Easy lamb kleftiko

6 servings Prep: 20 mins, Cooking: 6 hrs
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Delicious, slow cooked, Greek-style lamb.

By Food24 April 06 2011
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Ingredients (16)

1.5 kg lamb — knuckles
100 ml olive oil — extra virgin
100 ml butter
8 shallot — peeled
6-8 garlic — large cloves
1 garlic — cloves, peeled and crushed
2 Tbs fresh rosemary — chopped
1 Tbs fresh lemon thyme
4 sprig fresh oregano — chopped
1 bay leaves — fresh
lemon — zest and juice
8-10 baby potatoes
250 ml water — boiled
10 ml stock
10 ml honey — runny
sea salt and freshly ground black pepper
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Preheat the oven to

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

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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