Tomato and Onion Lamb Kleftiko
A saucier version using vine-ripened tomatoes and caramelized shallots.
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Ingredients
- 2 lbs Lamb shoulder, cut into large chunks
- 4 large Vine-ripened tomatoes, chopped
- 10 whole Shallots, peeled and halved
- 4 cloves Garlic cloves, smashed
- 1/4 cup Extra virgin olive oil
- 1 tablespoon Dried oregano
- 2 tablespoons Lemon juice
- 1/2 cup Kefalotyri or Feta cheese, cubed
- 1/2 cup Dry white wine
- 1 to taste Salt and black pepper
Instructions
- 1
Preheat your oven to 325°F (160°C) and prepare a large piece of parchment paper inside a deep baking dish.
- 2
In a large bowl, toss the lamb chunks with olive oil, lemon juice, oregano, salt, and pepper until well coated.
- 3
In a separate pan, lightly sear the shallots over medium heat for 5 minutes until they begin to caramelize.
- 4
Place the seasoned lamb, caramelized shallots, chopped tomatoes, and garlic into the center of the parchment paper.
- 5
Pour the white wine over the mixture and top with the cubes of cheese.
- 6
Fold the parchment paper tightly over the meat and vegetables to create a sealed parcel, then cover the dish with foil.
- 7
Bake for 3 hours until the lamb is fork-tender and the tomatoes have formed a rich, thick sauce.
- 8
Open the parcel carefully to avoid the steam and serve immediately with crusty bread to soak up the juices.
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