Cypriot
Ofto Kleftiko
Cypriot slow-roasted lamb and potatoes
Cypriot lamb shoulder slowly roasted with potatoes, lemon, oregano and bay until yielding and deeply browned.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Cypriot cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Ofto Kleftiko
Ingredients
Main
Method
- 1
Heat the oven to 160°C and season the lamb generously with salt and oregano.
- 2
Arrange the potatoes, onions, garlic and bay in a deep roasting dish and set the lamb on top.
- 3
Add lemon juice, olive oil and a splash of water, then seal the dish tightly with baking paper and foil.
- 4
Roast until the lamb is fork-tender, then uncover and raise the heat to brown the meat and potatoes.
Ofto kleftiko is a Cypriot slow-roasted lamb dish traditionally sealed so the meat cooks in its own aromatic steam.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless the dish is intended to be served chilled or at room temperature.
Keep cooking
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