Kleftiko (Roast Leg of Lamb) is a traditional Cypriot recipe for a classic dish of lamb cooked in paper parcels served with potatoes and tomatoes roasted in lamb fat. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Roast Leg of Lamb (Kleftiko).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Kleftiko is a dish that is synonymous with Cyprus. Traditionally it's made with a hogget or goat (an older lamb or goat) cooked in a clay pot sealed with a flour and water paste.
Ingredients
1.5kg boned lamb, about 1 generous piece per person
3 large tomatoes, cut into thick slices
2 tbsp corn oil
1kg small new potatoes
6 small cubes of fat taken from a lamb's tail
2 bayleaves, halved lengthways
1 tsp salt
1/4 tsp freshly-ground black pepper
1/4 tbsp dried oregano, crumbled
1/4 tbsp dried thyme
60ml lemon juice
120ml corn oil
Method:
Wash the meat pieces, drain well and pat dry with kitchen paper then sprinkle with lemon juice.
Mix together the salt, black pepper, oregano and thyme in a bowl then sprinkle over the meat. Brush 6 large pieces of kitchen foil with oil, set the meat in these.
Seal the foil parcels and arrange in an earthenware casserole dish. Make a thick paste from flour and water. Spread this over the top of the casserole and place the lid on top. Use more paste to seal the lid onto the casserole then transfer to an oven pre-heated to 180°C and bake for 150 minutes.
In the meantime, prepare the potatoes. Peel and wash them then make small cuts in each potato with a knife before patting dry. Arrange on a baking tray and add the oil and lamb fat. Arrange the sliced tomatoes over the potatoes then sprinkle with salt and black pepper and add the bayleaves.
About 60 minutes before the lamb is due to be ready place the potatoes in the oven and continue cooking with the lamb (this way the lamb and potatoes will be ready together).
To serve, place a piece of kleftiko and a potato on every plate. Serve accompanied by a Cypriot salad.
)
