Greek Slow-cooked Lamb (Kleftiko) Recipe at MyDish

Greek Slow-cooked Lamb (Kleftiko)

4 stars based on 4 reviews Rate this Recipe

Method

  • • Preheat oven to 170oC Gas 3.

  • • Make small slits at intervals over the top of the lamb down through the fat and into the meat and insert a small slice of garlic into each slit.

  • • Heat the oil in a large frying pan and fry the lamb over a high heat until browned all over.

  • • Lift the lamb out of the pan and transfer it to a plate. Add the onions and fry, stirring, for 5 minutes or until lightly browned.

  • • Stir in the flour, then mix in the stock, wine, if using, lemon slices and honey. Season with salt and pepper and bring to the boil. Put 2 rosemary stems in the base of a large oven-proof dish, add the lamb, the remaining rosemary, the dates and raisins, then pour over the hot stock mixture. Cover and cook for approx 3 1/2 - 4 hours.

  • • Serve in shallow bowls, garnished with rosemary.
    •

    Tips

    • The lamb should just fall off the bone - leave a little longer if need be. Do not try to carve, just pull off the bone and serve with boiled potatoes or potatoes roased with garlic and lemon and peas and carrots.

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    Ingredients

    • 900g-1kg ½ shoulder lamb
    • 2 cloves garlic- peeled and sliced
    • 1 tbsp olive oil
    • 2 tbsp plain flour
    • 300 ml lamb Stock
    • 150ml white wine or extra stock
    • 1 lemon. thinly sliced
    • 1 tbsp set/clear honey
    • 4-5 sprigs rosemary plus extra to garnish
    • 50g stoned dates. halved
    • 40g raisins
    •  salt and pepper

    By Views 7348  Added Sun Oct 18 2009


    I love Greek food and this is my favourite along with good old Moussaka.

     

    One of the first dishes I tried in Greece 20 years ago, I love it. Lovely, tasty, comfort food. You have to have lots of wine with it! Read More

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