Easy lamb kleftiko

Delicious, slow cooked, Greek-style lamb.
 
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Recipe from: 06 April 2011
Preparation time: 20 mins
Cooking time: 6 hrs
 
 

Ingredients

 
  • 1.5
    kg
    free range lamb knuckles
  • 100
    ml
    extra virgin olive oil
  • 100
    ml
    butter
  • 8
    shallots or small onions – peeled and left whole
  • 6-8
    fat cloves garlic – left unpeeled
  • 1
    clove garlic – peeled and finely grated or crushed
  • 2
    Tbs
    fresh rosemary – removed from stalks and chopped
  • 1
    Tbs
    fresh lemon thyme – picked from stalks
  • 4
    sprig
    fresh oreganum - left on the stalks
  • 1
    fresh bay leaf
  • juice and finely grated zest of 1 lemon
  • 8-10
    baby potatoes – washed
  • 250
    ml
    boiling water
  • 10
    ml
    stock of your choice - stirred into the boiling water.
  • 10
    ml
    runny honey
  • salt and freshly ground pepper to taste
Servings: Change Serving
 
 

Method

 
Preheat the oven to 150°C.
Heat half of the oil and all the butter in a large, heavy frying pan over a medium heat.
Add the lamb a few pieces at a time and brown on all sides. Remove from pan and drain on paper towel.
Line your casserole dish with a large sheet of aluminium foil so that it overlaps on all sides.
Place your browned meat into the casserole, sprinkling over a good grinding of salt and pepper.
Add the potatoes and onions to the dish and tuck in the whole garlic cloves.
Sprinkle over the zest, crushed garlic, herbs, lemon juice and drizzle over the honey.
Tuck in the herb sprigs, pour over the hot stock.
Bring the sides of the foil up around the contents to make an airtight parcel.
Place another sheet of aluminium foil over the top so that it slightly overlaps the edges of the casserole dish.
Place the lid on tightly then pop it into the preheated oven for 6 hours. Don’t open until the 6 hours are up.
Remove from oven, open up the parcel and drain off the liquid into a smallish saucepan skimming off most of the fat and oil.
Reduce rapidly over a high heat until thickened into a nice rich sauce.
 
Reprinted with permission of Kitchen Diary.
To visit Kitchen Diary’s blog, click here.
 

 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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