Mains
Kleftiko (Slow-Roasted Lamb)
Ingredients
- - Lamb shoulder, bone-in, cut into large pieces — 1.5 kg (3.3 lb)
- - Potatoes, quartered — 600 g (1.3 lb)
- - Garlic cloves, whole — 6
- - Lemon juice — 60 ml (1/4 cup)
- - Olive oil — 60 ml (1/4 cup)
- - Dried oregano — 2 tbsp
- - Bay leaves — 3
- - Salt — 1.5 tsp
- - Black pepper — 1/2 tsp
Method
- Preheat oven to 150°C (300°F).
- Place lamb and potatoes in a large roasting dish, tucking garlic cloves and bay leaves among the pieces.
- Whisk together lemon juice, olive oil, oregano, salt and pepper, and pour evenly over the lamb and potatoes.
- Cover the dish tightly with a double layer of foil to fully seal in steam, or use a lidded clay pot.
- Roast for 3.5 to 4 hours without opening the seal, until the lamb is completely tender and falling from the bone.
- Carefully remove the foil, taking care of the escaping steam, and serve straight from the dish.
Introduction: Kleftiko translates roughly to 'stolen', referencing the dish's legendary origin among klephts, mountain
bandits who buried pots of lamb to cook slowly and secretly underground, sealing in steam and smoke
while avoiding detection.
Cultural Background: Kleftiko translates roughly to 'stolen', referencing the dish's legendary origin among klephts, mountain
bandits who buried pots of lamb to cook slowly and secretly underground, sealing in steam and smoke
while avoiding detection. Today it is slow-roasted in a sealed dish, remaining Cyprus's signature
celebration meat dish.
Variations: Not vegetarian. No authentic vegetarian or vegan version exists for this lamb-based celebration dish.
Storage: Refrigerate up to 3 days in an airtight container.
Reheating: Cover with foil and reheat in a 160°C (320°F) oven for 20 minutes until warmed through.
Nutrition: Per serving: ~520 kcal, 34g protein, 34g fat, 20g carbohydrate.
FAQs
Q: Can I use lamb leg instead of shoulder?
A: Yes, though shoulder has more fat and connective tissue, giving a more tender result after long cooking.
Q: Do I need a special kleftiko pot?
A: No, a well-sealed roasting dish with foil works just as well at home.