Kleftiko – Greek lamb en papillote
Preparation
Why this wine?
Good to know
Tips & insights
- Marinate the lamb overnight in lemon, olive oil, oregano and garlic, this penetrates the meat.
- Seal the parchment parcel really tightly, so steam and aromas stay inside.
- Cut the potatoes into thick wedges, so they cook evenly with the lamb in the parcel.
- Cook the lamb long over gentle heat, until it comes away with a fork.
- Add the cheese only towards the end, so it softens but does not melt away completely.
Frequently Asked Questions
Which wine goes with Kleftiko?
A red with fresh, dark fruit and lively acidity that takes up lemon and oregano and stands against the juicy, fatty lamb. We drink our Gigue from LaSuite aux Conseillans with it, a Merlot-driven red with polished tannins that ages mostly in concrete and amphora. Its acidity keeps the long-cooked lamb fresh.
Why is the lamb cooked en papillote?
The tightly sealed parcel holds steam and aromas together, so the lamb braises in its own juices and turns especially tender. Lemon, oregano and garlic draw deep into the meat. The name kleftiko recalls the bandits who cooked their meat hidden in earth ovens, so that no smoke gave them away.
Can I prepare Kleftiko in advance?
Yes. Marinate the lamb the day before and fill the parcels only before cooking. Cooked, the dish can also be kept warm in the closed parcel. Reheat leftovers gently, so the meat stays juicy and the potatoes do not dry out.
Which side dish goes with it?
The potatoes already cook in the parcel, the dish hardly needs more. A Greek village salad, some tzatziki and fresh flatbread suit it. Keep the sides fresh and tangy, they form a counterpoint to the long-cooked, fatty lamb and the salty cheese.
