Kleftiko

Kleftiko

Cypriot slow-roasted lamb, overnight marinade, 4 hr cook, serves 6-8

Ingredients

Serves 6-8

lamb shoulder      2.5kg
garlic             8 cloves

Marinade
olive oil          60g
lemon juice        60g
lemon zest         1 lemon
dried oregano      8g
ground cinnamon    3g
dijon mustard      15g
salt               5g
black pepper       3g

In the parcel
potatoes           1.5kg
onions             2 large
tomatoes           2 large
halloumi           2 blocks
fresh rosemary     4 sprigs
bay leaves         3
olive oil          drizzle

Shoulder only, not leg. The fat in the shoulder renders down over the long cook and keeps everything moist.
The overnight marinade is not optional. 12-16 hours makes a categorically different result to 2 hours.
Cinnamon is the Cypriot tell. Don’t skip it.
The halloumi goes soft inside the parcel, nothing like grilled. It absorbs all the lamb juices and herbs. Cut into thick slices or large cubes and nestle in around the lamb before sealing.

Recipe

Night before:

1. Mix all the marinade ingredients together. Cut 10-12 deep slits all over the lamb and push a slice of garlic into each one.

2. Rub the marinade all over the lamb, working it into the slits. Cover and refrigerate for 12-16 hours. Take it out 45 minutes before cooking.

Cooking day:

3. Heat the oven to 160°C. Lay two large sheets of baking paper in a cross pattern inside a deep roasting tin, big enough to fully wrap everything.

4. Layer the potato wedges and onion rings in the centre. Season with salt, a drizzle of olive oil and a pinch of oregano. Add the bay leaves, rosemary and tomato slices on top.

5. Place the lamb on top of the vegetables. Pour over any remaining marinade.

6. Bring the baking paper up around the lamb and gather tightly to seal. Then wrap the whole thing in two layers of foil, sealing all edges. This traps the steam inside and is what makes kleftiko.

7. Roast for 3.5-4 hours. Do not open the parcel during this time.

8. Open carefully away from you as the steam will be very hot. The meat should be completely falling off the bone.

9. Increase the oven to 220°C and return uncovered for 15-20 minutes to brown and caramelise the surface.

10. Rest for 10-15 minutes. Serve straight from the tin with the cooking juices spooned over and warm pita on the side.