Kleftiko Cypriot Roasted Lamb
|Lamb shoulder/Pieces of lamb weighing about 375 gram/12 ounce||1 , Cut into 6 pieces|
|Lemon||1 Large, juiced|
|Olive oil/Peanut oil||5 Tablespoon|
|Onion||1 Large, chopped|
|Dried oregano||3 Teaspoon|
|Lemon wedges||4 (To Serve)|
Trim the fat from the lamb and put the pieces of meat into a deep roasting-tin with the other ingredients, then just cover with cold water.
Cover the pan with foil and cook at 200°C/ 400°F/Gas Mark 6 for 30 minutes.
Lower the heat to l40°C/275°F/Gas Mark 1 and continue cooking for another 2 hours.
Don't be tempted to lift the foil during this time.
Ideally, the kleftiko should be left to cool in the cooking liquid for several hours, preferably overnight.
You can carry on cooking without waiting, but the flavour won't be so good.
To serve, pour off the cooking liquid and roast, uncovered, at 200°C/400°F/Gas Mark 6, until the meat is light-brown - about 20 minutes.
Serve the kleftiko with roast potatoes, a salad and, most important, lots of lemon wedges to be squeezed over the meat.