nm1999
Active member
Hi everyone! I’m planning to make Lamb Kleftiko for the first time, and I’d love any tips to make it as flavorful and authentic as possible. I know that traditionally, it’s slow-cooked with herbs, garlic, and vegetables, wrapped in parchment to keep all the flavors sealed in. I’d love any advice on how to enhance the tenderness and the depth of flavor.
For example, do you marinate the lamb first? If so, what are your go-to herbs or spices? I’ve heard that adding potatoes in the wrap with the lamb really soaks up the flavor, so I’m thinking of trying that. Also, should I be using a specific type of lamb cut?
Any tips on oven temperature or how long to cook would be great too. I want it to have that perfect, fall-off-the-bone texture. Thank you in advance for any help!
For example, do you marinate the lamb first? If so, what are your go-to herbs or spices? I’ve heard that adding potatoes in the wrap with the lamb really soaks up the flavor, so I’m thinking of trying that. Also, should I be using a specific type of lamb cut?
Any tips on oven temperature or how long to cook would be great too. I want it to have that perfect, fall-off-the-bone texture. Thank you in advance for any help!