Lamb Kleftico

SLOW COOKED SHOULDER OF LAMB

Lamb Kleftico is a rustic traditional Greek Cypriot recipe of slow cooked Lamb. It was originally cooked in an earth oven, a simple pit in the ground used to trap heat and smoke. ‘Kleftico’ literally means ‘stolen’. Covered with parchment paper and slow cooked for 4-5 hours, this is simply divine. This dish was always a firm favourite at my Stede’s house, especially during Easter. Served with lemon potatoes this is without a doubt a dinner party winner.

KLEFTICO

SERVES: 6-8

PREP TIME: 20 MINS

COOK TIME: 3-6 HOURS (DEPENDING ON WEIGHT)

INGREDIENTS:

1 shoulder or leg of Lamb

Marinade:

• 3 level teaspoons of coriander seeds

• 1.5 level teaspoons of cumin seeds

• 1.5 teaspoons of ground cinnamon

• 6 cloves of garlic

• Grated rind of 1-2 lemons

• Salt & pepper

• 1 tablespoon of oregano

• Handful of thyme leaves

• A few sprigs of rosemary

• 4 Bayleaves

• White wine

METHOD

In a skillet, roast the coriander and cumin seeds. Then grind, with a pestle and mortar, into a rough powder.

Add in the cinnamon, garlic, grated lemon rind, salt and pepper. Grind to paste.

Add the oregano, thyme leaves and rosemary and grind, breaking up the herbs to release their oils.

Add olive oil and lemon juice and mix into a runny paste. You should have enough to cover the lamb. It depends on the size of your joint. If not, just make more using the same proportions.

Now, with a thin sharp knife, stab the meat all round and stuff holes with paste. Massage any remaining paste into the lamb then put it in a casserole dish. It should be a relatively snug fit.

Pour some white wine (approx 1/3 of bottle) over it, add a few bay leaves and cover tightly with grease proof paper.

Put a lid on the dish and place in an oven preheated to 140 fan. Cook for at least 4 hours (it can cope with more) and keep an eye on the moisture.

You don’t want it to dry out. It should be succulent and falling off the bone. So good and so simple. So simple.