Greek Slow-cooked Lamb (Kleftiko)

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

1. 1

   • 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.