Cooked Lamb (Hırsız Kebap / Kleftiko)

Today, we’re making something really special Cooked Lamb, also known as Hırsız Kebap or Kleftiko. This dish is all about slow cooking and big flavor. The name means “stolen lamb” because it was once made in secret underground ovens. But don’t worry you don’t need to hide yours!

This is a cozy meal with soft, fall-apart lamb, buttery potatoes, and lots of garlic. I first had this dish in Cyprus, and it was unforgettable. You only need a few ingredients, and the oven does most of the work. If you love meals that feel like a hug, this one’s for you.

Method

Preheat the Oven

Before you start anything, make sure to preheat your oven. If you’re using a fan oven, set it to 150°C. For a regular oven, 170°C is perfect. Getting the oven hot first is important so your lamb starts cooking at the right temperature from the beginning.

Prepare the Dish

Now take your large oven-safe dish cast iron or heavy stainless steel works best. Place the lamb pieces and potatoes into the dish. If some potatoes are too big, slice them in half lengthwise. You want everything to cook evenly and soak up the flavors.

Season Everything

Sprinkle the sea salt flakes and coarse black pepper all over the meat and potatoes. Make sure everything is coated well. This step is important because the salt and pepper help bring out the rich, deep flavors while the lamb slowly cooks.

Add Garlic and Herbs

Gently tuck in the garlic cloves between the meat and potatoes. No need to chop them keep them whole for a soft, mellow flavor as they roast. Then add the bay leaves and, if you’re using it, fresh or dried oregano. These simple herbs will add a touch of earthiness without overpowering the dish.

Pour in the Water

Carefully pour in 400ml of cold water. This helps everything stay moist during the long bake. The water mixes with the lamb juices to create a delicious, savory broth at the bottom of the pan.

Cover the Dish

To keep all the moisture and steam inside, first cover the dish with a piece of parchment paper. Then, seal it very tightly with foil. The tight cover is key to getting the lamb super tender it’s like building a mini oven inside your oven!

Slow Bake

Place the dish in the oven and let it bake for 3.5 to 4 hours. The long, slow cooking time makes the lamb fall-apart soft and the potatoes buttery. If your oven runs a little cooler, it’s totally fine to cook it even longer just check now and then to make sure it’s not drying out.

Uncover and Crisp

After the slow cooking time is done, remove the foil and parchment paper. Then put the dish back in the oven uncovered for 30 more minutes. This final step allows the fat on the lamb to crisp up and gives a golden, delicious finish to the top. The potatoes will also get extra soft and lightly browned.

Time to Serve

Once the meat is crispy and the smell fills your kitchen, it’s time to serve! Use a spoon to gently lift out chunks of lamb and soft potatoes. You’ll also have a flavorful broth at the bottom that’s perfect for dipping with bread or pouring over your plate.

Necessary Tools

• Large oven-safe dish (cast iron or heavy stainless steel)
• Foil
• Parchment paper
• Oven (wood-fired or regular)
• Knife and cutting board

Serving Suggestions

• This dish is great with warm flatbread to soak up the juices.
• Add a side of Greek yogurt or a fresh salad with cucumbers and tomatoes.
• A little squeeze of lemon on top makes it taste extra bright!

Fun Fact

The word Kleftiko comes from the Greek word “kleftis,” which means thief! Long ago, people would cook stolen lamb in hidden ovens so no one could see the smoke. Now it’s a proud, traditional dish!

Conclusion

Cooked Lamb, or Hırsız Kebap, is one of those meals that brings people together. It smells amazing, tastes rich and comforting, and feels like a little trip to Cyprus. You don’t need fancy tools or a lot of spices just time, love, and a hot oven. I hope you’ll try this recipe and fall in love with every bite, just like I did.