This was one of the most popular recipes on my old blog, Slow Cooked in Blighty (still worth a check for many scrummy slow cooker recipes) so I thought I would treat you with this Greek classic, a slow cooker lamb kleftiko recipe. It is really, seriously delicious- and low-effort, to boot. Greek cuisine often involves long, slow cooking, usually in an oven, so it translates really well to the slow cooker.
Kleftiko is a recipe which will make you feel all summery and which would be perfect for Easter or any other spring celebration. For this recipe, I combined recipes from a number of sources. The fresh herbs make all the difference and stand up better to long cooking than dried which seems counter-intuitive but trust me on this – it works.
We enjoyed this flavourful dish together with my in-laws on a dank February night. It was a wonderful evening anyway with lots of happy laughter but this rounded it off perfectly with the fresh herby tastes singing out and balancing the sweetness of the lamb perfectly.
The one thing I regretted the moment I’d done it was adding the white wine as well as the lemon juice, which is why I’ve added ‘or’ in the recipe. My normal policy is to add all of the best bits from each recipe but in this case the flavour of the wine clashed somewhat with the lemon juice. I really should have followed my instincts. You need one or the other really and, in this case, I feel the lemon better complements the summery taste of the herbs than the wine. If you’re a lemony sort of the person then maybe add a splash more stock instead of the wine (don’t worry too much about the spuds as they steam as much as boil) but if you prefer the wine then omit both the lemon juice and the lemon zest.
In either case, I hope you enjoy this as much as we did.