Lamb kleftiko with lemon, olives and garlic recipe

  • Serves 4
  • 15mins to prepare, 4hrs to cook
  • 700 calories / serving
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Preheat the slow cooker. Heat the oil in a large frying pan and when it is really hot, sear the lamb fatty side down until deep golden. Turn over and brown the underside. Remove from the pan and sit on a plate. Add the onions to the pan and fry for 5 minutes until golden.

Transfer the onions to the slow cooker dish and add all but 2 wedges of the lemon, garlic, olives, bay leaves, oregano and cinnamon. Mix together then sit the lamb in the middle. Scatter the potatoes around the lamb then season both the potatoes and lamb with salt and freshly ground black pepper. Pour the wine over potatoes and finally squeeze the reserved lemon wedges over the lamb. Cover with the lid and cook on high for 4 hours or low for 8 hours.

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  • Ingredients

  • 2tbsp 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
  • ½tsp ground cinnamon
  • 3 medium potatoes, peeled and cut into 3cm chunks
  • 175ml white wine
  • Energy 2905kj 700kcal 35%
  • Fat 44g 63%
  • Saturates 17g 85%
  • Sugars 7g 8%
  • Salt 2.1g 35%

of the reference intake
Carbohydrate 33.7g Protein 37.7g Fibre 5.4g


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