Recipe Provided By"Dr Sabrina Falquier"
- 1 pound American Lamb, boneless and cubed (stew meat), such as leg, loin, or sirloin
- ½ red onion, roughly chopped
- 1 red bell pepper, roughly chopped
- 2 lemons, juiced
- 10 cloves garlic, peeled and chopped
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 3 bay leaves
- ½ teaspoon salt
- Fresh ground black pepper, to taste
- 1 pound potatoes, roughly chopped, skin-on
- 1 large tomato, roughly chopped
- 1 loaf crusty bread, sliced and served warm
- To taste, olive oil to drizzle on bread or Kleftiko (optional)
Place the lamb, red onion, bell pepper, lemon juice, garlic, mustard, olive oil, oregano, thyme, bay leaves, salt and pepper in a medium bowl. Mix gently and cover. Marinate in the refrigerator for 30 minutes to overnight.
When ready to cook, remove the bowl from the refrigerator. Heat oven to 350°F.
In an oven-safe, heavy-lidded stockpot, place 5-6 half sheet-pan or cookie sheet size pieces of parchment paper, creating a parchment paper ‘nest’ overlapping pieces inside the stockpot.
Layer your American Lamb kleftiko in the pot as follows: potatoes on the bottom layer, followed by marinated lamb and topped with the tomato. Bring the edges of the parchment paper up, cinch, and tie with kitchen twine.
Cover the stockpot, place in the oven and bake for 1 hr and 30 minutes.
After first bake, uncover, untie the kitchen twine, mix the mixture carefully inside the parchment paper, and raise the oven temperature to 425°F. Bake for an additional 30 minutes until potatoes are cooked through (soft when pierced with a fork or knife). Serve with crusty bread and feel free to drizzle additional olive oil on top.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest