Island Life Magazine Ltd April/May 2018 | Page 107

Food and drink
Kleftiko
Traditional Greek shoulder of lamb dish
Recipe by La Cucina, Yarmouth
Ingredients
2kg Shoulder of lamb (six
pieces approx 350g each) 3tbsp Chopped rosemary 5tbsp Olive oil
6 Bay leaves ½tbsp Salt
5 Garlic cloves 2 Diced onions 6 Chopped fresh tomatoes
3tbsp Chopped oregano 2 Diced carrots 35cl Red wine
Method
1. Crush together the
garlic cloves and the salt using
a pestle and mortar. Add the
herbs and some black pepper,
crush a little more, then stir in
the olive oil.
2. Using a sharp knife, create lots
of holes all over the lamb, and
rub in the cr eated paste.
3. Transfer the lamb into a large
deep tray, pour in the red wine
Serves 6
Prep time 20mins
and marinate overnight.
4. The next day, take the lamb
out of the fridge 1 hour before
you want to cook and heat the
oven to 160c/180c fan/gas
mark 4.
5. Add the bay leaves, onions,
carrots and tomatoes and
enough water into the tray
until the lamb is completely
covered .
Cooking time 3hrs
6. Cover the tray with a piece of
baking parchment and then
one piece of foil and wrap the
tray all around and roast in
the oven for 3 hours until very
tender.
7. To make an authentic Greek
dining experience, serve it with
roasted new potatoes cooked
with garlic and rosemary and a
glass of red wine.
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