Author: _uJVORcjt8A
I first had this lamb-based dish on the Greek island of Aegina about 10 years ago. It left such an impression on me that I’ve been cooking it ever since! This is not the traditional Kleftico recipe you find in the cookbooks…
  • 400 g (1 lb) lamb, cubed
  • 2 onions, thinly sliced
  • 1 large tomato, sliced
  • 100 g (4 oz) feta cheese, crumbled
  • Juice of 1 lemon
  • 4 tbsp alcohol-free white wine
  • 2 bay leaves
  • 1½ tsp dried oregano
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • 1 tbsp olive oil
  1. Mix together the lamb, lemon juice, salt, pepper and oregano in a bowl. Cover and marinate in the ‘fridge for 4 hours.
  2. Heat the oil in a pan and brown the meat on all sides (about 5 minutes).
  3. Turn off the heat from under the pan.
  4. Take a large piece of aluminium baking foil and place half of the lamb in the centre.
  5. Add on half the the onions, tomato slices, feta and cooking juices. Add on 2 tsp of the alcohol-free wine and a bay leaf.
  6. Fold the aluminium foil to make a tightly-sealed parcel.
  7. Repeat steps 4 to 6 for the remaining ingredients.
  8. Place the parcels in a baking dish or tray and bake at 160°C for 2 hours.
  9. Remove from the oven and carefully open each parcel to serve.
Calories: 405 Fat: 30.4 Sugar: 4.4 Fiber: 1.6 Protein: 21.4 Cholesterol: 94.3
Titli's Tips
If you can’t find alcohol-free wine you could also use unsweetened grape juice or lamb stock.

If you’re unsure about making the parcels you can cook this in a casserole dish with a lid.

Serve with baby boiled potatoes for the meltiest lamb on the planet!
Recipe by Titli's Busy Kitchen at http://titlisbusykitchen.com/recipe/kleftico