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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
- 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.
- Soak the crock pot for 15 - 30 minutes.
- 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.
- 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.
- 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
