Slow cooked lamb kleftiko - does this sound okay, and what to serve with

[PizzaCrusts]

I have bought a shoulder of lamb on the bone and plan to cook kleftiko at the weekend. Firstly I plan to put waxy potatoes, red onion and lemon wedges with plenty of garlic and oregano. A little lamb stock which I can top up if needed and cook on a low heat 4-5 hours. Does this sound right? There are so many recipes on line. One said take the lamb out to rest and whack the heat up with the potatoes uncovered to finish.

Next, what to serve with. There will be spanakopita, salad, bread, olives, tzatziki. Maybe some griddled courgette with chilli flakes. Do I need anything else? 10 people.

Sounds amazing, can I come?

This sounds absolutely yummy
maybe some cous cous but other than that perfect 😍

Bakery of bread to mop up the juices!

Id add stuffed tomatoes and stuffed peppers, and make the salad a Greek salad

Sorry, I cannot stand or see the point of cous cous.

Ive made this before at it is absolutely glorious!!!!

https://www.waitrose.com/ecom/recipe/lamb-shoulder-with-samphire-red-pepper-sauce?srsltid=AfmBOorNmBrrqP-mfLJeyTL_tIjj7QOzJLeeUH3FKQjUhIw_Dm5AB7gf

Stuffed tomatoes and peppers is a good idea. Keeping tomatoes cucumber separate. Forgot there will be halloumi so wasn’t going to bother with feta as well.

Of course, I always over cater.

I will also make red onion sliced and pickled in lemon juice. Topped with pomegranate seeds.

Yum 😋 I wish someone was cooking all that for me @PizzaCrusts !

Sounds amazing… I serve it with lemon rice myself, green salad, tzatziki, and focaccia with marjoram (technically Italian but it’s basically the same as some Greek breads and it’s my own recipe anyway)

I have got some homemade chicken stock in the freezer so could do rice with that and add lemon.

Oh gosh that all sounds delicious! I’m ready for the changing seasons and slow cooked lamb. Yum.

I really hope the lamb is okay. I don’t eat meat so rely on others to tell me honestly if a recipe has worked.

Omg this looks lovely!

DH? DS? Is that either of you?! 😂
(The males in my house agree with you 😁)

If you can marinate it overnight in garlic, olive oil and lemon, it will be even better.

I never use stock, just the juices from the marinate and sometimes add a bit of wine.

Make sure it is tightly wrapped in baking paper.No need to whack up the temperature but it might take longer that 4-5 hours.

Once the bone is clear, it is done.

It's a favourite in our house.

Ooo, thank you. The recipe said 200ml stock. Will it not be too dry? I planned to put it in cast iron casserole dish with lid.

I think because I wrap it in paper inside the pan, the juices don't evaporate so it doesn't need the stock.

If the recipe recommends using it, I would do so.

Your menu sounds great, good luck with it.

I love spanakopita as well.