Kleftiko (Cypriot Slow-Roasted Lamb with Potatoes)
Local name: Κλέφτικο
In short: Lamb shoulder marinated with lemon, oregano and garlic, then sealed with potatoes in foil and roasted slowly until it falls off the bone. It takes about 4 h 10 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 3 h 45 min
- Resting
- 2 h
- Total
- 4 h 10 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 580 kcal
Kleftiko is a Sunday and Easter dish in Cypriot homes: lamb sealed in a package with potatoes, lemon, garlic and oregano and cooked for hours in a low oven, or in a traditional clay oven, until the meat falls from the bone. Because nothing escapes, the potatoes cook in lamb fat and lemon juice and the meat stays succulent. Serve it straight from the package at the table, with a simple salad of tomato and cucumber.
Instructions
- Mix the 45 ml of oil with the lemon juice, oregano, garlic, salt and pepper. Rub it all over the lamb, cover and refrigerate for at least 2 hours, or overnight.
- Heat the oven to 160°C (325°F). Toss the potatoes, onions and tomatoes with the remaining tablespoon of oil.
- Lay two large sheets of foil on a roasting tray, one crossing the other, and top them with a layer of baking parchment. Pile half the vegetables in the center, set the lamb on top, tuck in the bay leaves and add the remaining vegetables around it.
- Pour over the marinade and the water. Fold the parchment over the lamb, then fold and crimp the foil tightly so no steam can escape.
- Roast for 3 1/2 hours, until the lamb is very tender and the bones loosen when you tug them.
- Open the package carefully, because the steam is hot. Raise the oven to 220°C (425°F) and roast uncovered for 15 minutes to brown the top.
- Rest for 10 minutes, then serve from the package with the juices spooned over.
Tips
- Seal the package well. If steam escapes, the lamb dries out, so use a double layer of foil on the outside.
- Choose bone-in cuts such as shoulder or leg pieces. The bone and fat keep the meat juicy over the long cook.
Questions and answers
Can I make kleftiko ahead of time?
Yes. Roast it, cool it in its juices and refrigerate for up to 3 days. Reheat covered at 160°C (325°F) for 30 to 40 minutes, until hot all the way through.
Can I cook kleftiko in a clay pot or slow cooker?
A lidded clay pot or heavy casserole works at the same temperature. In a slow cooker, cook on low for 8 hours with only 60 ml (1/4 cup) of water.
What cut of lamb is best for kleftiko?
Bone-in shoulder or leg pieces. Lean boneless cuts tend to dry out during the long cook.
How long does it take to make Kleftiko (Cypriot Slow-Roasted Lamb with Potatoes)?
About 4 h 10 min in total: 25 min of preparation and 3 h 45 min of cooking.
How many calories are in Kleftiko (Cypriot Slow-Roasted Lamb with Potatoes)?
About 580 kcal per serving, with 34 g of protein, 40 g of carbohydrates and 32 g of fat. These values are estimates.
Nutrition per serving
| Calories | 580 kcal |
|---|---|
| Protein | 34 g |
| Carbohydrates | 40 g |
| Fat | 32 g |
| Fiber | 5 g |
| Sugar | 5 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
