Keleftiko

This is another amazingly easy and truly delicious dish. It is Greek origin and I am sure there is many different way of cooking it but the way I do is the best for me and all friends and family are always asking for it whenever I am holding a dinner party. Meat is so tender and off the bone even a baby can chew it without a problem as it's just melts into your mouth. I served it with steamed broccoli, rice (absorption method, it is a Turkish way of cooking and I will write the recipe in another post), caramelised shallots, and green salad of course. Festive food for Sunday :))

Ingredient:

Lamb shoulder
as we were only 3 of us this time, I just used half a shoulder, if you will serve for more person my advice is get the whole shoulder and ask your butcher to cut it into thick slices, 1 shoulder usually gives 4-5 slices and serve 4-5 , 6 to 8 people you will need 1 1/2 to 2 shoulders cut it thickly on the bone

I sprayed olive oil lightly into non-stick large pan which can also go in the oven. Fried the shoulder all over in high heat until golden brown, put little salt and approximately 750ml to 1L hot boiling water. Reduce the heat and simmer 15-20 minutes on very low heat lid on. Adjust the oven to gas mark 2-3 and put the pan with the lid on to the oven then forget all about it next 3 hours at least. If you sliced the shoulder put a slice per person or just divide it if it is whole. Serve with rice or boiled or roasted potatoes, some steamed or roasted vegetables and salad. Or caramelised shallots which really complimenting this dish. I promise this will be a dish to remember....