1/2 Photos of Kleftiko
east coast nellie's Note:
This is a Greek recipe from a Mediterranean cookbook, using marinated lamb steaks or chops that are slow-cooked for an unbeatable, tender flavor. The dish is sealed like a pie, with a flour dough lid to trap in the flavor, but a tight fitting foil cover will work, too. Prep time includes time for marinating.
My Private Note
Units: US | Metric
- 1Mix together the lemon juice, oregano and salt and pepper and brush over both sides of the lamb.
- 2Leave to marinate for at least 4 hours or overnight.
- 3Preheat oven to 325 F.
- 4Drain the lamb, reserving marinade, and dry lamb with paper towel.
- 5Heat olive oil in frying pan and cook lamb over high heat just until browned on both sides.
- 6Transfer the lamb to a shallow pie dish.
- 7Scatter the sliced onions and bay leaves around the lamb, then pour the white wine and the reserved marinade on top.
- 8Mix the flour with sufficient water to make a firm dough.
- 9Moisten the rim of the pie dish.
- 10Roll out the dough on a floured surface and use to cover the dish so that it is tightly sealed.
- 11Bake for 2 hours, then break away the crust and serve the lamb hot.
- 12Potatoes make a great accompaniment.
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Nutritional Facts for Kleftiko
Serving Size: 1 (200 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 355.0
- Calories from Fat 67
- Total Fat 7.5 g
- Saturated Fat 1.0 g
- Cholesterol 0.0 mg
- Sodium 588.1 mg
- Total Carbohydrate 57.4 g
- Dietary Fiber 3.5 g
- Sugars 4.1 g
- Protein 7.5 g
The following items or measurements are not included:
lamb leg steaks