Slow Roasted Greek Lamb Kleftiko That Will Melt in Your Mouth!

Ella, are you ready to cook up tender succulent lamb that literally melts in your mouth? This lamb clef de gore recipe is ridiculously easy to prepare, and you're gonna be blown away by how this just literally will fall off the bone. Infused with aromatic herbs and spices. Cooked to perfection, this Greek dish is going to become a weekly tradition in your kitchen. And I can't wait for you to blow your family and friends away with this at your next dinner. Now the cut of meat that we're working with today is the lamb shoulder. I've got two and a half kilos here, expertly cut into fist-sized chunks. From my friendly neighborhood butcher. To me, this cut is the ultimate choice for slow cooking. Packed with just the right amount of fat, it undergoes a wild transformation during the cooking process. Now I'm preparing this lamb glyph decor in this dish here. It's 39 centimeters long by 31 centimeters wide. Now the size doesn't have to be exact, but it's crucial to find something similar for this amount of meat. Because you want this dish to comfortably hold all the lamb and the vegetables nicely together. to evenly distribute the juices and marinade throughout. What I've got here is extra wide parchment paper and you're gonna wanna use enough to do two layers on this. Put the first paper on the bottom this way and now for the second, we're gonna go across lengthwise as so. This double layer will help contain all the meat and the liquid without any leaks. Plus, it makes it a breeze at the end to clean up. Next up, we're just gonna grab our lamb and we're gonna start placing all of this inside the dish here, one piece at a time. Don't just dump this in, okay? And now we're gonna start adding the vegetables into here. So to kick things off, I've got four medium-sized potatoes here. I'm just going to cut these into quarters, and we're going to add them in with the lamb. These potatoes are going to soak up so much juice and be packed so full of flavor, you're going to lose it. Next up, we're going to grab one large red onion. Red ones are my favorite. I'm going to cut it into eight pieces or so and throw it in there as well. And while we've got the onion, mate, it's all about the flavor here. Lastly, I've got one whole garlic here. We're going to clean it up, get all the cloves out. Chop them up a little bit if they're a little bit big. And again, simple. We're just going to sprinkle it everywhere. It's gonna fall to the bottom. Beautiful. Next up, we're gonna elevate the flavors even further, okay? We've got here one cup of liquid gold, Greek olive oil. This isn't just for moisture. It's a staple in Greek cooking, and it's gonna help us achieve that beautifully rich texture that we're aiming for. Now we're gonna grab ourselves some lemons. I'm gonna slice them up, and we're just going to squeeze the juices. All over the top here. Yeah. Pop, pop, pop, pop, pop. Mate, killer. The citrusy brightness is going to cut through the richness, adding that little bit of extra zing to every bite, mate. You're going to love it. Now, once everything's in this dish, we're going to start giving it a gentle mix. You want to ensure that all the ingredients are coated in that beautiful olive oil and lemon juice blend. But be careful with your mixing. You want to be really gentle so we don't rip any of this parchment paper. Now we're going to infuse our dish with a killer mix of herbs and spices. So first up, I've got some fresh rosemary here. I'll clean it up and I want to sprinkle it evenly over the dish. I love rosemary with lamb. It's got that killer earthy aroma and it blends well with it. Next with our seasoning blend, we've got our salt here, pepper, oregano, and one of my favorites, paprika. I'm going to start off by adding just half of this blend inside and then we're going to give it a really good mix ensuring every ingredient gets its moment to shine and then I'll add in the other half just to guarantee even distribution throughout the dish. Start with the salt, back on with the pepper, we're going to finish the other half of our oregano and lastly you guessed it the rest of the paprika and that last mix again. Guys, if you smell this, you'll send your taste buds flying there. At this point now, what I'm doing as well, I'm rearranging it into their final positions in the baking tray, just to make sure it's all nice and even. Spread out well and now for the extra punch of flavor we're just going to layer inside one bunch of fresh thyme. It's just going to add that little bit more depth to it and honestly who doesn't like thyme. Finally to top it off I've got five fresh bay leaves here. I'm just going to scatter them over the top. Their subtle aromatic essence is just going to be slowly infusing through the dish as it cooks. Now honestly how good does this look? Oh, I'm telling you, I actually can't wait to eat this. But before we seal the deal, I'm going to be adding inside one third cup of water. But we want to be strategic about where we place it. Aim for the corners, not directly over the lamb, because we want to keep those flavors right where they belong. And as you can see, still, these have come up the sides and there's no juice penetrating to the bottom layer. It's completely sealed off. and it's housing it beautifully. So we're going to start with closing the top layer. So I'll tuck this one over like so, just press it down gently. Now the other side, that's it. And lastly, with the parchment paper, you fold the outer layers on top. Lovely. And as a final touch, we're just going to cover this dish with aluminium foil. Like always, we're going to do our stuff raw, pop this into the oven, and we'll see in four and a half hours. Oh, God, it has been four and a half hours. I'm hungry. I've even got a quick haircut. It's time to go to the oven, pull this bad boy out, and have a look, see how this lamb knuckle's turned out. I'll open this up. I don't know if you can hear, simmering in there, bubbling. Have a look at that. So this has not been uncovered until this point. I haven't even looked at it. It's buzzing. The flavours, I can see them jumping up at me. The juices are bouncing. It looks incredible. I can't wait. I'm going to play around with it now. I'm going to show you what this looks like. So have a look here. Look at that. Yeah, it's... I told you it literally falls off the bone. It just breaks. Absolutely. Just breaks upon itself. It literally just dissolved on my tongue. No chew, it melted and then went straight down. That's literally what you can expect if you make this dish. You know, bones just dropping out. Guys, you have to try this. You're gonna love it. Let me know how you go. See you in the next video, all right? Yasas.