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Loading...Kleftiko is a centuries-old Cypriot specialty of lamb slow-cooked in its own juices inside a sealed parchment and foil envelope. The gentle, steamy heat breaks down tough fibers into fork-tender meat infused with lemon, oregano, and a whisper of cinnamon. Served straight from the opened packet, the lamb is meltingly soft with perfectly cooked potatoes underneath.
Prep Time25 mins
Cook Time240 mins
Total Time265 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 780 kcalCalories
- 48 gFat
- 16 gSaturated Fat
- 42 gCarbs
- 5 gFiber
- 6 gSugar
- 42 gProtein
- 720 mgSodium
- 1080 mgPotassium
- 85 mgCalcium
- 4.5 mgIron
- 22 mgVitamin C
- 35 mcgVitamin A
Ingredients
For the lamb and marinade
- 1.5 kg bone-in lamb shoulder, trimmed of excess surface fat
- 6 garlic cloves, sliced into thin slivers
- 2 tbsp fresh oregano leaves (or 1 tbsp dried Greek oregano)
- 1 lemon, juiced, plus 1 extra lemon for finishing
- 80 ml extra-virgin olive oil
- 2 tsp sea salt
- 1 tsp freshly ground black pepper
- 2 dried bay leaves
For the vegetables and braise
- 900 g waxy potatoes, peeled and halved lengthwise
- 2 large yellow onions, sliced into thick rings
- 6 whole garlic cloves, unpeeled
- 200 g cherry tomatoes
- 1 small cinnamon stick
- 120 ml dry white wine or water
- 2 tbsp olive oil for drizzling
- 1 tsp dried oregano
Directions
- Pat the lamb dry and use a small sharp knife to make about 12 deep slits all over the meat. Stuff each slit with a sliver of garlic and a few oregano leaves, pressing them deep into the flesh.
- Rub the lamb all over with 60 ml of the olive oil, the lemon juice, salt, and pepper. Place in a bowl, cover, and refrigerate for at least 4 hours, preferably overnight, turning once or twice.
- Preheat the oven to 160°C (320°F). Spread the sliced onions across the bottom of a deep heavy roasting pan or clay pot just large enough to hold the lamb snugly.
- Lay the marinated lamb on the onion bed and arrange the potatoes, whole garlic cloves, and cherry tomatoes around the sides. Tuck the bay leaves and cinnamon stick next to the meat.
- Pour the wine (or water) into the pan and drizzle everything with the remaining 40 ml olive oil. Sprinkle the dried oregano over the vegetables and season with extra salt and pepper.
- Cut a large piece of parchment paper, lay it over the dish, then seal tightly with a double layer of heavy aluminum foil crimped around the edges to trap the steam completely.
- Place the sealed pan in the oven and cook undisturbed for 4 hours. Do not open the package during cooking; the trapped steam is what makes the lamb fall-apart tender.
- Remove the package from the oven, carefully lift off the foil and parchment (mind the hot steam), and increase the oven temperature to 220°C (425°F).
- Return the open pan to the oven for 12 to 15 minutes to brown the lamb and crisp the tops of the potatoes. Squeeze the extra lemon over the dish.
- Let the lamb rest for 10 minutes, then break it into chunks with two forks and serve straight from the pan with the potatoes, onions, and plenty of pan juices spooned over.
Cook’s Notes
- Bone-in lamb shoulder with good marbling gives the best results; the bones and fat create richness during the long slow cook.
- Marinating overnight develops deeper flavor and helps tenderize the meat through the acidic lemon juice.
- Seal the parchment and foil packet airtight; any steam escape will dry out the lamb and slow the cooking process.
- A traditional Cypriot clay pot works beautifully if you have one, but any heavy ovenproof pan with a tight cover is fine.
- Use the pan juices liberally when serving; they carry the concentrated flavor of the meat, herbs, and cinnamon.
