. Baste the lamb with the juices and return in the oven for a further 20 mins until browned. Remove the pieces of lamb from the pouch and wrap them in some foil to rest. Toss the potatoes and return in the oven for about 20 minutes, until nicely coloured.
- Return the lamb pieces in the roasting tin and serve the lamb kleftiko as it is. Enjoy!
Nutrition Facts : ServingSize 1, Calories 714kcal, Sugar 4.8g, Sodium 1236.9mg, Fat 37.2g, SaturatedFat 11.8g, UnsaturatedFat 23.1g, TransFat 0g, Carbohydrate 33.4g, Fiber 5.5g, Protein 57.4g, Cholesterol 152mg
ARNI KLEFTIKO (REBEL LAMB)
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
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
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
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
- Preheat the oven to 180°C (350°F).
- Clean and trim the lamb, removing any excess fat and bone.
- Season the lamb with salt and pepper on both sides.
- Place the lamb in a large skillet or casserole dish.
- Add the garlic, rosemary, thyme, bay leaf, lemon zest, lemon juice, and olive oil to the skillet.
- Cover the skillet or casserole dish tightly with foil or a lid.
- Bake the lamb for 2-3 hours, until it is tender and falls off the bone.
- Remove the lamb from the skillet and let it rest for 10-15 minutes.
- Shred the lamb using two forks and discard any excess fat or bone.
- 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!