Kleftiko

Name: Kleftiko
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6 servings
Cuisine: Cyprus
Ingredients: 4 lbs lamb shoulder, bone-in; 6 cloves garlic, slivered; 3 tbsp olive oil; 2 tbsp lemon juice; 1 tbsp dried oregano; 4 potatoes, quartered; 2 bay leaves; Salt and pepper, to taste

6 servings20 min prep180 min cookMedium Cyprus

♡ Sign in to save Print / Save as PDFPro

The Story Behind It

The Tale of Kleftiko

Story updated September 17, 2026

Kleftiko, slow-cooked lamb sealed and cooked in a covered pit or oven, is said to take its name from Greek and Cypriot "klephtes" (bandits), who according to popular legend cooked meat in sealed pits to hide the smoke from Ottoman authorities. The story is more folklore than documented history, but the slow, sealed-cooking method remains distinctly Cypriot and Greek.

Ingredients

Scale:· 6 servings

4 lbs lamb shoulder, bone-in
6 cloves garlic, slivered
3 tbsp olive oil
2 tbsp lemon juice
1 tbsp dried oregano
4 potatoes, quartered
2 bay leaves
Salt and pepper, to taste

Instructions

1Cut small slits into the lamb and insert garlic slivers throughout.
2Rub the lamb with olive oil, lemon juice, oregano, salt, and pepper.
3Place the lamb and potatoes in a heavy pot or wrapped tightly in parchment and foil, along with bay leaves.
4Seal tightly to trap the steam and slow-cook at 300°F for 3-3.5 hours until the lamb is fall-off-the-bone tender.
5Carefully open the parcel, being mindful of the escaping steam.
6Serve the lamb and potatoes with the flavorful juices spooned over top.

Want Cook Mode, your own recipe photos, and unlimited calculators?

Get Home Cooking Pro

Comments

Loading comments…