Lamb kleftico

[Gasbaggertie]

Does anyone have a simple recipe for this, please?
We have a slow cooker.

Thanks

[BBWCHATT]

Kleftico with Mint and Caper Sauce

Categories: Food networ Food3

4 Shanks of lamb
1 Onion; diced
1 Carrot; sliced
2 Celery sticks
2 Cloves garlic; crushed
2 teaspoon Oregano
2 Bayleaves
1 � pint Water
Salt & pepper
� pint Cooking liquor
� pint Lamb stock
2 ounce Diced shallots
Rosemary; thyme & mint stalks
2 Floz port
2 ounce Redcurrant Jelly
2 ounce Unsalted butter; (divide in half)
2 ounce Baby caper
2 teaspoon Chopped mint

Kleftico: Season shanks and place into suitable braising dish. Add mirepoix, cover with water, seal dish with tin foil. Braise in slow oven for about 2 hrs, remove once cooked. Place in a hot oven to glaze the meat for approx 15 mins. Serve on a dish with mashed potatoes and veg of your choice.

Mint & Caper Sauce: Sweat shallots in 1oz of butter until soft. Add redcurrant jelly and port and reduce by two thirds. Add cooking liquor and reduce by half. Add lamb stock and reduce until the required consistency, pass through sieve or strainer, bring to boil. Add remaining butter, mint & capers, season to taste.

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[BBWCHATT]

Paul Gillatt has spent nearly a decade in the kitchens of Headingley�s Ferret Hall Bistro. Here�s his take on kleftico.

Kleftico Of Lamb

2x 500g lamb shoulder joints
Oil to fry
1 sprig lemon grass
1 onion chopped
1 lg sprig mint
1 lg sprig rosemary
1 lg sprig oregano
4 clove garlic
1 chilli
2 large glasses red wine
Beef stock

Serves: 2 People

Sear lamb in hot oil and remove. Place all dry ingredients in an ovenproof dish deep enough to hold lamb. Add lamb and wine and add stock to just cover. Bring to boil and cover. Place in oven on low light to simmer for 1 hour. Remove lid and continue cooking for 1 hour. Remove from oven and lift out lamb. Strain stock and add lamb back to stock. Correct seasoning. Serve or cool in stock and store in refrigerator. To reheat, warm lamb for 20 min in stock at a gentle simmer.

[BBWCHATT]

http://www.hill-cross.com/recipes/meats/klefti co.html

Lamb Chop Kleftico

Casa Martin Cookbook

Cooking food in parcels is always fun and the aroma when these foil packages are opened at the table is wonderful. Cooked slowly like this the lamb turns out very tender and in need only of some potatoes and salad to go with it If you feel like going the whole hog some chopped feta cheese can be added to each parcel before it goes into the oven but remember when you open it up the cheese will be extremely hot.

4 - 8 Lamb Chops (depending on size and hunger)
4 cloves Garlic, slivered
3 tbsp Lemon Juice
3 tbsp White Wine
1 tbsp dried Mint
1 tbsp dried Oregano
salt & pepper

Using a small knife insert the garlic into the chops. Place each chop (or pair of chops) onto the centre of a 12" piece of foil. Distribute the remaining ingredients evenly on the top of the chops. Seal parcels. Place in baking dish and bake in a moderate oven for 1� hours.

[Gasbaggertie]

Thank you for such munificence!! Much appreciated

[BBWCHATT]

You are very welcome - and thanks for letting me know - that doesn't happen very often here on AB and I love it when it does!!!

BBWCHATT
The old lady in Chattanooga, Tennessee, USA

[crete]

i always copy your recipes, and am sorry ive never said thank you >>>>>>>>>>>> LOL

[BBWCHATT]

Crete honey - better late than never they say. lol