Kleftiko (oven-baked lamb)

kleftiko_(oven-baked_lamb)

Greek cuisine is known across the world for its bold flavors, fresh ingredients, and hearty portions. One of the most iconic dishes of Greek cuisine is Kleftiko, a slow-cooked lamb dish that originated in the mountainous regions of Greece. Kleftiko is a perfect example of how Greek cooking is all about simple, fresh ingredients, cooked in a simple way that enhances their natural flavors.

Kleftiko is a dish that is typically cooked in an outdoor oven or a brick oven that gives the meat a smoky flavor and crispy texture. The name “Kleftiko” means “stolen meat” in Greek and is said to have originated from the bandits or “kleftes” of the mountains. In ancient times, these bandits would steal sheep or lambs and cook them in underground ovens or pits to hide their activities from the authorities.

The traditional way to cook Kleftiko is to use a whole lamb shank, with the bone still in, that is slow-cooked for several hours with herbs, vegetables, and garlic. The meat is then wrapped in parchment paper, to seal in the flavors and juices before it’s roasted in the oven. The slow cooking process creates a tender and flavorful lamb that falls off the bone.

Kleftiko is a dish that is typically enjoyed during celebrations such as Easter, Christmas, or any family gatherings. It is a great recipe to make for a special occasion, but it’s also a great comfort food for any time of the year. If you’re looking for a recipe that is satisfying, easy to make, and packed with flavor, then Kleftiko is the dish for you.

To make Kleftiko, you will need a few simple ingredients. The key to making this dish is selecting the right cut of lamb. A good-sized leg of lamb from a trusted butcher is the perfect choice for this recipe. It’s important to avoid lamb that is too fatty or has a lot of connective tissue, as it will not cook down properly.

To make the marinade, you will need garlic, lemon, olive oil, salt, and pepper. The garlic and lemon will provide a delicious tangy flavor, while the olive oil will make the meat moist and tender. The salt and pepper will add depth to the flavor and balance the tangy taste.

After marinating the meat for a few hours, you will need to chop up some vegetables such as potatoes, onions, and tomatoes. The vegetables are placed in the bottom of a roasting dish to act as a “bed” for the lamb. This not only adds flavor to the dish but also helps to keep the meat moist and tender during the cooking process.

Once the vegetables are in place, the lamb is placed on top and wrapped in parchment paper. This not only seals in the flavors but also helps the lamb to slow cook in its juices, which creates a tender and flavorful lamb.

Kleftiko may take a bit longer to prepare, but it is worth every minute. The aroma of the lamb, garlic, and lemon will fill your kitchen and get your taste buds watering. When the dish is finally ready, the lamb will have a beautiful golden brown crust and will be falling off the bone. Serve with some crusty bread and a Greek salad for the perfect meal.

In conclusion, Kleftiko is a dish that embodies the heart of Greek cuisine. It is simple, fresh, and bold in flavor, and it’s a recipe that anyone can make at home. The slow-cooking process may take some patience, but the end result will be a rustic Greek meal that will be sure to impress your family and friends.

Ingredients:

  • 2 kg boneless lamb shoulder or leg
  • 2 lemons, juiced
  • 4 garlic cloves, minced
  • 3 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 8-10 small potatoes, peeled
  • 1 large onion, cut into wedges
  • 4 ripe tomatoes, cut into wedges
  • 1 cup water

Instructions:

  1. Preheat the oven to 180°C (350°F).
  2. Cut the lamb into 6-8 equal pieces and place them in a large baking dish.
  3. In a small bowl, whisk together the lemon juice, garlic, olive oil, oregano, thyme, salt, and pepper.
  4. Rub the marinade all over the lamb pieces, cover the dish with foil, and marinate in the fridge for at least 1 hour or preferably overnight.
  5. When ready to cook, remove the dish from the fridge and let it sit at room temperature for 30 minutes.
  6. Add the peeled potatoes, onion wedges, and tomato wedges around the lamb in the baking dish and pour water over the top.
  7. Cover the dish with foil and bake for 3 to 3 1/2 hours, or until the lamb is tender and falling off the bone.
  8. Remove the foil and bake for another 30 minutes, or until the potatoes are golden brown and crispy on top.
  9. Serve the lamb with the roasted vegetables and pan juices. Enjoy!