Cypriot Kleftiko: Lamb Perfection
Kleftiko is a legendary Cypriot dish featuring succulent lamb slow-cooked to perfection with potatoes, fragrant herbs, and a touch of lemon and white wine. This rustic, flavorful meal embodies the island's rich culinary traditions, traditionally cooked in a sealed oven to capture all its tender juices and aromas.
Ingredients
- 1.5 kg boneless lamb shoulder cut into large chunks
- 4 medium potatoes peeled and quartered
- 2 medium onions quartered
- 4 cloves garlic sliced
- 1 lemon sliced
- 200 ml dry white wine
- 100 ml water
- 2 tablespoons fresh oregano chopped
- 2 tablespoons fresh rosemary chopped
- 4 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- (Optional) parchment paper
- (Optional) aluminum foil
Instructions
- Preheat your oven to 160°C (325°F).
- In a large bowl, combine the lamb chunks, quartered potatoes, onions, sliced garlic, lemon slices, oregano, rosemary, olive oil, salt, and pepper. Mix well to ensure everything is evenly coated.
- Transfer the mixture to a large, heavy-bottomed oven-safe pot or a deep baking dish. Pour in the white wine and water.
- Cover the pot or baking dish very tightly. You can use a lid, or if using a baking dish, cover with parchment paper first, then seal tightly with two layers of aluminum foil. The goal is to create a steamy, sealed environment.
- Bake for 3.5 to 4 hours, or until the lamb is incredibly tender and easily pulls apart with a fork.
- About 30 minutes before the end of cooking, you can remove the foil/lid to allow the potatoes and lamb to brown slightly, if desired.
- Carefully remove from the oven and let it rest for 10-15 minutes before serving.
- Serve hot, directly from the pot, with its rich juices and tender vegetables.
Notes
For best results, ensure your oven dish is tightly sealed with foil or a pastry dough to lock in moisture and flavor. Marinating the lamb overnight enhances tenderness. Serve with fresh bread to soak up the delicious juices.