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Greek Kleftiko | Tender Oven-Baked Lamb
(0)
120 min
Masterpiece
Knuspr-Küche
Klassisches griechisches Kleftiko: Zarte Lammfleischwürfel und Kartoffeln langsam im Backpapier-Päckchen geschmort mit saftigen Tomaten, Paprika, Oregano und cremigem Feta.
Preparation method
Preparation & marinating
Preheat the oven to 180 °C top/bottom heat. Cut the lamb into bite-sized, approx. 3–4 cm cubes. Peel (or thoroughly wash) the potatoes and quarter them. Deseed the bell peppers and cut into coarse pieces. Halve the cherry tomatoes.
Peel the garlic cloves and finely chop them. Squeeze the juice from the lemon. In a large bowl, mix together the olive oil, lemon juice, chopped garlic, dried oregano, salt, and ground pepper to create an aromatic marinade.
Add the lamb, potatoes, bell peppers, and cherry tomatoes to the bowl and mix everything thoroughly with the marinade so that all ingredients are evenly coated.
Chef's tip
Tip for an even crispier crust: Open the baking paper parcels 10 minutes before the end of the cooking time and bake the Kleftiko briefly on the top rack.
Traditional enjoyment: In Greece, Kleftiko is often cooked for hours at a low temperature – the longer the meat braises, the more tender it becomes.
150 min
Under an hour
