Honey and Balsamic Kleftiko
A sweet and tangy twist using balsamic vinegar and Greek honey glaze.
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Ingredients
- 1 1/2 kg Lamb shoulder, cut into large chunks
- 1 kg Maris Piper potatoes, peeled and quartered
- 1/2 cup Balsamic vinegar of Modena
- 4 tablespoons Greek thyme honey
- 1/4 cup Extra virgin olive oil
- 6 pieces Garlic cloves, minced
- 2 tablespoons Dried Greek oregano
- 3 pieces Fresh rosemary sprigs
- 200 grams Kefalotyri or Feta cheese, cubed
- 2 pieces Red onions, cut into wedges
- 1 to taste Sea salt and cracked black pepper
Instructions
- 1
Preheat your oven to 160°C (320°F) and prepare four large sheets of parchment paper and aluminum foil.
- 2
In a small bowl, whisk together the balsamic vinegar, Greek honey, olive oil, minced garlic, and dried oregano to create the glaze.
- 3
Place the lamb chunks, potatoes, and red onions in a large mixing bowl; season generously with salt and pepper.
- 4
Pour two-thirds of the honey-balsamic glaze over the meat and vegetables, tossing thoroughly to ensure everything is well-coated.
- 5
Divide the mixture into four portions and place each on a double layer of parchment paper, topping each with a sprig of rosemary and cubes of cheese.
- 6
Fold the parchment paper tightly into pouches (parcels) and wrap each securely with aluminum foil to prevent steam from escaping.
- 7
Place the parcels on a baking tray and roast for 2.5 to 3 hours until the lamb is tender and falling apart.
- 8
Carefully open the parcels, drizzle with the remaining glaze, and grill under high heat for 5 minutes to caramelize the edges before serving.
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