Slow cooker lamb shoulder kleftiko

    6 hours 10 min

    The slow cooker mimics the traditional way of cooking kleftico which is to seal it in a paper package to keep in the moisture. Serve this lamb kleftiko with some creamy Greek yoghurt and some rice for a complete meal.

    64 people made this

    Serves: 4 

    • 4 tablespoons olive oil
    • 1.5kg lamb shoulder
    • 8 shallots, chopped
    • 6 cloves garlic, chopped
    • 225g pitted green olives
    • 4 bay leaves
    • 2 sprigs rosemary
    • juice and zest of 1/2 lemon
    • salt and pepper, to taste
    • 300ml white wine
    • 1kg potatoes, quartered
    • Greek yoghurt, to taste
    • fresh mint leaves, to taste

    Prep:10min  ›  Cook:6hr  ›  Ready in:6hr10min 

    1. Preheat the slow cooker to the Auto or Low setting.
    2. In a large frying pan over a high heat, warm half the oil and brown the shoulder on all sides. Remove and set aside. Add the remainder of the oil and combine the shallots and garlic and cook and stir for 3 to 4 minutes until soft. Add the olives, bay leaves, rosemary, lemon zest and juice and seasoning. Stir well then add the wine and bring to a simmer. Transfer everything to a slow cooker and give a good stir.
    3. Cook on low for 6 to 7 hours. An hour before you are planning to serve, or remove from the slow cooker, add the potatoes and allow them to cook in the juices until tender (keep an eye on them so that they don't cook too long and break apart). Once the potatoes are tender and the lamb is no longer pink in the middle and tender, remove from the slow cooker and serve with a dollop of Greek yoghurt and some fresh mint.

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