Lamb Kleftiko
Cypriot lamb, slow-baked under a tightly sealed cover with potatoes, turns out incredibly tender and rich with its own juices.
Ingredients
- lamb, portioned pieces2000 g
- potato1200 g
- olive oil30 ml
- brandy60 ml
- salt2 tsp
- black pepper (ground)1 tsp
- bay leaves6 leaf
Instructions
Rinse the lamb pieces, pat them dry with paper towels, and place in a deep roasting dish.
Rub the meat with salt and black pepper, then drizzle with olive oil and brandy so the surface is evenly coated.
Peel the potatoes, cut the larger ones in half or quarters, and arrange them around the lamb.
Add the bay leaves, cover the dish with parchment paper, then seal tightly with aluminum foil so no steam can escape.
Bake in an oven preheated to 180°C for 3 hours 30 minutes, until the meat is very tender and easily pulls away from the bone.
Leave the kleftiko covered for 15 minutes, then serve the lamb with the potatoes, drizzled with the juices from the dish.
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