Recipe: Lamb Shoulder Kleftiko
Lamb Shoulder Kleftiko
4 tbsp olive oil
1.5kg lamb shoulder
8 shallots, chopped
3 carrots, chopped in to large chunks
6 cloves garlic, chopped
225g pitted green olives
4 bay leaves
2 sprigs rosemary
Juice and zest of 1/2 lemon
Salt and pepper
Large splash of cider vinegar
2 cups vegetable stock
Fresh mint leaves
1. Brown the shoulder of lamb fat side down in a pan. Season with salt and pepper and put in
the slow cooker.
2. Saute shallots with finely chopped garlic and add to the slow cooker along with olives,
carrots, rosemary, lemon zest and juice, bay leaves and large splash of cider vinegar and
vegetable stock. (If you wish a dryer consistency, then leave out the veg stock.)
3. Cook on low for 6 to 7 hours until the lamb slides off the bone. Add swede 2 hours before
the end of cooking so it does not end up like mush.
4. Serve with a tablespoon of natural yoghurt and fresh mint.
Added: 12 August 2016 at 14:32:13