Lamb kleftiko with lemon, olives and garlic recipe
Bring home a taste of summer holidays with this Greek lamb kleftiko recipe. Get your slow cooker out for this classic lamb stew, with meltingly tender lamb shoulder cooked with white wine, lemon and olives.
See method- Serves 4
- 15mins to prepare, 4hrs to cook
- 700 calories / serving
- Dairy-free
Ingredients
- 2 tbsp olive oil
- 750g boneless shoulder of lamb
- 2 onions, finely sliced
- 1 lemon, cut into wedges
- 4 cloves garlic, finely sliced
- 125g pitted black kalamata olives
- 2 bay leaves
- 2tsp dried oregano
- ½ tsp ground cinnamon
- 3 medium potatoes, peeled and cut into 3cm chunks
- 175ml white wine
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Shop ingredientsEach serving contains
- Energy
- 2905kJ 700.0kcal
- Fat
- 44g
- Saturates
- 17g
- Salt
- 2.1g
- Sugars
- 7g
of the Reference intake
Carbohydrate 33.7gProtein 37.7gFibre 5.4g
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Method
- Preheat the slow cooker. Heat the oil in a large frying pan. Add the lamb and sear fatty side down until deep golden. Turn over and brown the underside. Remove from the pan and set aside. Add the onions to the pan and fry for 5 mins until golden.
- Transfer the onions to the slow cooker dish and add all but 2 wedges of the lemon with the garlic, olives, bay leaves, oregano and cinnamon. Mix together then sit the lamb in the middle. Scatter the potatoes around the lamb. Pour in the wine and squeeze in the juice from the reserved lemon wedges. Cover with the lid and cook on high for 4 hours or low for 8 hours.
- See more Lamb recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
