Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Lamb kleftiko
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 4
Ingredients
- 1 large lemon, juiced
- 100ml extra-virgin olive oil
- 175ml dry white wine
- black peppercorns crushed to make ½ tsp
- 4 cloves garlic, peeled and left whole
- 2 tsp dried oregano
- 1 tsp ground cumin
- 4 lamb shanks
- 1 tsp sea salt flakes
- 1 large ripe tomato, cut into quarters
- 1 cinnamon stick
- 750g waxy potatoes, peeled and cut into bite-sized cubes
- a handful flat-leaf parsley, roughly chopped
Method
- STEP 1
Put the lemon juice, 2 tbsp oil, wine, pepper, garlic, oregano and cumin into a blender and whizz. Put the shanks into a bowl, pour over the marinade and massage well to coat. Cover and chill for at least 1 hour but preferably overnight.
- STEP 2
Heat the slow cooker to high or low, depending on desired cooking time.
- STEP 3
Put the meat, marinade, salt, tomato and cinnamon stick into the slow cooker. Cover with the lid and cook for 3-4 hours on high, or 6-8 hours on low until completely tender.
- STEP 4
When the lamb is cooked through and completely tender, brown the potatoes in 3 tbsp of olive oil in a frying pan over a medium-high heat until they begin to colour and soften.
- STEP 5
Remove the lamb from the slow cooker, put on a plate and cover tightly with foil.
- STEP 6
Add the browned potatoes to the slow cooker and mix well. Cover and continue cooking for another 45 minutes-1 hour or until the potatoes are cooked and very soft. Add the lamb back to the slow cooker to heat through once more. Check the seasoning, adding more if necessary.
- STEP 7
Serve with crusty bread and a green salad.
