Recipe: Roast Lamb from Cyprus (Ofto Kleftiko)

Serves 2-4

This completely fuss-free roast lamb dish, Ofto Kleftiko, maximizes the rich, succulent flavor of lamb and is so tender it literally falls of the bone. A great dish for holidays, festivals, or even pot luck dinners. Serve one shank per person, unless appetites are small.

Ingredients:

2 lamb shanks, about one pound each
1/4 tsp cinnamon
1/2 tsp ground coriander
4 bay leaves
salt
pepper
olive oil

Method:

Get the oven nice and toasty – set it to 375F.

Meanwhile, drizzle lamb with olive oil… (a.k.a. liquid gold)

Sprinkle with heaps of salt and pepper…

Then, divide the cinnamon and ground coriander seed equally amongst the lamb shanks. If you’re feeling kind of crazy, you might add a bit more cinnamon.

Take off your rings, roll up your sleeves, and rub the spices into the meat. Make sure to also coat the ends and bottom of the lamb.

Place both lamb shanks on top of a bay leaf, on their own large square of aluminum foil.

Add another bay leaf on top and wrap the foil tightly.

Place the lamb shanks in a covered casserole, to mimic traditional clay oven baking.

Roast for 2.5 hours, or until the meat is tender and is falling off the bones.

If you’re having an elegant dinner party, serve one lamb shank per guest. If it is more casual, you can remove the lamb from the shank and serve it in little pieces.

Honestly, I prefer the drama of eating a whole shank all by myself.

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Comments

  1. Delicious!!! And so simple! Love this recipe! Your amazing!!! Or at least an amazing recipe researcher!!!

  2. Here’s another lamb recipe you might want to try, it looks similar to what you have, though it takes more work. Actually, I must try yours!!

    http://www.nytimes.com/2010/12/15/dining/15apperex.html

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Trackbacks

  1. […] I was a total lamb newb before starting Global Table Adventure – I simply had never cooked it. Sure, I grew up eating it with mint jelly (although the jelly always stayed on my plate, untouched), but the actual process of making a tasty meal out of lamb was a mystery to me. Thanks to our Adventure, it’s becoming rather second nature and this Ethiopian recipe might be my favorite lamb recipe thus far (barely edging out the Roast Lamb from Cyprus). […]

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