Kleftiko — cabrito ou cordeiro assado

Ingredientes

• 3 1/2 pounds (1 1/2-2kg) Bone-in Goat Leg (or Lamb Leg)
• 3 pounds (1 1/2 kg) potatoes
• 1 pound (500g) tomatoes (cut into chunks, or keep whole)
• 1 large red bell pepper (cored, cut into chunks)
• 1 onion (cut in half and quartered)
• 1 bay leaf
• 8 oz (200g) Halloumi Cheese, cubed ((Kefalotyri Cheese))
• 4 tablespoons butter (cubed)
• 3/4 cup liquids ((beef broth, white wine or water))
• 3 sprigs fresh rosemary
• 6 cloves garlic
• 1/4 cup olive oil
• 1 tablespoon Greek oregano
• 1/4 teaspoon cinnamon
• juice of a lemon ((1/4 cup))
• zest from a lemon
• 1 teaspoon red chili flakes ((optional))
• 1 teaspoon black pepper
• 1 tablespoon salt

Modo de preparo

1. 1

   Pre-heat: oven to 340°F (170°C).

2. 2

   Prepare vegetables: Cut potatoes in half, chop onions, tomatoes and pepper into chunks. If using cherry tomatoes or small tomatoes you can keep whole. Place in a bowl.

3. 3

   Make Marinade: Place rosemary, garlic, olive oil, oregano, cinnamon, lemon juice, lemon zest, chilli flakes, salt and pepper into a small food processor or blender. Process until smooth and combined.

4. 4

   Prepare Meat: using a small, sharp knife, make a few slits into the meat so the marinade penetrates. Alternatively you can chop the meat into chunks or large pieces. Place in a bowl.

5. 5

   Marinate: Spread half of the marinade over the vegetables and half over the goat. Using your hands, rub until fully covered.

6. 6

   Prepare Parchment Paper: Line a large roasting pan with foil in the shape of a cross (ensure there is a long overhang). Lay parchment paper in the exact same way over the foil.

7. 7

   Assemble Kleftiko: Spread the potatoes and vegetables on parchment paper and place goat over the top. Place halloumi cheese and butter over the potatoes. Add bay leaf and extra whole garlic cloves (optional) and pour liquid on the side of the parchment paper.

8. 8

   Fold Parchment: Make a parchment parcel by pulling together parchment paper sides and crimping together. Repeat with foil to ensure parchment paper is fully wrapped in foil.

9. 9

   Roast: Place in oven and cook for 3½ hours, until meat is fork tender. Open the parchment paper and increase oven temperature to 400°F (200°C) and allow to brown up for 30 minutes.

10. 10

    Rest and Serve: Cover with foil and allow to rest for 20 minutes. Pull apart the meat with forks and serve over the vegetables. Garnish with squeeze of lemon and a sprinkle of fresh rosemary. Serve with Goat Gravy.