Kleftiko is a long-cooked traditional Cypriot dish that is offset by quick preparation and "inattentive" baking. It is also said that it is possible to prepare kleftiko with lamb chops, but in my view it is with leg of lamb that the work of the oven at low temperature is most appreciated.
INGREDIENTS (4/6 people) :
- 1 leg of lamb
- 1 large onion
- 4 ripe tomatoes
- Potatoes (one or two for each serving)
- Garlic
- 1/4 cup of red wine
- 1/4 cup of virgin olive oil
- 1/4 cup tomato sauce
- 1/4 cup lemon juice
- Oregano
- Salt
- Black pepper
The leg of lamb is taken and some cuts are made to insert three cloves of garlic cut into sheets.
In a baking tray, if possible a deep clay pot, place the leg and sprinkle it with the wine, oil, tomato sauce and lemon juice. On the leg we cut the onion and tomatoes into slices (unpeeled and with the seeds) in julienne. We cut the potatoes into large pieces and place them next to the leg, wet with the liquids. Finally we will sprinkle the oregano, salt and black pepper to taste.
We put in the oven at 180 degrees (356 F) with the source covered by aluminum foil so that the cooking vapors do not escape (if this happens, it could burn). We waited between an hour and a half and two hours. The meat will be tender but a pink spot near the bone. Don't even think about speeding up the cooking by increasing the temperature: the leg would be dry and harder than stone.