Category: Lamb -

Greek Lamb Kleftiko     

Ingredients:
Marinade:
2 tbsp olive oil
1 lemon zest only
2 tbsp lemon juice
1 tsp anchovy paste optional
3 large garlic cloves minced
1 tbsp dried oregano
1 tbsp dried thyme
salt and freshly ground pepper to season

For the lamb kleftiko
2 1/2 pounds lamb shoulder or leg
2 pounds baby potatoes skin on
1 red onion peeled and roughly chopped
2 lemon slices
2 bay leaves
1 tbsp red wine vinegar
1/3 cup white wine
1/3 cup chicken stock
1/2 cinnamon stick
1 tbsp fresh thyme

To serve:
5 tbsp crumbled feta
lemon wedges
handful fresh oregano and thyme leaves to garnish

Preparation:
Mix all the ingredients for the marinade together in a small bowl and rub over the lamb. Season the lamb liberally with salt and pepper transfer into a lidded container and store in the fridge overnight.

Take the lamb out of the fridge for 30 minutes. Preheat the slow cooker (this will speed your cooking time considerably) while you prepare the lamb. Heat a large non-stick frying pan and sear the lamb over high heat on all sides until nicely browned. Set aside. Add the potatoes and onion to the pan and fry, stirring, over high heat until the potatoes are starting to colour a little. Deglaze the pan with splash of the wine. Season with salt and pepper.

Transfer the potatoes to your slow cooker. Add the cinnamon stick, lemon slices and bay leaves. Top with the seared lamb. Pour the wine, stock and vinegar over the lamb. Cook on low setting for 7-8 hours, or until the lamb is tender if pierced with a knife and falling off the bone.

Brown the lamb under the broiler for about 5 minutes. Rest for 10 minutes, loosely covered. Carve the lamb into portions and serve over the potatoes sprinkled with a little feta cheese, garnished with the fresh herbs and with extra lemon wedges on the side.

Date added: 2020-10-27
Number of visits: 2658