Kleftiko
'Thief's lamb': leg of lamb sealed in parchment with garlic and lemon, slow-roasted for hours until it falls from the bone — named for the bandits who cooked it in hidden, smokeless pits.
What it is
'Thief's lamb': leg of lamb sealed in parchment with garlic and lemon, slow-roasted for hours until it falls from the bone — named for the bandits who cooked it in hidden, smokeless pits. Ingredients: lamb leg or shoulder, garlic, lemon juice and zest, oregano, bay, olive oil, salt, pepper; potatoes cooked in the same parcel. Recipe: 1) Marinate lamb with garlic, lemon and oregano. 2) Wrap tightly in parchment (the modern pit). 3) Roast low for 3-4 hours without opening. 4) Rest in the parcel; carve. Serve: with potatoes and salad at Easter and Sunday tables. Flavor: lemony, melting, herb-perfumed. History: klephts — mountain bandits under Ottoman rule — stole sheep and baked them in sealed earth ovens so no smoke would betray them. See also: Sheftalia, Halloumi.
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