Rick Steins Slow Cooked Greek Lamb recipe
4/5 Another success in copying TV recipes, I note. Klapaucius)
This recipe is inspired by something I saw on Rick Stein's "From Venice to Istanbul" TV series recently.
He cooked Kleftiko Lamb and that included feta cheese and lots of ingredients that I won't be including - and a lot more that he didn't use. This will be my aide-memoir to enable me to replicate the recipe if it turns out to be good.
I loved the idea of a whole red pepper and lots of garlic - The recipe worked very well. Originally I cooked it for 4 hours but found that was probably too long. I would say if on high, the maximum needed (so the meat falls off the bone) is 3 hours.
- Half a leg of lamb
- 2 carrots, peeled and sliced
- 1 parsnip, peeled and chopped
- 1 onion peeled and roughly chopped
- 8 cloves of garlic, smashed under a knife
- 1 red pepper, de-seeded and sliced
- 1 big sprig of rosemary
- 2 bay leaves
- 200 ml chicken stock
- 2 tablespoons lime juice
- 2 tablespoons olive oil15 block peppercorns
- 10 Szechuan peppercorns
- 1 tablespoon dried parslet
- 1 tablespoon dried oregano
- A few stalks of celery
- 8 button mushrooms, cleaned and left whole
- Pop everything in the slow cooker
- Seal the edge of the slow cooker with scrunched-up tin-foil while it cooks
- Cook on high for a maximum of 3 hours
- Half-way through, give everything a good stir and turn the meat over
- If it looks to be drying out, add a little more water, conversely, simmer over a high heat if there is too much liquid.
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