Slow cooked lamb kleftiko

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Recipe by Theo Michaels

★ ★ ★ ★ ★ 2 ratings Rate this recipe

Succulent slow cooked Greek lamb...

Prep Time 40 mins
Cook Time 5 hrs 20 mins
Serves 4
Difficulty Level Easy

Preparation

Print this recipe

Total Time 6 hrs
Preparation Time 40 mins
Cooking Time 5 hrs 20 mins

Ingredients
Method

extra virgin olive oil (a few glugs)
1 onion, sliced
3 bay leaves
rosemary (a few sprigs)
1 tbsp dried oregano
2 tomatoes (large and ripe), sliced
1 lemon
garlic (5x cloves)
1 shoulder of lamb
sea salt (to season)
1 tsp smoked paprika (optional)

Preheat oven 170'C/Gas mark 3
Lay out a large piece of foil
Drizzle some olive oil, sprinkle half the sliced onion, a bay leaf, some rosemary, some of the oregano, some of the tomato slices and a couple of slices of lemon and half the garlic on the foil then put the lamb on top
Drizzle some more olive oil over the top of the meat and place the rest of the ingredients on top
Squeeze lemon juice all over the meat before slicing the rest into thick chunks and layering on top
Season well and sprinkle the smoked paprika (if using) over the meat
Wrap in foil several times to ensure it is well sealed, then pop it on a rack in a roasting tray and place about a pint of water underneath
Now place in your preheated oven for about 5 hours
When the 5 hours is up, remove the meat from the oven, turn the oven up to 200'C and leave the meat to sit (still wrapped up) for 20 minutes
After 20 minutes cut the foil open at the top, peel away as much as possible and pour the juices into a saucepan to make some gravy
Return the unwrapped meat to the oven, which should now be 200'C, for another 10-15 minutes (check it after 10 minutes – you want the meat to start to crisp but not burn)
Remove the meat from the oven and pop it on a serving dish
Stick it in the middle of a table for people to help themselves

You will need

Baking sheet - This one from Chef Aid is made with non stick coating and is a real kitchen essential. Get it at Amazon for just £3.99.

Tips

Slice the tomatoes quite thickly and use the majority on top of the meat; they will almost turn into sundried tomatoes; very concentrated and rich… lovely!