Ingredients:
400g boneless lamb, cubed
1 tablespoon Olive Oil
3 small potatoes
2 onions, chopped
2 carrots, cubed
2/3 cloves garlic, minced
150g feta cheese, crumbled
2 medium tomatoes, sliced
1 spoonful oregano
2/3 bay leaves
Juice of 1 lemon
6 tablespoons white, dry wine
salt, pepper
Lemon-scented potatoes:
1 ½ kg small potatoes (not baby), cut in the middle
3 tablespoons olive oil
1 lemon (zest)
salt & pepper
Method:
Step 1:
Pre-heat the Oven to 200°C. Mix carrots with onion and garlic in a bowl, sprinkle 1 tablespoon of olive oil, salt & pepper and stir well. Salt & pepper the meat. Cut 6 square pieces of non-stick paper and spread over the vegetable mix. Add 1 piece of meat, scrape on oregano or thyme, add 1 bay leaf and 1 piece of rosemary and sprinkle 1 tablespoon of wine. Wrap the non-stick paper in “packages”. Place them in a pan, and put in the oven for about 2-2 ½ hours. Then, open the non-stick wraps, empty them on the baking dish and continue baking for 10-15 minutes.
Step 2:
In the meantime, put the potatoes in a pot and cover them with cold water. Let them boil, lower the heat and continue boiling for 15 minutes, until soften (but not overcooked). Drain and return them to the empty pot.
Step 3:
Pour the oil into a baking dish and place in the oven for 5 minutes. Remove it, empty the potatoes quickly, sprinkle with lemon zest, season with salt and pepper and stir them. Bake them in the oven for 40 minutes and continue cooking for another 30 minutes. Serve them instantly with kleftiko.
