Kleftico
A Greek-style lamb dish, slow roasted in a wine and tomato sauce to ensure that the meat is very tender and the sauce is rich and full of flavour.
Serves: 6
Ingredients
Salt and freshly ground black pepper
1.5kg whole frozen New Zealand bone in whole shoulder of lamb, defrosted
1 onion, sliced
1 carrot, sliced
2 celery sticks, sliced
2 cloves garlic, roughly chopped
2 tsp dried oregano
2 bay leaves
2 sprigs fresh rosemary
300ml white wine
50g capers
3 tbsp extra virgin olive oil
1 tbsp flat leaf parsley, roughly chopped
400g can chopped tomatoes
Method
- Preheat the oven to 150°C, gas mark 2. Season the lamb and place in a large casserole dish or roasting tin. Add all the ingredients, drizzle with the oil and season well.
- Cover with foil and cook for 2 hours. After that time is up, remove the foil and increase the temperature to 200°C and cook for a further 15 minutes or until the top is beginning to crisp and brown.
- Remove the meat from the dish. Stir the vegetables and juices well and serve with the meat and creamy mashed potatoes.