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Arnaki Kleftiko

Serves 4 to 6 Entree meat

Arnaki Kleftiko

Arnaki Kleftiko hails from the rugged landscapes of mainland Greece and the Peloponnese, where it has been lovingly prepared in family kitchens for generations. The dish carries the whispers of its origins, named after the klephts, bandits who cooked lamb in sealed pits to avoid detection. Today, it finds its place on tables during festive gatherings and Sunday family dinners, a comforting testament to Greek culinary tradition.

Expect each bite to deliver tender lamb, infused with the aromatic embrace of oregano and bay leaves, balanced by the bright acidity of lemon. The potatoes, roasted alongside, absorb the luscious olive oil and meat juices, creating a harmonious blend of flavors. Seasoned by instinct, this dish is a celebration of simple, honest ingredients.

Ingredients

  • 1.5 kglamb shoulder — bone-in pieces
  • 4potatoes — wedged
  • 6 clovesgarlic
  • 2lemons — juiced
  • 2 tspdried oregano
  • 100 mlolive oil
  • 2bay leaves
  • to tastefine sea salt and black pepper

Method

  1. Preheat your oven to 160°C (320°F). Start by placing the 1.5 kg lamb shoulder on a large cutting board. Peel and slice 6 cloves of garlic into thin slivers. Make small incisions all over the lamb and insert the garlic slivers into these cuts. This will infuse the meat with a deep garlic flavor.
  2. Squeeze the juice of 2 lemons over the lamb, ensuring it is evenly coated. Sprinkle 2 tsp of dried oregano, a generous pinch of fine sea salt, and a few grinds of black pepper over the meat. Drizzle 100 ml of olive oil over the lamb, massaging the seasonings into the meat to ensure full coverage.
  3. Peel and quarter 4 potatoes, then season them with a bit of salt and pepper. Lay a large piece of parchment paper or aluminum foil on your work surface. Place the seasoned lamb in the center, and arrange the potatoes around it. Add 2 bay leaves on top of the lamb for an aromatic touch.
  4. Wrap the lamb and potatoes tightly in the parchment or foil, ensuring there are no gaps for steam to escape. Place the parcel in a large roasting pan to catch any juices that might leak.
  5. Transfer the pan to the preheated oven and bake. The lamb is ready when it pulls easily from the bone and the potatoes are tender when pierced with a fork. This can take several hours, depending on the size of your lamb shoulder.
  6. Once cooked, carefully remove the pan from the oven and let it rest for a few minutes. Bring the parcel to the table and open it carefully, allowing the steam and lemon aroma to fill the room.
  7. Serve the lamb and potatoes with a simple Horiatiki salad and crusty bread, allowing everyone to enjoy the rustic flavors of this traditional Greek dish.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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