Index A-Z

Kleftiko in crock pot (Römertopf)

Lamb

Ingredients

  • 1.5 kg lamb shanks or 1 medium leg of lamb - boneless pieces can be used too
  • 250 g champignons, sliced (some prefer tomatoes)
  • 250 g cheese - Feta or Greek Kefalotiri, sliced thickly
  • 75 ml (5 tbsp.) olive oil
  • juice of 1 lemon
  • 2 - 6 garlic cloves, sliced
  • 30 ml (2 tbsp.) chopped parsley
  • 4-5 bay leaves
  • 15 ml (1 tbsp.) fresh rosemary
  • 15 ml (1 tbsp.) fresh oregano
  • salt & pepper to taste

     

Method

  1. Wash and dry the meat. Salt and pepper the pieces and sprinkle generously with the herbs, spices and garlic. Mix the oil & lemon juice together and drizzle over the meat. Cover and marinate meat for 3 hours or overnight in the fridge.
  2. Soak the crock pot for 15 - 30 minutes.
  3. Put the marinated meat in the crock pot. Arrange the champignons and cheese slices on top. Optionally add some dry white wine, sweet sherry or stock.
  4. Place crock pot in a cold oven and heat up to 150 °C. Bake for 3 - 5 hours, depending on the how well done you like your meat; it should fall off the bone.
  5. Serve with fresh spinach, cabbage, green beans or cauliflower and new potatoes in their jackets.

Preparation time: 20 minutes.
Cooking time: 3-5 hours

 

 

Serves 4

 



Recipe
Collection
Home Page
| Breakfast | Starters | Soups | Fish | Vegetables | Casseroles |
| Beef | Chicken | Lamb | Pork | Venison | Rice, Pasta & Potatoes |
| Eggs and Dairy Products | Herbs and Spices | Diabetic |
| Desserts | Drinks | Cookies | Cakes | Miscellaneous |
| Index A-Z | Site Map | Links |
 
 

© 1999 - 2008. Design: Helga Nordhoff