Kleftico-style Lamb

Prep:25minCook:8h

This moist half shoulder of lamb is flavoured with wine, lemon and honey and is so tender that it practically falls off the bone as you serve it. Serve with plain boiled potatoes or rice mixed with chopped parsley and toasted pine nuts.

Updated at: Tue, 25 Jun 2024 16:54:08 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories870.1 kcal (44%)

Total Fat44.8 g (64%)

Carbs42.9 g (17%)

Sugars21.5 g (24%)

Protein60.9 g (122%)

Sodium2568.3 mg (128%)

Fiber4.8 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

900gshoulder of lamb

large, halved and thinly sliced

2 tablespoonsplain flour

300mllamb stock

150mlwhite wine

or extra stock

0.5lemon

thinly sliced

45 sprigsrosemary

plus extra to garnish

50gdates

stoned, halved

40graisins

salt

pepper

1 tablespoonhoney

Instructions

Step 1

Preheat the slow cooker if necessary - see manufacturer's instructions. Make small slits at intervals over the top of the lamb down through the fat and into the meat and insert a small slice of garlic into each slit.

Step 2

Heat the oil in a large frying pan and fry the lamb over a high heat until browned all over.

Step 3

Lift the lamb out of the pan and transfer it to a plate.

Step 4

Add the onions and fry, stirring, for 5 minutes or until lightly browned. Stir in the flour, then mix in the stock, wine, if using, lemon slices and honey. Season with salt and pepper and bring to the boil.

Step 5

Put 2 rosemary sprigs in the base of the slow cooker, add the lamb, the remaining rosemary, the dates and raisins, then pour over the hot stock mixture. Cover and cook on high for 7-8 hours.

Step 6

Serve in shallow bowls, garnished with rosemary.