(SLOW COOKED LEG OF LAMB)
SERVES 4-6 | PREPARATION TIME: 10 MINUTES | COOKING TIME: 2 HOURS 30 MINUTES
Kleftiko means ‘stolen’. It originated in Greece from the 14th century, when mountain guerillas would steal a lamb or goat and cook it in underground pits to avoid detection from smoke or the smell of the cooking. This is my cousin Costas’ recipe which he has kindly let me share. INGREDIENTS 1 leg of lamb
1 onion, peeled and sliced into rings
3 cloves of garlic, crushed
4 bay leaves
1 tbsp dried oregano
1 tbsp dried thyme
1 tsp ground cinnamon
Sea salt and black pepper
METHOD Preheat the oven to 160°c/140°c fan/Gas Mark 3. Put all the ingredients into a large, deep roasting tray.
Cover the tray with foil and slow roast in the preheated oven for 2 hours 30 minutes. The meat should separate easily from the bone and melt in your mouth.
Serve the kleftiko with a nice big dollop of Greek yoghurt and a Cypriot salad on the side. You can also add potatoes to the recipe; peel a couple, slice them into discs then add them to the roasting tray with everything else. They absorb all the flavours from the lamb and taste delicious.