Kleftiko
Lamb slow-cooked with potatoes, garlic, lemon and oregano, sealed so it cooks in its own juices. Its name recalls the klephts, bandits who cooked in earth ovens so they wouldn’t be seen.
Ingredients
- 1.5 kg leg or shoulder of lamb, in pieces
- 1 kg potatoes
- 1 onion
- 1 head of garlic
- Juice of 2 lemons
- 2 tablespoons of dried oregano
- 2 bay leaves
- 100 ml olive oil
- Salt and pepper
How to make it at home
- Marinate the lamb with the lemon, crushed garlic, oregano, oil, salt and pepper for at least 2 hours.
- Put the potatoes in large chunks and the onion in a roasting dish, with the meat and marinade on top.
- Add the bay leaves and a glass of water.
- Cover tightly with baking paper and foil, sealing the edges, and bake at 160 °C for about 3 hours.
- Uncover, turn up to 200 °C and brown for 20 minutes.
The trick: Seal it well: the meat should fall apart in its own steam.