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Cypriot Grilled Lamb Kleftiko (Greek-Style Braised Lamb)
Cypriot Grilled Lamb Kleftiko is a traditional dish from the island of Cyprus, which originated in ancient Greece. The name ‘Kleftiko’ comes from the Greek word ‘klēftiko’, meaning ‘cut into pieces’. This slow-cooked lamb dish is typically served with roasted potatoes and vegetables.
Ingredients
Meat
- 2 pounds boneless leg of lamb, cut into 1-inch cubes
- 4 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
Potatoes and Vegetables
- 3 large potatoes, peeled and cubed
- 1 large onion, sliced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
Cypriot Grilled Lamb Kleftiko Sauce (Yiaourti)
Mix the following:
- 1 cup plain Greek yogurt
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh dill
- Salt and pepper to taste
Recipe Steps
1. Preparing the Lamb
Preheat oven to 300°F (150°C). In a large bowl, whisk together olive oil, garlic, oregano, thyme, salt, and pepper. Add the lamb cubes and mix well to coat.
2. Roasting the Potatoes and Vegetables
Place the potatoes, onion, carrots, and celery in a separate large bowl. Drizzle with olive oil, sprinkle with salt and pepper, and toss to combine.
3. Assembling the Kleftiko
Transfer the lamb cubes to a large Dutch oven or clay pot. Arrange the roasted potatoes and vegetables around the lamb. Pour enough water over the dish to cover the bottom of the pot.
4. Braising the Lamb
Cover the pot with a lid and transfer it to the preheated oven. Braise the lamb for 2 1/2 hours, or until tender and falling apart.
5. Preparing the Yiaourti Sauce
In a small bowl, mix together yogurt, olive oil, garlic, dill, salt, and pepper.
Optional: Variation with Lemon and Rosemary
- Add 2 tablespoons freshly squeezed lemon juice
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Generated time: 2026-03-09 19:41:32