Kleftiko Revithina

Name: Kleftiko Revithina
Cuisine: Greece
Ingredients: 800g Lamb shoulder (or leg); 2 cups Chickpeas (cooked or canned); 1/4 cup Olive oil; juice of 2 lemons Lemon juice; 6 cloves Garlic; 2 tsp Oregano (dried); 3 quartered Potatoes; 1 sliced Onion; 2 Bay leaves

A recipe from Greece.

🇬🇷 Greecebreadseafooddessert

Nutrition (per serving)

460Calories

22 gProtein

38 gCarbs

19 gFat

8 gSugar

1150 mgSalt

Ingredients

800g Lamb shoulder (or leg)
2 cups Chickpeas (cooked or canned)
1/4 cup Olive oil
juice of 2 lemons Lemon juice
6 cloves Garlic
2 tsp Oregano (dried)
3 quartered Potatoes
1 sliced Onion
2 Bay leaves

Method

Step 1: Marinate lamb: Rub lamb with olive oil, lemon juice, crushed garlic, oregano, salt, and pepper. Refrigerate 2-4 hours (or overnight).
Step 2: Preheat oven to 160°C (320°F). Prepare parchment: Use large sheets in a cross in a deep pan (overhang to seal).
Step 3: Add base: Place quartered potatoes, sliced onion, and drained chickpeas as a bed. Season lightly.
Step 4: Place marinated lamb on top. Add bay leaves and any marinade juices. Pour a splash of water for steam.
Step 5: Seal parcel tightly by folding and crimping parchment (cover with foil if needed). Roast 3-4 hours until lamb is fall-apart tender.
Step 6: Open carefully (hot steam). Optional: Broil 5 min for color. Rest 15 min, serve with chickpeas, veggies, and pan juices.