Stolen Lamb

Arni Kleftiko, or Stolen Lamb, from George Calombaris’ Greek Cookery from the Hellenic Heart. is the perfect recipe for a hearty winter’s meal. Although it is reasonably simple to prepare, this dish takes time – allow at least 3 hours cooking time. It is certainly worth the wait but those on high protein/low carb diets should steer clear – this is serious comfort food.

Recipe adapted from Greek Cookery from the Hellenic Heart 
serves 5

  • 3 large tomatoes
  • 2 large potatoes
  • 2 medium brown onions
  • 750g lamb shoulder, boned
  • 400ml chicken stock
  • 5 cloves of garlic, sliced
  • 300g Dodoni fetta, crumbled (Australian fetta works well too)
  • 4 thick slices of stale sourdough bread (or similar)
  • 1T rosemary, chopped
  • 1T thyme, chopped
  • 1T mint, chopped
  • 5T extra virgin olive oil
  • 3T lemon juice
  • 1T salt
  1. Preheat oven to 160 degrees celsius
  2. Dice tomatoes, potatoes, onions, bread and lamb into 2cm cubes.
  3. Heat a large pot and add olive oil and brown the lamb and onions. Cook until onions soften
  4. Add mint, thyme, rosemary and garlic and cook for a further minute
  5. Add chicken stock and cover and braise for two hours in the oven
  6. Mix all remaining ingredients in a bowl and our over the lamb and bake uncovered for a further 45 minutes or until the potatoes are cooked
  7. Drizzle with olive oil and serve
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2 Responses to Stolen Lamb

  1. Cathy says:

    I somehow lost this recipe – thank you so much for putting it online.

  2. Jlo3 says:

    Great recipe for ‘bandit’s’ lamb

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