Garlicky Kleftiko Lamb Recipe

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Nadia and Kaye Disaster Chef Simple Recipes for Cooks Who Can'tIn winter, I serve this piping hot with piles of rice, and scattered with buttery fried almonds. Then, in summer, when I don’t want the oven blazing and can’t be bothered to battle with the barbie, I serve the lamb just warm with wraps, Greek salad, and lashings of tzatziki. Mmm. An ice-cold glass of retsina (or two) would be nice, as well!

  • Yield: 6 Servings


  • 3 lb 3 oz (1.5 kg)  shoulder of lamb
  • lots of salt and freshly ground black pepper
  • 3 tbsp olive oil
  • 1 onion, roughly chopped
  • 6 garlic cloves, crushed
  • 1 tsp ground cinnamon
  • 1 lb 5 oz (600 g) potatoes, peeled and cut into cubes
  • 2¾ fl oz (80 ml) dry white wine
  • 2¾ fl oz (80 ml) lamb stock
  • 1 finely grated lemon juice and zest plus lemon wedges to serve
  • 2 tbsp red wine vinegar
  • 2 tbsp dried oregano
  • 2 tbsp dried thyme
  • handful of chopped parsley or thyme leaves
  • handful of black olives
How to Make It
  1. Season the lamb really well with lots of salt and pepper. Make sure your slow cooker is big enough to fit the lamb!
  2. Heat the oil in a large frying pan and brown the lamb on all sides. Remove from the pan and set aside.
  3. Now put the onion, garlic, and cinnamon in the same pan, season well, and cook over a medium heat, stirring now and again, until softened.
  4. Put this onion mixture into the slow cooker, then push the potatoes in, and put the seared (or non-seared, if you didn’t bother) lamb on top.
  5. Pour the wine, stock, lemon juice, and vinegar over the lamb, then sprinkle in the dried herbs.
  6. Cook on the low setting for 9½ hours. If you’re around while it is cooking, turn the lamb over once or twice. If you’re not, it doesn’t matter.
  7. The lamb will be falling off the bone – perfect. Sprinkle with the lemon zest, parsley or thyme, and olives and serve with lemon wedges.

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