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lamb kleftiko

This recipe was made for me when visiting my lovely friend and fellow Pampered Cheffer Charlie. I’ve made it several times, and love serving it just as she did, with a Greek salad pictured behind.
This will serve 4-6 depending on the size of your appetites!

1.5kg lamb joint – Leg or shoulder (having made this twice I’d recommend one with a bone in it)
2-3 potatoes
8 shallots* or small onions
7-9 garlic cloves
50ml extra virgin olive oil
10ml runny honey
2tbsp fresh rosemary
1tbsp fresh lemon thyme
1tsp dried oregano
1 bay leaf
1 lemon
250ml boiling water
Salt and freshly ground pepper to taste
Preheat the oven to 150°C. Place the lamb in to the Deep Covered Baker (no need to brown)
Peel the potatoes & chop into roasting sized pieces, peel the shallots but leave them whole.
Add the potatoes and onions to the dish and, all but one of the garlic cloves. Crush the remaining clove of garlic using the Garlic Press, set to one side.
Whisk together the olive oil & honey, drizzle over the lamb.
Chop rosemary & lemon thyme using the Food Chopper.
Zest the lemon & juice using the Citrus Press.
Sprinkle the lemon zest, crushed garlic, all herbs, lemon juice over the meat. Add the boiling water.
Place the lid on top of the Deep Covered Baker & place into the preheated oven for 6 hours. DO NOT OPEN for 6 hours!
Remove from oven, drain off the liquid into a smallish saucepan skimming off most of the fat and oil, replace lid to the baker & allow the meat to rest
Meanwhile reduce liquid over a high heat until it thickens into a rich sauce
Serve with veg of your choice or even a Greek salad ….

Charlie has also made this with a smaller joint (about half the size), half all the ingredients but NOT the water. It took around 4 hours to cook. I have made it with
bigger lamb joints too but you have to watch the size with your deep covered baker. You can ask your butcher to cut the bone down so you’ve got a bit you can pop
underneath if you think it’s going to be too long!
*with shallots if you get the small round ones you can leave them whole, long shallots or small onions need to be cut at least in half if not quarters!