Best 3 Arni Kleftiko Rebel Lamb Recipes

LAMB KLEFTIKO RECIPE (GREEK LAMB COOKED IN PARCHMENT PAPER)

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!

ARNI EXOHIKO ("SURPRISE" LAMB COUNTRY STYLE )

Steps:

• In a heavy skillet heat the oil or butter and fry the garlic with the lamb over medium heat turning frequently.
• Lower the heat and simmer for 15 minutes then remove from the heat.
• Meanwhile unroll the filo sheets and cover with a damp towel.
• In a small pan over low heat have the butter hot without letting it brown.
• Remove two sheets of filo brush with hot butter over the first then cover with the second sheet and brush it with butter.
• In the center of the buttered filo place 1 lamb chop 2 tablspoons peas 2 potato balls 2 cherry tomatoes and a slice of kasseri.
• Sprinkle with salt and pepper a heaping tablespoon of parsley and a pinch of oregano.
• Fold the filo around the lamb and vegetables like a sealed parcel.
• Place seam side down on a buttered baking pan (approximately 11 x 15 x 3 inches) and set aside while you repeat the procedure with the remaining ingredients to make 8"parcels".
• Brush hot butter on the tops then bake in a moderate oven (350 F) for 45 to 50 minutes or until golden in color.
• Remove from the oven and arrange on a warm platter or on individual dishes.
• Serve warm with a fresh-cooked or raw vegetable salad.
• Arni Exohiko can frequently be prepared using buttered waxed paper parchment paper or aluminum foil if you prefer.

ARNAKI KLEFTIKO (BANDIT'S LAMB)

Steps:

• Preheat the oven to 480°F
• Rub the lamb with a little olive oil, and sprinkle with salt and pepper to taste.
• With a sharp knife, pierce the lamb and insert a clove of garlic and a piece of cheese into each opening. Do this until the cloves are all inserted into the lamb.
• Drizzle the potatoes and carrots with any remaining oil, season to taste with salt and pepper.
• On a clean work surface, spread out the parchment sheets and lay the lamb in the center, with the potatoes and carrots. If there is any remaining cheese, add as well.
• Close the parchment paper and secure well, tucking the sides underneath to make a packet.
• Fill a roasting pan 1/3 full of water, add the packet and cook for 2 hours 30 minutes, adding more water to the pan as needed to keep from getting dry.
• When done, lift the entire packet onto a serving platter, and cut open at the table to serve.
• Alternate preparation: Cut meat into serving size portions and wrap each portion, together with portion-size serving of potatoes and carrots, individually. Set side by side in roasting pan to cook, and serve one packet to each plate.