์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Kleftiko Lamb
Cypriot Style
Slow-cooked lamb, traditionally baked in a sealed pit, resulting in incredibly tender and flavorful meat infused with herbs and lemon.
๐ง ์ฌ๋ฃ
- 1.5 kg Lamb shoulder or leg(bone-in, cut into large pieces)
- 1 kg Potatoes(peeled and quartered)
- 2 large Onions(quartered)
- 6 whole Garlic cloves(peeled)
- 1 large Lemon(juiced and zested)
- 100 ml Olive oil
- 100 ml Red wine
- 2 tbsp Dried oregano
- 1 tbsp Dried thyme
- 2 Bay leaves
- 1.5 tsp Salt
- 1 tsp Black pepper(freshly ground)
- 200 ml Water or lamb stock
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Preheat oven to 160ยฐC (320ยฐF).
- 2
In a large bowl, combine lamb pieces with olive oil, lemon juice and zest, red wine, oregano, thyme, salt, and pepper. Marinate for at least 30 minutes, or preferably longer in the refrigerator.
๐ก ์ ๋ฌธ๊ฐ ํ: Marinating overnight will enhance the flavor. - 3
Place the marinated lamb in a large, heavy-bottomed ovenproof dish or Dutch oven. Add the quartered potatoes, whole garlic cloves, and bay leaves around the lamb.
- 4
Pour the water or lamb stock into the dish. Cover the dish tightly with a double layer of parchment paper and then aluminum foil, ensuring a good seal to trap the steam.
- 5
Bake in the preheated oven for 3 to 4 hours, or until the lamb is fork-tender and falling off the bone. Check halfway through and add a little more liquid if it seems dry.
- 6
Remove the foil and parchment paper for the last 30 minutes of cooking to allow the lamb and potatoes to brown slightly.
- 7
Rest the Kleftiko for 10-15 minutes before serving. Serve hot with the roasted potatoes and pan juices.
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe key to Kleftiko is slow cooking and sealing in the moisture.
- โTraditionally, Kleftiko was cooked in a pit oven, but a well-sealed Dutch oven or casserole dish achieves a similar result.
- โAdjust herbs to your preference; rosemary is also a popular addition.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add chunks of bell peppers or carrots along with the potatoes.
- For a spicier kick, add a pinch of red pepper flakes to the marinade.