Lamb Kleftico

Steven Duckworth
Jul 23, 2017 · 2 min read

After the Fall of Constantinople in 1453, most of what we now know as Greece fell under the rule of the Ottoman Empire. Under the Ottomans many Greek troops were signed up into the ranks of their new overlords, but some refused and formed gangs of anti-Ottoman insurgents known as Klephts. These bands of militias were often poor and constantly avoiding capture from the enemy, as a result they often stole- particularly sheep and goat- for food.

To cook their food the Klephts would often dig a pit and fill it with burning embers and then in a pot slowly heat a mixture of vegetable, herbs and meat for many hours, covering the pit so as to reduce the smoke which may have made Ottoman officials suspicious. Today Kleftico is a traditional way of marinating and slowly cooking various meats, particularly lamb, and can be found on many Greek menus. Below is my take on cooking Lamb Kleftico.

A Klepht

Serves 4

Ingredients:

1.2kg Leg or shoulder of Lamb

3 Large white onions

1kg of Small waxy potatoes (e.g. Charlotte)

8 Vine ripened tomatoes

2 Bulbs of garlic

1 Lemon

Olive Oil

Oregano

Seasoning

Water

Method:

· Preheat the oven to 180c

· Wash and layer the potatoes in the base of a large casserole dish

· Slice the three onions into moderately sized semi-rings and put on top of the potatoes

· Quarter the tomatoes and add them to the dish

· Add the peeled clove of one bulb of garlic to the dish

· Cover the vegetables with a generous glug of olive oil and about 20 mls of water

· Add a handful of oregano to the pot and season

· Place the lamb on top of the vegetables, then rub with the juice of one lemon and dress with another handful of oregano and seasoning

· Half the second bulb of garlic and add to the top of the pot

· Cover the dish and put in the oven for two and a half hours

· Take out the shoulder of lamb from the dish and set it aside to rest

· Put the uncovered dish back in the oven for ten minutes at 220c to reduce the vegetables

· Spoon out the vegetable mixture into four large bowls or plates

· Top with medium slices of the lamb

NB Any left over lamb can be stuffed into a pitta bread along with some salad, to make a donner kebab the next day.

My Lamb Kleftico

Written by

Lancastrian living in Northumberland via London. Political centrist. Big on public policy, food and music.

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