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Lamb in a Clay Pot
No Reviews
By: litzapie
By: litzapie
 started using this at the beginning of thew school year last year, put in a lot of recipes, then stopped. Here it is another new school year and I am trying again.
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Servings: 6
Prep Time: 30 Minutes
Cook Time: 3.5 to 4 Hours
Ingredients
1/4 Cup Plus 2 T Olive Oil
1/4 lbs Cheese - Feta, Crumbled
2 Large Lemons, Strained Juice
1/4 Cup Water
1/2 Cup Parsley, Fresh Chopped
3 Cloves Garlic, Chopped
1/2 Cup Flour - All Purpose
4 or 5 Jalapenos, Seeded and Chopped
2 Celery, Cut into 1/4 Inch Pieces
1/2 Teaspoon Seasoning - Sage
6 Potatoes, Peeled and Quartered
1 Tablespoon Seasoning - Thyme (Ground), Dried
12 Onions - White, small peeled, whole
2.5 Pounds Lamb, Preferably Leg, Cubed
2 Teaspoon Seasoning - Rosemary
1/3 Cup Dill (fresh), Chopped
Cooking Directions
1. Place flour in bowl, make a well in the middle, add water and knead until dough is smooth, cover and set aside.
2. In a large clay or glass baking dish (clay is preferred) combine lamb, onions, potatoes, celery, and peppers. Add garlic, parsley, dill, lemon juice, olive oil, dried seasonings and salt and pepper to taste. Toss together, top with crumbled feta cheese.
3. Roll dough on lightly floured surface large enough to secure over baking dish about 2 inches larger than dish, seal with water around the rim of the dish.
4. Place baking dish on lowest rack in cold oven and turn heat to 275 and bake for 3.5 to 4 hours. Turn off oven, open door and allow to cool for 20 minutes before removing from oven. Place on a towel and carefully cut open dough with sharp knife. Serve hot.
5. For crock pot, skip the dough cover and cook on low for 4-6 hours in covered crock pot.
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4 of 5 Stars (3 reviews)
