Kleftiko

Lamb sealed in paper or clay and baked for hours.

Ingredients

• 1.5 kg Lamb shoulder
• 1 kg Potatoes
• 10 cloves Garlic
• ½ cup Lemon juice
• 2 tbsp Oregano
• 3 Bay leaves
• 1 Cinnamon stick
• ½ cup Olive oil
• 2 Onion
• 2 tbsp Salt

Method

1. Marinate — Rub the lamb with lemon, garlic, oregano, oil and salt and rest overnight.
2. Wrap — Set the lamb on potatoes and onion, add bay and cinnamon, and seal completely in parchment then foil.
3. Bake very slowly — Cook at 150°C for 4 hours — the sealed parcel steams the meat in its own juices.
4. Open and brown — Open the parcel and roast 20 minutes at 220°C to colour the surface.
5. Kleftiko is ready — Serve straight from the parcel with all the juices.

More Cyprus recipes

• Souvla