SAVOUR & S I P
Cousin Costas’ kleftiko
KLEFTIKO MEANS ‘STOLEN’. IT ORIGINATED IN 14TH-CENTURY GREECE, WHEN MOUNTAIN GUERRILLAS WOULD STEAL A LAMB OR GOAT AND COOK IT IN UNDERGROUND PITS TO AVOID SMOKE OR THE SMELL OF COOKING. THIS IS MY COUSIN COSTAS’ RECIPE, WHICH HE KINDLY LET ME SHARE
SERVES : 4-6 PREP T IME : 10 MINUTES COOK T IME : 2 HOUR 30 MINUTES INGREDIENTS • 1 leg of lamb • 1 onion, peeled and sliced into rings • 2 tbsp extra virgin olive oil • 3 garlic cloves, crushed • 4 bay leaves
• 1 tbsp dried oregano • 1 tbsp dried thyme • 1 tsp ground cinnamon • 300ml water • Sea salt and black pepper
STEP-BY-STEP GUIDE 1. Preheat the oven to 160°C/140°C fan/gas mark 3. Put all the ingredients into a large, deep roasting tray, then cover the tray with foil and slow roast in the preheated oven for two hours 30 minutes. The meat should separate easily from the bone and melt in your mouth. 2. Serve the kleftiko with a nice big dollop of Greek yoghurt and Cypriot salad on the side. 3. You can also add potatoes to the recipe; peel a couple, slice into discs, then add to the roasting tray with everything else. They absorb all the flavours from the lamb and taste delicious.
54 SEPTEMBER 2021 CAMBSEDITION.CO.UK
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