Cyprus Recipe  - Recipe Cyprus Kleftiko

Delicious and simple to prepare.

1 small leg of lamb, bone in
1 large onion, peeled and cut into quarters
2 uncut tomatoes
2 whole heads of garlic - do not separate the cloves or peel
2 sprigs of fresh rosemary cut in to 10 pieces
4 medium size potatoes, peeled and quartered
1 large carrot, peeled and coarsely sliced
1 cup of chicken stock
3/4 cup extra virgin olive oil
Salt and freshly ground black pepper

It is best if you have a terracotta casserole with a lid, but an iron one will work well (as will any casserole you have). Ensure the lamb leg fits in to the casserole. If it does not fit you will need to trim the leg bone or cut the joint in half.

Preheat the oven to 325 F.

Using a sharp knife, prick the lamb all over to make 10 holes and insert a length of rosemary in each hole. Rub about a 1 tsp of salt and about 1 tsp of freshly ground black pepper into the lamb. Ensure the lamb is evenly coated. Place the lamb in the casserole. Surround the lamb with the onions, garlic, tomatoes and carrots. Sprinkle a pinch of salt over the vegetables; pour over the olive oil and the chicken stock.

Place the lid on the casserole lid and place in the oven for 2-3 hours or until the juices run clear and the vegetables are cooked.

Note: the garlic heads cooked in this dish can be eaten � simply spread a clove on a piece of bread.