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Kleftiko Lamb
Cypriot Style
Slow-cooked lamb, traditionally baked in a sealed pit, resulting in incredibly tender and flavorful meat infused with herbs and lemon.
ð§ ææ
- 1.5 kg Lamb shoulder or leg(bone-in, cut into large pieces)
- 1 kg Potatoes(peeled and quartered)
- 2 large Onions(quartered)
- 6 whole Garlic cloves(peeled)
- 1 large Lemon(juiced and zested)
- 100 ml Olive oil
- 100 ml Red wine
- 2 tbsp Dried oregano
- 1 tbsp Dried thyme
- 2 Bay leaves
- 1.5 tsp Salt
- 1 tsp Black pepper(freshly ground)
- 200 ml Water or lamb stock
ðšâð³ äœãæ¹
- 1
Preheat oven to 160°C (320°F).
- 2
In a large bowl, combine lamb pieces with olive oil, lemon juice and zest, red wine, oregano, thyme, salt, and pepper. Marinate for at least 30 minutes, or preferably longer in the refrigerator.
ð¡ ããã®ã³ã: Marinating overnight will enhance the flavor. - 3
Place the marinated lamb in a large, heavy-bottomed ovenproof dish or Dutch oven. Add the quartered potatoes, whole garlic cloves, and bay leaves around the lamb.
- 4
Pour the water or lamb stock into the dish. Cover the dish tightly with a double layer of parchment paper and then aluminum foil, ensuring a good seal to trap the steam.
- 5
Bake in the preheated oven for 3 to 4 hours, or until the lamb is fork-tender and falling off the bone. Check halfway through and add a little more liquid if it seems dry.
- 6
Remove the foil and parchment paper for the last 30 minutes of cooking to allow the lamb and potatoes to brown slightly.
- 7
Rest the Kleftiko for 10-15 minutes before serving. Serve hot with the roasted potatoes and pan juices.
ð¡ ããã®ã³ã
- âThe key to Kleftiko is slow cooking and sealing in the moisture.
- âTraditionally, Kleftiko was cooked in a pit oven, but a well-sealed Dutch oven or casserole dish achieves a similar result.
- âAdjust herbs to your preference; rosemary is also a popular addition.
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- Add chunks of bell peppers or carrots along with the potatoes.
- For a spicier kick, add a pinch of red pepper flakes to the marinade.