Braised Lamb Kleftiko With Filo Pastry And Feta Recipe by RECIPES FROM MY TRAVELS
Cooking Instructions 1 Heat a large cooking pot and add the olive oil. Gently add the seasoned lamb in batches and sear on all sides until nicely golden. 2 Add the chopped onions and give them a quick fry, now add the potatoes, garlic, oregano, rosemary, bay leaves, mustard powder and lemon juice. Give it a good stir, then add the wine, water and crumbled stock cube. 3 Cover with a lid and slowly cook for at least 4-6 hours until the meat it tender. (keep checking at regular intervals and make sure the stock hasn’t dried) season to taste Preheat the oven to 180c 4 Using a slotted spoon add the lamb, potatoes and onion to a round deep sided baking dish. Let the mixture cool, add the feta cheese and then take a sheet of filo pastry one at a time and place on top of the lamb mixture brushing each layer of pastry with melted butter. Once this is done brush the last layer with butter and place in the oven. 5 Bake until the pastry is crisp and golden. Remove from the oven and gently run a knife around the edges of the dish. Leave to cool slightly. Now place a serving plate on top of the pastry being careful not to break the filo to much and tip over, leaving the lamb kleftico, potatoes, onions and slightly melting feta sitting beautifully on to the filo pastry. Eat straight away so the filo still has a crispy texture. 1 Heat a large cooking pot and add the olive oil. Gently add the seasoned lamb in batches and sear on all sides until nicely golden. 1 Heat a large cooking pot and add the olive oil. Gently add the seasoned lamb in batches and sear on all sides until nicely golden. 2 Add the chopped onions and give them a quick fry, now add the potatoes, garlic, oregano, rosemary, bay leaves, mustard powder and lemon juice. Give it a good stir, then add the wine, water and crumbled stock cube. 2 Add the chopped onions and give them a quick fry, now add the potatoes, garlic, oregano, rosemary, bay leaves, mustard powder and lemon juice. Give it a good stir, then add the wine, water and crumbled stock cube. 3 Cover with a lid and slowly cook for at least 4-6 hours until the meat it tender. (keep checking at regular intervals and make sure the stock hasn’t dried) season to taste Preheat the oven to 180c 3 Cover with a lid and slowly cook for at least 4-6 hours until the meat it tender. (keep checking at regular intervals and make sure the stock hasn’t dried) season to taste Preheat the oven to 180c 4 Using a slotted spoon add the lamb, potatoes and onion to a round deep sided baking dish. Let the mixture cool, add the feta cheese and then take a sheet of filo pastry one at a time and place on top of the lamb mixture brushing each layer of pastry with melted butter. Once this is done brush the last layer with butter and place in the oven. 4 Using a slotted spoon add the lamb, potatoes and onion to a round deep sided baking dish. Let the mixture cool, add the feta cheese and then take a sheet of filo pastry one at a time and place on top of the lamb mixture brushing each layer of pastry with melted butter. Once this is done brush the last layer with butter and place in the oven. 5 Bake until the pastry is crisp and golden. Remove from the oven and gently run a knife around the edges of the dish. Leave to cool slightly. Now place a serving plate on top of the pastry being careful not to break the filo to much and tip over, leaving the lamb kleftico, potatoes, onions and slightly melting feta sitting beautifully on to the filo pastry. Eat straight away so the filo still has a crispy texture. 5 Bake until the pastry is crisp and golden. Remove from the oven and gently run a knife around the edges of the dish. Leave to cool slightly. Now place a serving plate on top of the pastry being careful not to break the filo to much and tip over, leaving the lamb kleftico, potatoes, onions and slightly melting feta sitting beautifully on to the filo pastry. Eat straight away so the filo still has a crispy texture. 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