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Recipe: Lamb Shoulder Kleftiko

Lamb Shoulder Kleftico

Lamb Shoulder Kleftiko


4 tbsp olive oil

1.5kg lamb shoulder

8 shallots, chopped

Swede, 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

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