Arni Kleftiko me Myronia kai Feta Fournou: Slow-Baked Lamb with Wild Herbs and Oven-Roasted Feta
A culinary journey to the rugged mountains of Greece, this Arni Kleftiko reimagines the classic "bandit's lamb" with refined elegance. Succulent, bone-in lamb shoulder is slow-baked to exquisite tenderness, infused with the aromatic essence of wild Greek oregano, fragrant rosemary, and the delicate anise notes of fresh myronia (chervil). Encased in parchment, the lamb steams in its own juices, mingling with sweet cherry tomatoes, tender shallots, and a splash of dry white wine, creating a profoundly savory and herbaceous broth. The dish is crowned with golden-brown, oven-roasted feta, its creamy, tangy notes providing a delightful counterpoint to the rich lamb. Each forkful promises a symphony of earthy, savory, and tangy flavors, culminating in a dish that is both rustic in spirit and refined in execution, a true celebration of Hellenic culinary tradition.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Lamb shoulder, bone-in1.5 kg
- Garlic cloves6 , thinly sliced
- Fresh rosemary3 sprigs, leaves finely chopped
- Dried Greek oregano2 tablespoons
- Fresh myronia (chervil)0.25 cup, chopped (or fresh parsley and a pinch of dried dill)
- Lemon1 , zest and juice
- Dry white wine (e.g., Assyrtiko or Sauvignon Blanc)0.5 cup (120ml)
- Cherry tomatoes200 g, halved
- Shallots3 large, quartered
- Extra virgin olive oil0.25 cup (60ml)
- Sea salt2 teaspoons, or to taste
- Freshly ground black pepper1 teaspoon, or to taste
- Feta cheese200 g block, firm
- Extra virgin olive oil (for feta)2 tablespoons
- Dried Greek oregano (for feta)1 teaspoon
- Red pepper flakes (optional)0.5 teaspoon
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Pat the lamb shoulder dry with paper towels. Using a sharp knife, make several deep incisions all over the lamb.
- 2Step 2
In a small bowl, combine the sliced garlic, chopped rosemary, dried oregano, chopped myronia (or parsley/dill), lemon zest, lemon juice, olive oil, sea salt, and black pepper. Rub this mixture generously all over the lamb, ensuring it penetrates the incisions.
- 3Step 3
Place a large sheet of parchment paper over a sheet of aluminum foil (this provides extra strength) on a baking tray. Arrange the halved cherry tomatoes and quartered shallots in the center. Place the marinated lamb shoulder on top of the vegetables. Pour the white wine over the lamb.
- 4Step 4
Bring the edges of the parchment paper together and fold them tightly to create a sealed packet. Then, bring the edges of the aluminum foil over the parchment and seal tightly, ensuring no steam can escape. This is crucial for slow-steaming the lamb.
- 5Step 5
Preheat your oven to 160°C (325°F). Place the sealed lamb packet in the preheated oven and bake for 3.5 to 4 hours, or until the lamb is fall-off-the-bone tender. The cooking time may vary slightly depending on the size and thickness of the lamb.
- 6Step 6
Approximately 30 minutes before the lamb is done, prepare the feta. Place the block of feta cheese in a small oven-safe dish. Drizzle with 2 tablespoons of extra virgin olive oil, sprinkle with dried oregano, and red pepper flakes (if using).
- 7Step 7
Place the feta dish in the oven alongside the lamb for the last 20-25 minutes of cooking, or until it's golden brown and slightly softened.
- 8Step 8
Once the lamb is cooked, carefully remove the baking tray from the oven. Let the lamb packet rest for 15-20 minutes before opening. This allows the juices to redistribute.
- 9Step 9
Carefully open the parchment and foil packet (watch out for steam!). Transfer the tender lamb and its aromatic juices and vegetables to a large serving platter. Crumble the warm, roasted feta over the lamb. Garnish with fresh myronia or parsley. Serve immediately.
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Recipe Details
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Gourmet ingredients or slow cooking. Ideal for celebration feasts.