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Kleftico Of Lamb




Source of Recipe


Ferret Hall Bistro, Leeds North


Recipe Introduction


Paul Gillatt has spent nearly a decade in the kitchens of Headingley’s Ferret Hall. Here’s his take on that Greek classic kleftico.


List of Ingredients




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

Recipe



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