Kleftiko is a dish reserved for special occasions that showcases simple, hearty Greek cooking at its very best. Lamb shoulder is coated in a mix of herbs - including fragrant oregano - then cooked with whole sticks of cinnamon and bay leaves on a bed of potatoes to soak up all the aromatic lamb juices. The slow roasting technique means you can get on with the side dishes while the kleftiko cooks until it's incredibly tender. For dessert, we have a traditional Greek delicacy - donuts (loukoumades) soaked in spiced syrup, coated with sesame seeds and served with a refreshing Greek yogurt ice cream.
2 hrs 15 mins
Aubergine Topping Blend: mild chilli flakes, red bell pepper Aubergine Spices: cumin, oregano, cinnamon, allspice, mild chilli flakes, paprika Kleftiko Blend: oregano, cumin, mild chilli flakes, garlic, black pepper, cinnamon, smoked paprika, coriander Kleftiko Whole Spices: bay, cinnamon Salad Spices: oregano, mint, mild chilli flakes, sumac, black pepper Syrup Whole Spices: cassia, lemon verbena Sesame Seeds: white SESAME Tzatziki Spices: garlic, black pepper, parsley, dill leaf
May contain traces of celery and mustard. Allergens are listed in CAPITALS
1kg bone-in lamb shoulder
600g waxy potatoes
1 red onion
4 cloves of garlic
20g bunch of flat leaf parsley
600g natural yogurt (Greek is best)
180ml milk (any type)
200ml double or whipping cream
200g feta cheese
A handful of olives (optional)
150g self-raising flour
150ml dry red or white wine (or use water)
105ml good quality olive oil
Oil for frying (sunflower or vegetable oil is best)
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