Today, I want to give you a perfect recipe for this end of summer. We can start lighting the oven again, because the temperature has dropped, and at the same time, we still have all the summer vegetables. I imagine tasting this dish on a pleasant Sunday with the family.
This dish is kleftiko. It is traditional in Greece. For the record, kleftiko means thief, in reference to the independence fighters who had to steal their food, and cook it without being detected. So he buried it and stewed it.
To make this dish at home, some people use baking paper, like a large foil. Others the casserole. As it is not easy to make a large papillote without leaking with leaves that are far too small, I ended up putting the papillote in the casserole dish.
To make this kleftiko, you will need to marinate the meat for at least 12 hours with lemon juice and herbs. Afterwards, it will cook for a long time at a low temperature. We will serve this dish with a Greek salad, feta and why not tzatziki.
1 shoulder of lamb in pieces (about 1 kg)
40ml olive oil
2 organic lemon
3 cloves of garlic
1 to 2 tbsp finely chopped fresh oregano
1/2 tsp cinnamon
1 kg small potatoes
2 red onions
Put the meat in a salad bowl. Add oil, lemon juice and lemon zest, grated garlic, oregano, cinnamon, salt and pepper. Mix well.
Refrigerate for at least 12 hours.
Wash the potatoes, without peeling them, and cut them in half.
Put the meat, the onions cut in 4 and the potatoes, in several large baking sheets so as to obtain a tightly sealed foil or simply in a casserole dish.
Cook for approximately 2h30 to 3h at 140°C.
Open the papillote or casserole dish and prolong the cooking for about 20 minutes at 180°C.
Serve with a cucumber and tomato salad and feta.
Finally: you can also use dried oregano. I dry the one in my garden in early summer, so I can have it all year round. It will take a little less than fresh.
You can also use a mixture of herbs, with thyme, rosemary…