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- Slow-cooker lamb kleftiko with potatoes
- 2 tablespoon extra virgin olive oil
- 1.4 kilogram lamb shoulder
- 1 kilogram red- and white-skinned baby potatoes
- 1 large (200g) brown onion, sliced thinly
- 2 dried bay leaves
- 1 cinnamon stick
- 1/3 cup (80ml) dry white wine
- 1/3 cup (80ml) chicken stock
- 1 tablespoon finely grated lemon rind
- 2 tablespoon lemon juice
- 1 tablespoon rigani (see tips) or dried oregano
- 3 clove garlic, crushed
- 1/3 cup loosely packed fresh oregano leaves
- 1 Heat half the oil in a large frying pan over medium-high heat; cook lamb, turning, for 20 minutes or until well browned.
- 2 Meanwhile, heat remaining oil in a 4.5-litre (18-cup) slow cooker on Sauté (Medium) setting; cook potatoes, onion, bay leaves and cinnamon, stirring, for 10 minutes or until browned.
- 3 Place lamb on top of potatoes in cooker. Combine wine, stock, rind, juice, rigani and garlic in a small jug; pour over lamb. Cook, covered, on Low, for 9 hours or until meat is falling off the bone.
- 4 Serve lamb with potatoes and a little cooking liquid. Sprinkle with fresh oregano.
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