Lamb Kleftiko

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Lamb Kleftiko

Lamb Kleftiko

Today I will present you with this well-known dish, Lamb Kleftiko. Delicious, tender and succulent, the meat just falls apart as soon as you put your fork into it. I love this so much. My story to this amazing Lamb kleftiko is when I went to Cyprus, and I saw a woman outside the shop selling these clay pots made by her. I asked her what these pots are used for, she then told me that they make a dish call Kleftiko and to go to her son’s restaurant and try a dish call Kleftiko. She said that if I liked it, to come back and she would sell me the pot.

From that day on I fell in love with this dish, so I went back and bought it, it was only £5.00 at the time, this was in 1995. The woman explained to me exactly how to look after the pot before she gave me the recipe. I remember that I carried it in my hand all the way back to the UK, as I was so scared that I might break it. Her son told me the meaning of the word Kleftiko, but I am sure you all know the story of the stolen lamb.

Nothing tastes better than when you cook this dish in this pot. It is about 1″ thick and not glazed at all, the inside eventually gets glazed as the pot ages with cooking.

Let’s cook this simple recipe:

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Lamb kleftiko
Votes: 2
Rating: 5
You: 5
Rate this recipe!
Course Main Course
Cuisine Greek
Prep Time 5 minutes
Cook Time 3h.30 minutes
Servings
portions
Ingredients
Course Main Course
Cuisine Greek
Prep Time 5 minutes
Cook Time 3h.30 minutes
Servings
portions
Ingredients
Votes: 2
Rating: 5
You: 5
Rate this recipe!
Instructions
  1. Add the onions first, then place the lamb shanks in the pot,followed by the tomatoes, rosemary and salt. Add 4 tbsps of water.
  2. Seal the pot with tin foil then put the lid on top,press down so the steam does not escape. This way the meat will cook very slow in it's own steam.
  3. Put in a hot oven, gas mark 6/200c, and cook for 30 mins: then lower the heat to gas mark 2/150c and cook for 2 hours. Then add the potatoes and cook for a further 1 hour - or until the meat falls off the bone.
  4. I sometimes add potatoes and shallots to the pot to get a side dish, it save me loads of pots and pan to wash up later, and also I get amazing flavour.
Recipe Notes

My reason for optional* is that traditionally you don't add rosemary and onions, you just add a little water, but I prefer to do this.

You use any clay pot with lid, or you can double wrapped tin foil.

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8 Comments

  1. Anitha Gowda says:

    Such simple recipe is of an exotica…will try this for sure.

  2. Maria Nasir says:

    Love the simplicity of ingredients and the gorgeous outcome, dear Sally! This pot looks so interesting, very sinpmilar to the clay handis we have here in Pakistan. I think I can make this recipe in the handi too 🙂

  3. PIYALI says:

    What a wonderful story and what a gorgeous looking dish. Truly I can see from the visuals how succulent the meat looks, just like falling of the bones. Oh I am in love with that gorgeous pot. This dish looks so decadent and filled with warmth.

    • Hi PIYALY Thank you for taking the time to read this recipe, I am glad to hear that you like it. Yes the meat does fall of the bone, Thanks again and please do visit again.

  4. Callista says:

    We were posted to Cyprus for a couple of years in the mid 1980’s and still do a lot of Cypriot cooking.
    I always soak my clay pot in water for 15 or 20 minutes and place in the oven BEFORE turning on the oven. I’ve had the same pot for over 30 years. It may crack if you don’t soak it.

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