Arni Kleftiko me Saganaki Myzithras kai Throumbi Meli Glaze

Name: Arni Kleftiko me Saganaki Myzithras kai Throumbi Meli Glaze
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 1.5 kg, trimmed and cut into 6-8 large pieces Boneless lamb shoulder; 1/4 cup (60ml) Extra virgin olive oil (for lamb marinade); 1/4 cup (60ml) Fresh lemon juice; 6 cloves, minced Garlic; 2 tablespoons Dried Greek oregano; 1 tablespoon Dried thyme; 2 teaspoons Sea salt; 1 teaspoon Freshly ground black pepper; 750g, peeled and cut into 2-inch chunks Potatoes; 2 large, deseeded and cut into 1-inch strips Bell peppers (red, yellow, orange); 1 large, cut into thick wedges Red onion; 250g, halved Cherry tomatoes; 3 Bay leaves; 300g, sliced into 1 cm thick pieces Myzithra cheese (or a firm, salty feta-ricotta blend); 2 tablespoons Extra virgin olive oil (for searing Myzithra); 1/4 cup (60ml) Greek thyme honey; 1 tablespoon Fresh lemon juice (for glaze); 1 tablespoon Water (for glaze); Pinch Sea salt (for glaze); for garnish Fresh oregano sprigs; 2 tablespoons (optional) Toasted pine nuts

A culinary journey to the heart of the Greek mountains, this rendition of Arni Kleftiko elevates the rustic "bandit-style" lamb into a gourmet experience. Traditionally slow-cooked in a sealed pouch to preserve its aromatic essence, our succulent lamb shoulder is marinated with wild oregano, fragrant thyme, garlic, and sun-kissed lemon, then slow-baked to fall-off-the-bone perfection alongside sweet bell peppers, cherry tomatoes, and tender potatoes. The aroma that escapes as the parchment is gently opened is intoxicating, a promise of the tender, juicy meat within. This masterpiece is crowned with a golden, seared Myzithra saganaki, offering a tangy, salty counterpoint, and finished with a delicate drizzle of thyme honey glaze, adding a whisper of sweetness that binds all the robust flavors together, creating a symphony of taste and texture.

Gourmet Ingredients

Check ingredients off as you assemble them.

Units:

Portions:

Boneless lamb shoulder1.5 kg, trimmed and cut into 6-8 large pieces
Extra virgin olive oil (for lamb marinade)0.25 cup (60ml)
Fresh lemon juice0.25 cup (60ml)
Garlic6 cloves, minced
Dried Greek oregano2 tablespoons
Dried thyme1 tablespoon
Sea salt2 teaspoons
Freshly ground black pepper1 teaspoon
Potatoes750 g, peeled and cut into 2-inch chunks
Bell peppers (red, yellow, orange)2 large, deseeded and cut into 1-inch strips
Red onion1 large, cut into thick wedges
Cherry tomatoes250 g, halved
Bay leaves3
Myzithra cheese (or a firm, salty feta-ricotta blend)300 g, sliced into 1 cm thick pieces
Extra virgin olive oil (for searing Myzithra)2 tablespoons
Greek thyme honey0.25 cup (60ml)
Fresh lemon juice (for glaze)1 tablespoon
Water (for glaze)1 tablespoon
Sea salt (for glaze)Pinch
Fresh oregano sprigsfor garnish
Toasted pine nuts2 tablespoons (optional)

Method of Preparation

Follow these step-by-step instructions carefully.

1
Step 1
Marinate the Lamb: In a large bowl, combine the lamb pieces with 1/4 cup olive oil, 1/4 cup lemon juice, minced garlic, dried oregano, dried thyme, 2 teaspoons sea salt, and black pepper. Mix well to ensure all lamb pieces are coated. Cover and refrigerate for at least 4 hours, preferably overnight.
2
Step 2
Prepare the Kleftiko Packets: Preheat oven to 160°C (325°F). Lay out large sheets of parchment paper (or foil, then parchment inside for extra sealing) on a baking tray. Divide the marinated lamb, potato chunks, bell pepper strips, red onion wedges, and cherry tomato halves evenly among the parchment sheets. Place a bay leaf in each packet.
3
Step 3
Seal and Bake: Bring the edges of the parchment paper together and fold them tightly to create a sealed packet, ensuring no steam can escape. You can tie the top with kitchen twine for extra security. Place the sealed packets on a baking sheet.
4
Step 4
Slow Cook: Bake for 3.5 to 4 hours, or until the lamb is exceptionally tender and easily pulls apart with a fork.
5
Step 5
Prepare Thyme Honey Glaze: While the lamb bakes, combine Greek thyme honey, 1 tablespoon fresh lemon juice, 1 tablespoon water, and a pinch of sea salt in a small saucepan. Heat gently over low heat, stirring until well combined and slightly warmed. Do not boil. Set aside.
6
Step 6
Prepare Saganaki Myzithra: Approximately 15 minutes before the lamb is ready, heat 2 tablespoons of olive oil in a non-stick skillet over medium-high heat. Carefully place the Myzithra slices in the hot oil. Sear for 2-3 minutes per side until golden brown and slightly crisp. Remove and set aside.
7
Step 7
Serve: Carefully open each parchment packet (beware of hot steam!). Transfer the lamb and vegetables to individual serving plates. Top each serving with a piece of seared Myzithra saganaki. Drizzle generously with the warm thyme honey glaze. Garnish with fresh oregano sprigs and toasted pine nuts if desired. Serve immediately.

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Recipe Details

Prep Time30 min

Cook Time240 min

Yields6 Servings

Final Weight2000g

Cost Indicator

Budget Level:

$$$

Special Occasion

Gourmet ingredients or slow cooking. Ideal for celebration feasts.

Nutrition Profile

Per serving

Energy Value850 kcal

Protein55g

Carbohydrates35g

Healthy Fats60g