Something Special – Lamb Kleftiko

Tags

easily halved, happy food, Lamb, Slow Cook

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!

30days Kate’s Penicillin Chilli

Tags

30days, Beef, Easily Doubled, make ahead, Slow Cook

 

Day 29 – Feeds a Crowd
Kate’s Penicillin Chilli

Auntie Katie’s Penicillin Chilli

This recipe is really REALLY easy to make lots of portions of, either for freezing for a busy day or for feeding a crowd.
The quantities below feed 4-6 people, but can be doubled, tripled, or quadrupled for a huge crowd.

1kg Beef cut into medium chunks/cubes. (Stewing beef is fine)
1 medium onion finely chopped
1 tin chopped tomoatoes
1/2 tbsp tomato puree
1 tbsp chilli powder
2 tbsp ground cumin
1/2 tbsp paprika
2 cloves garlic, crushed
1/2 tsp black pepper
1/2 tsp lemon zest
1/2 tsp oregano
2 tsp brown sugar
1 tsp salt
1 tbsp lemon juice
1/2 red pepper
1/2 fresh red chilli
1 1/2 tbsp plain flour
1 can kidney beans

Before starting, measure the dried herbs and spices, lemon zest and juice, salt and sugar into a bowl.

Heat 1tbsp oil in a large heavy based pan and start browning the meat (this might have to be done in stages if making a large batch). After 3 minutes or so, add the onion and continue to brown.

Add the tomatoes, tomato puree and some water (or half water, half real ale) to cover the beef and increase the heat to bring to the boil. Add the herbs, spices and lemon mix, with the fresh chilli and red pepper. Stir through and allow to simmer for between 1 and 2 hours, stirring when you remember!

When almost ready to serve, mix the flour with enough warm water to make a thin cream consistency and stir into the chilli to thicken. Add the kidney beans and simmer for another 5-10 minutes.

Serve with rice, crackers, crusty bread, jacket potato or salad as you wish.

 

30days 5 Hour Lamb

Tags

30days, Bacon, Celeriac, Slow Cook, Wine

Day 15 – A Slow Cooked Recipe
The recipe: Jamie’s Braised five hour lamb with wine, veg and all that

I love this recipe for family celebrations. 10 minutes prep early on then you can bung it in the oven, go for a long walk, or send
the family on a long walk and then just tuck in when you’re ready. Great in winter, but if you’re using a smaller leg of lamb, or
it’s brand new season lamb, then you might want to cook for less time.

Serves 6
1 large leg of lamb
3 tbsp olive oil
6 thick rashers of streaky bacon
3 red onions, peeled and quartered
3 cloves of garlic, peeled and sliced
2 good handfuls of mixed fresh herbs (thyme, rosemary, bay)
1 celeriac, peeled and cut into chunks
6 large carrots, scrubbed and halved
3 parsnips, scrubbed and halved
1 bottle of white wine (inexpensive is fine!)
750ml water.

Preheat the oven to 170C / 325F / gas 3.

Season the lamb with salt and pepper. Put a roasting tin or large casserole dish onto a high heat with the olive oil. Once the oil is hot start browning the lamb, turning until browned all the way round, then take the lamb out and put on one side.
Add the bacon, onion and garlic to the fat in the dish and fry for 3 minutes.
Pour the wine and water in a large measuring jug.
Add the herbs and the chunky vegetables then cover with the wine and water. Pop the lamb on top and cover tightly with foil before  putting the whole lot in the hot oven for 5 hours until tender and cooked through.

Note
Jamie suggests putting 4 large potatoes cut into chunks in with the vegetables, but I much prefer serving it with fluffy mashed
potatoes. He’s right though, that the best thing for mopping up the gravy is some crusty bread though!