Lamb kleftiko

5 HOURS + MARINATING SERVES 4 | EASY | GF

Kleftiko is a Greek dish of lamb and potatoes slow cooked with white wine, lemon and oregano. Serve with bread for mopping up juices, and a green salad dressed with red wine vinegar and olive oil.

lemon 1 large, juiced extra-virgin olive oil 100ml dry white wine 175ml black peppercorns crushed to make Ω tsp garlic 4 cloves, peeled and left whole dried oregano 2 tsp ground cumin 1 tsp lamb shanks 4 sea salt flakes 1 tsp ripe tomato 1 large, cut into quarters cinnamon stick 1 waxy potatoes 750g, peeled and cut into bite-sized cubes flat-leaf parsley a handful, roughly chopped

• Put the lemon juice, 2 tbsp oil, wine, pepper, garlic, oregano and cumin into a blender and whizz. Put the shanks into a bowl, pour over the marinade and massage well to coat. Cover and chill for at least

1 hour but preferably overnight.

• Heat the slow cooker to high or low, depending on desired cooking time.

• Put the meat, marinade, salt, tomato and cinnamon stick into the slow cooker. Cover with the lid and cook for 3-4 hours on high, or 6-8 hours on low until completely tender.

• When the lamb is cooked through and completely tender, brown the potatoes in 3 tbsp of olive oil in a frying pan over a medium-high heat until they begin to colour and soften.

• Remove the lamb from the slow cooker, put on a plate and cover tightly with foil.

• Add the browned potatoes to the slow cooker and mix well. Cover and continue cooking for another 45 minutes-1 hour or until the potatoes are cooked and very soft. Add the lamb back to the slow cooker to heat through once more. Check the seasoning, adding more if necessary.

• Serve with crusty bread and a green salad.

PER SERVING 694 KCALS | FAT 43.6G SATURATES 12.4G | CARBS 29.7G | SUGARS 2.4G FIBRE 3.5G | PROTEIN 31.6G | SALT 1.5G