This May Change the Way You Roast Lamb Forever, Extremely Slow Roasted Kleftiko

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  • Опубликовано: 27 дек 2024

Комментарии • 46

  • @TetsusaigaDrgn
    @TetsusaigaDrgn 3 года назад +1

    Made this for a party and everyone couldnt stop saying how good it is. Thanks for the video!

  • @vg3996
    @vg3996 Год назад +3

    Ok, so I cooked this for a birthday celebration for my daughter a she wanted a ‘Greek feast’. The only changes I made was that I used a large whole leg of lamb and added about 1 cup of good quality sav Blanc white wine and a cup of chicken stock to the pan. Then as directed I slow roasted on fan forced on 125c for 5.5 hours. I put it in at 9am then I took it out about 2.45pm, checked the internal temp, then replaced the foil, keeping it tightly wrapped and sat it on the stove top. I left the oven on low to cook some other dishes, then at 6.15pm I turned the oven up to 210c fan forced, and put the lamb back in uncovered and cooked for 40 mins, then rested it for half hour on the stove top with the foil loosely replaced over, while we had a chicken souvlaki entree. We served the lamb about 7.15pm in the baking dish directly onto the table, and when it landed on the table it was incredible, and just fell off the bone, and got a gasp of amazement as to how good it looked. I knew it was good when I gave my mother in law a large tender serve and she was speechless and did not complain, and had a second serving! No carving knife needed, but I did use a sharp knife and a fork to just push it apart. So, well done, you’ve nailed this recipe! Thank you, as I’ve always struggled with getting a tender lamb roast, but this will no doubt now be a monthly event! 😊

    • @CulinaryExploration
      @CulinaryExploration  Год назад

      Awesome! I'm rally pleased you enjoyed the recipe and thanks for taking the time to update everyone, that's great :)

  • @TheArteditors
    @TheArteditors 3 года назад

    this was my favourite summer take away for the summer, as in Cyprus you can get this as a take away from stalls set on the road or specific taverns that specialise in local food, well not anymore, allergic to both lamb and garlic, min you ours has no garlic in it just laurel, I see you living in Greece has made you take a culinary exploration into Greek food, wow I feel you show true respect and I can only respect that in return, your recipes are very thorough, due to the pandemic the RUclips algorithm suggested your crumpets and I cannot complain about that, very nice rendition.

    • @CulinaryExploration
      @CulinaryExploration  3 года назад

      Thank you. I love this dish, it just goes to show how tasty things can be with minimal but great quality produce, and a little patience for the cooking process :)
      P.S I absolutely love Cyprus, I've been backwards and forwards to the Paphos area for the last few years with my family

  • @DomBill1
    @DomBill1 3 года назад +1

    Absolutely love this dish Philp, it's simplicity is great and I love the no fuss approach. This is ideal for a Sunday lunch affair, I know the flavour is going to be TOP notch! Wonderfully put together as well, awesome, cheeky little ending. All the best.

    • @CulinaryExploration
      @CulinaryExploration  3 года назад

      Cheers Dom, Awesome Sunday lunch! Cheers for stopping by buddy

  • @Simplycomfortfood
    @Simplycomfortfood 3 года назад

    Words cannot express how hungry I am right now. Bad thing is I am the only one in my family that enjoys lamb. I guess that just means more for me. Great recipe Phillip.

    • @CulinaryExploration
      @CulinaryExploration  3 года назад

      Cheers Blair, that's a hell of an undertaking to attempt to eat on your own lol, but good luck!

  • @MOOSEDOWNUNDER
    @MOOSEDOWNUNDER 3 года назад

    I did not know the name but this is how we cook our lamb. Brilliant mate.

  • @BTs-he1lg
    @BTs-he1lg 3 года назад

    Philip, thanks for another simple and delicious recipe. We always order lamb in our local Greek restaurant. I will make this in a cast iron braiser. - Becky

  • @mossimossi2
    @mossimossi2 3 года назад +1

    Red wine also works surprisingly well. Most recipes I've seen call for white wine but once I used red wine as I didn't have white wine and I've never looked back!

    • @CulinaryExploration
      @CulinaryExploration  3 года назад

      Nice touch, cheers for the tip. Hope all is well with you :)

  • @danismagic2
    @danismagic2 3 года назад

    Just one word : Waouh !! I can smell its flavors from here ! Beautiful recipe :-)
    Thank you very much :-)

  • @IdeologieUK
    @IdeologieUK 3 года назад

    Kleftiko is my go to lamb - it’s incredibly nourishing, comforting and you’re never under pressure to make it exactly as you did last time. Kleftiko means ‘stolen lamb’ and I e heard that it was named after soldiers who’d shot a lamb, then cooked underground to hide the flame and lovely aroma to stay covert. This is the great thing about legends! They sort of develop over time. Just like Kleftiko! It’s the perfect meal to truly make your own! 👍

  • @iainwallington474
    @iainwallington474 2 года назад

    Nice 👍 will this work with leg of lamb 1.5 kg and does the meat need to rest before serving or does it not because of the low cook temp and duration thanks

  • @BillsCountrysideAdventures
    @BillsCountrysideAdventures 3 года назад

    Yummy well nice mate

  • @iainwallington474
    @iainwallington474 2 года назад

    Fantastic Video waitrose here I come for some lamb.

