The verb ‘klevo’ in Greek means ‘to steal’ and it’s said that when the Greeks were hiding out in the mountains and fighting to liberate themselves from Ottoman rule, they would make this dish in a clay pot and bury it with hot coals under ground until it was done. This way, the cooking smells didn’t escape and lead the Ottomans to their hiding places. However, if you don’t want to use a clay pot or cook this dish out in your garden, create a parcel for the lamb with parchment paper and foil and this will seal in the heat and cooking juices beautifully.
603 CALORIES | 33G FAT | 13G SATURATES | 0.5G CARBS | 0.5G SUGAR | 0.7G SALT | 76G PROTEIN | 0.6G FIBRE
2kg leg of lamb on the bone
4 garlic cloves, thinly sliced
sea salt and freshly ground black pepper
1 tablespoon olive oil
juice of 1 lemon
2 tablespoons finely chopped fresh rosemary sprigs
1 whole garlic bulb drizzled in olive oil and wrapped in foil
150g mixed salad leaves
a handful of fresh mint
1. Preheat the oven to 220°C/gas mark 7.
2. Using a sharp knife, make small incisions all over the leg of lamb and slide garlic slivers into each cut. Season the joint all over with salt and pepper and place in a large roasting pan.
3. Place the oil, lemon juice and rosemary in a small bowl and stir well together, then rub this marinade all over the lamb joint. Leave for at least 20 minutes for the flavours to infuse.
4. Create a tent for the lamb to cook in by enclosing the pan in a large sheet of baking parchment, covered with a large sheet of foil. Cook in the oven for 20 minutes.
5. Uncover the meat, reduce the heat to 180°C/gas mark 4 and cook the lamb for 1 hour, then turn the oven off and leave the meat in the hot oven for a final 30 minutes.
6. Serve the lamb with its cooking juices, together with a salad of mixed leaves and fresh mint.
There is nothing like this dish. It’s easy to prepare and although it does take a while to cook, this is the reason why it falls off the bone and melts in the mouth.