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Kleftiko with Redcurrant Glaze

2 Waitrose Farm Assured Welsh Lamb half shoulder blades
1 pk Waitrose Fresh Rosemary or Fresh Herbs; chopped for Lamb
Salt and freshly ground black pepper
15 ml Olive oil; (1tbsp)
2 Lemons
2 Cloves garlic; chopped
200 ml Dry white wine; (7fl oz)


The Glaze:
175 ml Red wine; (6fl oz)

125 g Redcurrant jelly; (41/2 oz) 15 ml White wine vinegar; (1tbsp)
15 ml Cornflour; (1tbsp)
175 ml Water; (6fl oz)


Trim the excess fat from the lamb and pat dry with kitchen paper. Press a little of the chopped herbs onto the lamb and season.

Heat the oil in a large frying pan until hot, add the lamb and seal.

Cut one lemon into thick slices and place in the base of a foil-lined roasting tin. Add the garlic and place the lamb on top. Sprinkle with the juice of the second lemon, the wine and the remaining herbs.

Cover with foil and place in a preheated oven 180C, 350F, gas mark 4 for 31/2 hours. Leave to rest in the oven, still covered, for a further 30 minutes.

Meanwhile make the glaze: place red wine, redcurrant jelly and white wine vinegar in a pan and heat gently until melted and smooth. Blend cornflour with the water and carefully add to the pan. Gently bring to the boil, stirring until slightly thickened.


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