THE PARCHMENT-CHARRED LEG

(Our Play on Greek Kleftiko / Stolen Lamb)

THE PARCHMENT-CHARRED LEG

Ingredients: 1kg Lamb leg (cubed large), 500g Potatoes (cubed), 2 Red peppers (chunks), 200g Feta (large cubes), 1 tbsp Dried Oregano, 1 tsp Black pepper, 1 tsp Salt, 100ml Olive oil, 2 Lemons (juiced), 4 cloves Garlic (smashed)...

Ingredients

  • 1kg Lamb leg (cubed large)
  • 500g Potatoes (cubed)
  • 2 Red peppers (chunks)
  • 200g Feta (large cubes)
  • 1 tbsp Dried Oregano
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 100ml Olive oil
  • 2 Lemons (juiced)
  • 4 cloves Garlic (smashed)

Cooking Method

  1. The Coat Rub lamb and veg with oil and dry spices.
  2. The Bloom Whisk lemon juice and garlic; add a tiny 15ml splash of water; pour over the lamb to bloom the herbs.
  3. The Build Place lamb, veg, and feta on a large sheet of parchment paper; fold into a tight pouch.
  4. The slow Scorch Roast at 170°C for 100 minutes; increase to 220°C for the final 20 minutes to char the top.
  5. The Final Flourish Open the pouch at the table to release the herbal mist; finish with raw lemon zest.

Cuisine: Balkan

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