Kleftiko
Kleftiko is my absolute favourite traditional Cypriot dish! The name means “stolen meat” – it comes from the old times when shepherds would slow-cook stolen lamb in sealed pits so the smoke wouldn’t give them away. Today it’s a tender, fall-apart lamb baked with potatoes and herbs that fills the whole house with the most amazing smell.
Ingredients (for 4–6 people)
1.5–2 kg lamb shoulder or leg (bone-in preferred), cut into large chunks
4–5 large potatoes, cut into big wedges
2 large onions, roughly chopped
4–5 garlic cloves, crushed
Juice of 1–2 lemons
100 ml olive oil
1 tsp dried oregano
1 tsp dried thyme
Salt and black pepper
A few bay leaves
Optional: a splash of dry white wine or water
How to Make It
Marinate the meat: Place the lamb in a large bowl. Add olive oil, lemon juice, crushed garlic, oregano, thyme, salt and pepper. Mix well, cover, and leave to marinate for at least 2 hours (or overnight in the fridge).
Prepare the vegetables: In a large baking tray or clay pot, arrange the potato wedges and chopped onions. Season them lightly with salt, pepper and a little olive oil.
Assemble: Place the marinated lamb pieces on top of the potatoes and onions. Add the bay leaves. Pour any remaining marinade over everything. If you like, add a small splash of wine or water.
Seal and bake: Cover the tray tightly with baking paper and then aluminium foil (or use a traditional clay pot with a lid). Bake in a preheated oven at 160–170°C (320–340°F) for 3–3½ hours. The meat should be extremely tender and falling off the bone.
Finish: Remove the cover for the last 20–30 minutes if you want the top to brown a little. Rest for 10 minutes before serving.
Serve hot with fresh bread, a simple Greek salad, and a glass of local Cypriot wine. Pure comfort!