Kleftiko – Greek lamb en papillote with lemon & oregano

Name: Kleftiko – Greek lamb en papillote with lemon & oregano
Prep time: 25 min
Cook time: 180 min
Total time: 205 min
Yield: 4 people
Cuisine: Greek
Ingredients: For the lamb:; 1.2 kg lamb shoulder, in large pieces; 600 g waxy potatoes, in thick wedges; 2 red onions, in wedges; 1 whole head of garlic, halved crosswise; 2 unwaxed lemons (juice and zest); 4 tbsp olive oil; 2 tbsp dried oregano; 2 bay leaves; 150 g Kefalotyri or feta, roughly cubed; sea salt; freshly ground black pepper

Sealed in parchment, the lamb cooks for hours in its own scent of lemon, garlic and mountain oregano, until it slides off the bone in a cloud of aroma when opened at the table. Kleftiko — the 'stolen' lamb of the Greek shepherds.

Beef & Game Category

25 MIN Prep time

180 MIN Cook time

4 people Servings

Ingredients

For the lamb:
1.2 kg lamb shoulder, in large pieces
600 g waxy potatoes, in thick wedges
2 red onions, in wedges
1 whole head of garlic, halved crosswise
2 unwaxed lemons (juice and zest)
4 tbsp olive oil
2 tbsp dried oregano
2 bay leaves
150 g Kefalotyri or feta, roughly cubed
sea salt
freshly ground black pepper

Perfect Pairing

Gigue

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Perfect Pairing

Sarabande

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Kleftiko – Greek lamb en papillote with lemon & oregano

Preparation

Marinate

Toss the lamb pieces with lemon juice, lemon zest, olive oil, oregano, salt and pepper and leave to marinate for 30 minutes.

Layer the parcel

Lay two large sheets of baking paper crosswise in a baking dish. Put in the potatoes, onions and the halved head of garlic, set the marinated lamb on top and scatter over the bay and the cheese.

Seal

Close the baking paper tightly over the contents so no steam escapes — that is the secret of Kleftiko. Wrap it additionally in aluminium foil.

Bake slowly

Bake in the oven at 160 °C for 3 hours, until the lamb is meltingly tender. Open the parcel at the top for the last half hour so the lamb and potatoes take on colour.

Rest and open at the table

Let the parcel rest for 10 minutes and open it only at the table, so the rising aroma reaches the guests.

Why this wine?

With Gigue:

The Gigue's fresh, dark fruit takes up the lemon and oregano and sets its lively acidity against the juicy, fatty lamb.

With Sarabande:

The Sarabande answers with more structure and spicy depth; its ripe tannin embraces the long-cooked meat and the salty cheese and carries long on the finish.