  • @AlfredE.Nueman
    @AlfredE.Nueman 3 года назад

    Looks bloody lovely😋 could you use lamb shanks in the Kleftico instead of shoulder?

    • @CulinaryExploration
      @CulinaryExploration  3 года назад

      Lamb shanks would be absolutely perfect, just keep an eye on the the cooking time :)

  • @bluennbregaint7214
    @bluennbregaint7214 3 года назад

    Wow I'm starving now! I cook my lamb almost the same way although I now like to take the bones out and string it up with garlic and herbs inside- gives an all around even cooking and eases thin slice cutting too. And since they do not exist here in France I make my own mint sauces (one mint malt vinegar and a mint and apple jelly) which I cannot eat lamb without (unless it's a curry or a tajine of course!). Now I can't wait for our next lamb to come in argh! ;)

    • @CulinaryExploration
      @CulinaryExploration  3 года назад

      Ah, so you bone and tie. I do the same with pork and then slow roast, awesome results. How long until your next lamb delivery...? lol

    • @bluennbregaint7214
      @bluennbregaint7214 3 года назад

      @@CulinaryExploration Unfortunately it depends entirely on the farmer! he generally calls to say "I'll deliver you a lamb tomorrow morning" lol so I have to be ready. Only once a year though so have to make the most of it. We get all our meat from the same farm: 1 whole pig, 1 lamb, 1/4 cow, 1/4 calf, 1 turkey (huge!) and around 40 chickens (Average 2.8kg). We then prep/cut and freeze the lot to last all year and haven't bought meat from a store in three years. The quality of local free-range meat is extraordinary at prices you could get nowhere else, but it is a lot of work.

    • @CulinaryExploration
      @CulinaryExploration  3 года назад

      @@bluennbregaint7214 Best way to shop! Extremely jealous :)

  • @Siamesemama1
    @Siamesemama1 3 года назад

    You did it again, I wanna bite my phone, lol. Seriously, the days off menu is your Souvlaki followed by Lamb Kleftiko! And knock out a loaf of sourdough as well for good measure. Cheers😺

    • @CulinaryExploration
      @CulinaryExploration  3 года назад

      DAMN!! Soulaki & Kleftiko at the same sitting!!! Plus sourdough... I'm seriously impressed, chuffed you are enjoying the recipes :)

  • @ChemistryLemur
    @ChemistryLemur 3 года назад

    Hey Phillip, I'm in the market for a cutting block. Do you have any suggestion or tips? I dont mind spending a bit on something that lasts.

  • @lupusdeum3894
    @lupusdeum3894 3 года назад

    Mexican pork , cochinita pibil, is cooked in the ground too, so is Hawaiian kālua style pork. Both very good. My neighbor is Hawaiian & she brought me some kālua pork & rice last night! 😎

    • @CulinaryExploration
      @CulinaryExploration  3 года назад +1

      Ah... Conchinita pibil... I love it, along with pickled red onion and a habanero salsa. Mouths watering seriously right now. I'm using masa marina at the moment to make my tortillas, but I'm trying to find the best way of making / processing nixtamal at home... any tips?

    • @lupusdeum3894
      @lupusdeum3894 3 года назад

      @@CulinaryExploration Not a one! I can buy masa ready for tamales from our carniceria or pasteleria which is how I deal with that.

    • @lupusdeum3894
      @lupusdeum3894 3 года назад

      @@CulinaryExploration Masa harina, marina sounds like the seaweed version LOL

    • @CulinaryExploration
      @CulinaryExploration  3 года назад +1

      @@lupusdeum3894 HAHHAHA sorry, typo. Seaweed version :)

    • @lupusdeum3894
      @lupusdeum3894 3 года назад

      @@CulinaryExploration It's that darn autocorrect! It gets me Everytime!😎

  • @simenkva
    @simenkva 3 года назад

    This was a common dish, modulo local ingredients at hand, to make for the Norse vikings! They dug a hole in the ground, filled with hot rocks, wrapped a lamb in juniper branches, threw it in, topped with earth, waited 6-8 hours.

  • @cachi-7878
    @cachi-7878 3 года назад +1

    Looks stupendous, Phillip.
    One thumbs down, gotta be the mother of this lamb.😉

  • @georgia9032
    @georgia9032 3 года назад +1

    👏👏👏

  • @Tree2Tool
    @Tree2Tool 3 года назад

    Philip, used your bare hands again to mix the veg...just kidding man.. Hard to get shoulder of lamb around here, but will try this with a leg of lamb.

    • @CulinaryExploration
      @CulinaryExploration  3 года назад

      I really hope you are kidding, I can't take anymore... lol. If you find the shoulder let me know how you go, works great with lamb shanks too.

  • @nicoc6387
    @nicoc6387 3 года назад +1

    A sheep downvoted this. Probably.