St Giorgios kleftiko parcels

by Ainsley Harriott from Barbecue Bible


  • 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


  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.
  • Total time: 2.5

Serves: 6

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