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Post by bill44 on Dec 21, 2014 10:06:06 GMT 10
Lemon juice on Lamb tends to remove/reduce the lanolin flavour that some people don't like. When I do a boned leg of lamb on the spit I use liberal amounts of Nostamini inside and out when I tie it up, let it sit for a couple of hours then cook it, basting often with lemon juice.
PS. Must put up my recipe for Greek Roast Vegetables soon.
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Post by gatsby on Dec 24, 2014 5:00:27 GMT 10
OK So I did this last weekend - mixed results - so more work / play is needed. Did the "MyGreekDish" Lamb Kleftiko version. Some photo's for you below Thoughts & Comments: a) Did it in portion sized parcels instead of just one. I think the presentation is nicer that way. But it may need to be marinated in portions as well. Was a real nuisance to separate out after marinating b) It may need longer cook time - meat was not fall off the bone & vegetables were still crisp - the restaurant version has the meat very well cooked & the veg's are soft c) The second portion which I had the next day (after cooking in the oven covered for an extra hour) was better - but this may just be the same as everything is better the next day d) Will add the Halloumi when I uncover the dish to crisp up the meat & veg instead of at the start. All up quite happy with this & I have a shoulder cut into 4 chunks to try again next weekend. Wrapped & ready to close up & into the oven - need to tie really tight & may wrap in Al foil next time - I think one parcel leaked Cooked. Served Cheers
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Post by chrisg on Dec 24, 2014 12:36:40 GMT 10
Looks pretty good to me, can see why the addition of the haloumi Cheers
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Post by smokey on Dec 24, 2014 13:02:11 GMT 10
Does look good. Thats kind of how I had it in my head to look like. Not really a soft stew. Ive also got a feeling it needs a hard cheese that melts adding to the liquid a fat component? Ill watch till you say you nailed it then follow. Wife wants me to make it and no point me making all the mistakes
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Post by ozymandias on Jan 2, 2015 22:28:52 GMT 10
Hi everyone... Just got home from three weeks in Greecevisiting the family for Christmas Lamb or Goat or even pork "exohiko" or "kleftiko" is a catch-all description of a dish of meat and veg with or without cheese (usually a harder sort of cheese, called kefalotyri, sometjing like pecorino) wrapped in paper or fyllo dough and slow cooked in an electrical or wood fired oven. There are as many recipes as cooks, including several dodgy versions of it cooked mostly for tourists in dodgy tavernas My advice is to keep it pure, use as little veg as possible and let the meat do the talking. Also,it is worth trying the recipe with goat. Finally, lemon and lamb is a sad story, mostly used to mask the smell and taste of subpar meat. In crete, arguably the producer of some of the best lambs and goats in Greece, prime lamb or goat is cooked in clay wood-fired ovens or over open flame seasoned only with coarse salt and cracked pepper www.travelstories.gr/community/attachments/awww-neanap-gr_emags_chania_017-jpg.23218/
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