zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    St Giorgios kleftiko parcels

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    This recipe has kindly been submitted to us by one of our customers

    Waitrose.com is happy to host a community of passionate foodies and we encourage you all to share your own recipes here on the site. However, unlike our own recipes which are double-tested, Waitrose have not checked or tested this recipe and cannot accept any liability for its content or method. If you use all or part of this recipe in any way, it is at your own risk. Thank you.

    St Giorgios kleftiko parcels

    by Ainsley Harriott from Barbecue Bible

    • Total time: 2.5

    Serves: 6

    Ingredients

    • 750g/1½ boned leg lamb, well trimmed
      65ml/2½fl oz extra virgin olive oil
      juice of 1 lemon (about 3 tbsp)
      2tsp roughly chopped fresh oregano
      2tsp picked fresh thyme leaves
      4 garlic cloves, finely chopped
      2 small beef tomatoes, skinned, seeded and chopped
      175g/6oz kefalotyri cheese or goats' cheddar or pecorino
      4 small bay leaves
      salt and freshly ground black pepper

    Method

    1. Place the lamb in a large bowl and pour over the olive oil, then add the lemon juice, oregano, thyme, garlic and salt and pepper. Mix together well and leave to marinate at room temperature for 2 hours or in the fridge over night. 2. Shape 4 x 30cm/12in squares of double thickness foil into little bowls. Sprinkle the tomatoes over the lamb mixture and then divide it between the pieces of foil. Arrange slices of cheese on top and stick a bay leaf in each parcel. 3. Pinch the edges of the foil together to make well-sealed parcels and barbecue over low-medium coals for 30-40 minutes until the lamb is completely tender and the cheese has begun to melt. These would be nicely served with garlic pitta fingers and a crispy green salad.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars