International Supper Club: Kleftiko from Cyprus
Lamb Kleftiko
Legend has it that lamb Kleftiko, meaning stolen lamb, originated in the thievery of bandits known as the klephts. Klephts were folks who lived in the mountain countryside when Greece was a part of the Ottoman Empire. Since the klephts were wanderers and did not own flocks of their own, they would steal sheep and cook them in a sealed pit to trap smoke and to keep their meal hidden.
Since the Greeks & Cypriots no longer need to hide their lamb underground, it’s typically slow roasted in the oven wrapped in parchment paper, or cooked all day in a slow cooker.
This meal was INCREDIBLE. Between just my husband and me, there were hardly any leftovers. I’d say this recipe will feed 3 adults comfortably, maybe..
INGREDIENTS
3 pounds bone-in lamb shoulder
1 pound potatoes, cut into cubes
3.5 tablespoons butter (50 g)
1/2 pound halloumi cheese, sliced
MARINADE:
3-4 sprigs rosemary (or 1 tablespoon dried)
3-4 sprigs fresh oregano (or 1 tablespoon dried)
2 tablespoons salt (25g)
1/4 teaspoon cracked black pepper
1/4 teaspoon cracked red pepper flakes
1/4 teaspoon cinnamon
5 tablespoons olive oil (50g)
4 cloves garlic
1 tablespoon honey
zest of 1 lemon
juice of 1 lemon
Blend all marinade ingredients in a blender.
Place lamb in a gallon-size Ziploc bag or large bowl. Pour half the marinade over the lamb to coat. Marinade in the fridge 3 hours to overnight. Do the same with the rest of the marinade poured over the potatoes in a separate bag/bowl.
Lay a large sheet of parchment paper over the rack of a roasting pan. You’ll be wrapping the lamb and potatoes in this as a pouch, so use enough to fold it over.
Bake for 3 hours on the middle rack.
Uncover, add cheese & bake for another half hour.
Serve with lemon wedges & enjoy!
Yamas!
