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


  • 1.5
    free range lamb knuckles
  • 100
    extra virgin olive oil
  • 100
  • 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
    fresh rosemary – removed from stalks and chopped
  • 1
    fresh lemon thyme – picked from stalks
  • 4
    fresh oreganum - left on the stalks
  • 1
    fresh bay leaf
  • juice and finely grated zest of 1 lemon
  • 8-10
    baby potatoes – washed
  • 250
    boiling water
  • 10
    stock of your choice - stirred into the boiling water.
  • 10
    runny honey
  • salt and freshly ground pepper to taste
Servings: Change Serving


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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