Monday's Greek Recipe - Ofton Kleftikon

 
Ingredients

drizzle Olive oil
1 Lamb shoulder, about 1.5kg, bone in, cut into large pieces

1 Lemon, cut into wedges
sea salt, to taste
1 tsp dried Oregano, (or fresh if available)
1 pinch Cinnamon
1 Bay leaf
4 large potatoes, cut into four
2-3 cherry tomatoes, (optional)

Directions

 1. Kleftiko is traditionally made in a sealed

earthenware dish, but a casserole dish covered in

aluminium foil will do the trick (alternatively you can

make individual parcels of the meat with a layer of

baking parchment and aluminium foil).

2. Preheat the oven to 150C/gas 2. Cut a piece of

aluminium foil to about a metre in length. Lay the paper

in a casserole dish with one half covering the base of

the dish and the other hanging over the edge.

3. Rub the lamb all over with the lemon wedges and put

the lamb and lemon wedges into the dish. Sprinkle with

salt, freshly ground black pepper, oregano and cinnamon,

and add a bay leaf and the potato wedges - you can also

add a few cherry tomatoes for colour.

4. Mix together all the ingredients, fold over the

second half of the paper to cover the meat and transfer

to the oven. Roast for 2-3 hours, or until the meat

falls off the bone. Rest the meat for at least ten

minutes in a warm place and serve with a generous portion of Cyprus Salad.

Source: Good Food Channel

CYPRUS SALAD

3 medium ripe but firm tomatoes, washed and cut in chunks

feta cheese

1 cucumber, washed and sliced
1 Coss lettuce, washed and finely cut
1 medium onion, chopped
2 celery stalks, washed and sliced
3 tablespoons fresh coriander leaves, finely chopped

 Dressing:

6 tablespoons olive oil
3 tablespoons lemon juice
salt to taste 

In a large bowl add the salad ingredients and mix them

well. Cover with cling film and place in the

refrigerator.

Just before serving prepare the dressing. Add the olive

oil and the bulk of the lemon juice, mixing well. Then

add salt and further lemon juice to taste, again mix

well.

Serve with hot pita or the traditional Cyprus flatbread.

Comments

[Anastasia]

PS~ I also add some cabbage in the salad. I don't really like it but Alkis does.

[Tina]

Seems like a good winter/ comfort food type of meal!

[Phivos]

I have to try it to tell you my opinion! Kind regards.

[Lakis Ioannou]

This is my favourite food and I must say it looks delicious on the photo! My mother always cooks it for me whenever we visit her at the village in the good old traditional way:she will heat the clay oven in her yard early in the morning before she puts the meat with the potatoes in a special clay pot and leave it cook for about 4-5 hours. She serves it with fresh homemade bread, tahini and yoghurt which she also makes herself and a big salad.

[Constantinos]

This sounds like a great meal. It reminds me the lamb I had once in Roumeli. They wrap large chunks of lamb - Ithink it's the leg not the shoulder - in greaseproof paper and in individual portions. The lamb is cooked in a well pre-heated oven for a couple of hours and is served with roast potatoes and a variety of vegetables.

[Alexia M]

How can I forget your delicious lamb kleftiko! I remember trying it on one of my visits to Cyprus. It was in a small tavern in a village near Larnaca - I can't remember the name - and I loved it! A Cypriot friend told me it means stolen meat!! Lol!!! Thanks for the recipe. I will try it for sure!!!

[Stefania]

Larnaca is, of course famous for the best ofton kleftikon in the country and I sometimes make it home on Sundays more or less in the way you describe above. I also mix the cinnamon with some ground cloves to remove the strong smell of the lamb.