Georgina Hayden

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Easter Kleftiko

04.03.2015 by georgie // 4 Comments

Happy Good Friday!

Today I’m off to my Yiayia’s house to do some traditional Greek Easter baking, the highlight of Easter time for me. Our Easter isn’t until next week, but there is a lot to be done and that means tonnes of prep (my grandma doesn’t do things by halves – hundreds of breads, pastries and biscuits. Basically enough to feed the entire London Greek Cypriot community). Cooking with her is sheer joy, no measuring or precision, everything by eye and instinctive. It’s loud and fun and utter chaos. My favourite time of year!

The most delicious slow cooked lamb
The most delicious slow cooked lamb

A couple of years ago I was lucky enough to shoot a Greek Cypriot Easter story for Jamie Magazine, with my gorgeous grandparents and sister, cooking all the traditional foods and hanging out with them all day. Essentially what we do normally but in front of a camera, they loved it. So, today I’m posting an oldie but a goodie for you. A traditional (but with a twist) kleftiko recipe, that is perfect for Easter Sunday. And hopefully in time for you all to add to your shopping list to make this weekend.

KLEFTIKO

There is nothing quite like kleftiko, lamb cooked the classic way, slowly in a clay oven. Just make sure that your meat is well sealed by the greaseproof paper here, and cook it low and slow for the best result.

Serves 8

  • 2.2kg lamb shoulder
  • Olive oil
  • A good pinch of ground cinnamon
  • 2 unwaxed lemons
  • 1 garlic bulb, cloves separated
  • 4 bay leaves
  • A few sprigs of fresh oregano (or 1 teaspoon of dried)
  • 5 – 6 spring onions, finely sliced
  • A few sprigs of mint, leaves picked
  • 1/2 pomegranate, seeds removed
  • A splash of red wine vinegar

Preheat the oven to 150/ gas mark 2, and take your lamb out of the fridge 20 minutes before cooking.

Place the lamb in a snug fitting roasting tray, drizzle over some olive oil, sprinkle on the cinnamon, season it, then rub it all into the meat. Squeeze over the juice of 1 of the lemons.

Crush the garlic cloves and add them to the tray along with the bay leaves, then scrunch up and tear over the oregano (if using dried, sprinkle it on). Pour in enough water to come 1cm up the sides of the tray. Halve the second lemon and add to the tray.

Take a piece of greaseproof paper, just larger than the tray and rinse it under running water. Scrunch it up and tuck it tightly around the lamb. Pop the tray in the oven and roast the meat for 4 – 5 hours until tender and falling off the bone. Check it during cooking and baste with the juices in the tray.

Once cooked, leave it to rest for 15 minutes, basting with the juices. Meanwhile pop the spring onions, mint and pomegranate seeds into a bowl, toss through the vinegar and scatter over the lamb. Serve with the roasted lemon halves.

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Categories // Celebration, Greek and Cypriot, Main meals Tags // Cypriot, Dairy-free, Gluten-free, Greek, Lamb, Mains, Wheat-free

Comments

  1. saranga says

    April 4, 2015 at 7:39 am

    This looks good. What would you serve with it? How important is a tight fitting roasting tin and does it have to be a shallow or high? I have one that’s about 4 or 5 cm high – would that work? Not sure how tight fitting it would be. I’ve had kleftiko once, in Greece, and it was so good, so I’d like to try it at home.

    What greek baked goods would you recommend?

    Reply
  2. georgie says

    April 12, 2015 at 10:02 pm

    Hello lovely, sorry just seen this! One that is high sided would work fine, and don’t worry if it isn’t very snug, but as snug as you can get. I would serve it with sliced baked potatoes, a lovely Greek salad or spring veg – lots of leafy greens.
    Baked goods – in terms of cake? The biscuits I’ve just posted are simple and very good, def worth a go x

    Reply
  3. Kim Somauroo says

    May 12, 2015 at 10:17 pm

    Made this kleftiko today. Was delicious, easy to make, looked amazing and everybody loved it! Thanks Georgie, will be making this again!

    Reply
    • georgie says

      May 25, 2015 at 7:00 pm

      Thanks Kim! So glad you liked it x

      Reply

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Georgina is an award winning food writer, cook and presenter from North London.
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