Easy Slow Cooked Greek Lamb (Lamb Kleftiko)
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
6
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Calories
290 kcal
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Course
Main Course
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Cuisine
Greek
Easy Slow Cooked Greek Lamb (Lamb Kleftiko)
Description
This recipe for Easy Slow Cooked Greek Lamb relies on a low oven temperature to gently roast a bone-in leg or shoulder of lamb atop a bed of chunky vegetables and herbs. The lamb is infused with flavors from oregano, cinnamon, garlic inserted into slits in the meat, and lemon juice, which balances the rich meat with brightness. Slow roasting for about 4 hours produces deeply tender meat that falls apart easily, while the vegetables become infused with the lamb's juices and seasoning.
The accompanying vegetables, including large potato wedges, tomatoes, red pepper, and red onion, roast alongside the lamb, absorbing its flavors and becoming tender. Traditional garnishes like feta, tzatziki, and Greek yogurt complement the meal well, providing creamy and tangy contrasts.
Additional cooking methods such as slow cooker or pressure cooker adaptions are included, with instructions for finishing under a broiler to crisp the surface if desired. Leftovers keep well refrigerated or frozen and can be repurposed into Greek-style pitas or pies, offering versatility. This recipe works well as a one-pot meal combining meat and vegetables with Mediterranean herbs and spices.
During cooking, periodically adding water keeps the meat moist, and uncovering the pot near the end encourages browning. For a different flavor note, part of the added liquid can be substituted with wine. This recipe suggests sourcing quality bone-in lamb from a butcher for the best results.
Ingredients
- 2 pounds potato peeled and cut into large wedges
- 3 tomato large, cut into big chunks
- 1 red pepper cut into large chunks
- 1 red onion (1 large, or 2 smaller) peeled and chopped into chunks
- 3 bay leaf
- salt
- black pepper
- 2 pounds leg of lamb bone in (or lamb shoulder)
- 1 tablespoon olive oil
- 1 teaspoon oregano dried
- 1 teaspoon ground cinnamon
- 1 lemon
- 1 garlic head
To serve (optional)
- feta cheese or Greek yogurt; fresh crusty
- tzatziki
- Greek yogurt
- Salad
- bread
Instructions
- Preheat the oven to 160C / 320F.
- Place the potato wedges, tomatoes, red pepper, onions, and bay leaves in an oven proof cooking pot or deep roasting pan. Grind over plenty of salt and pepper, then sit the lamb on top. Make sure the 'fat' side of the lamb is facing up.
- Rub the lamb all over with the olive oil, then with the oregano and cinnamon. Squeeze over the juice of half the lemon.
- Peel half of the garlic cloves and roughly chop into chunks. Cut small slits all over the lamb with a sharp knife and insert the garlic chunks into them.
- Tuck the rest of the garlic (unpeeled is fine) in and around the lamb and potatoes/veggies. Then squeeze the other half of the lemon all over the potatoes/veggies. Finally, pour over 200ml (just under a cup) water.
- Put the lid on the pot (or tightly cover with foil if using a roasting dish). Roast for 4 hours until the lamb is fall-apart tender. Check half way through cooking, and again about two thirds of the way through. Add a few drizzles more water if you think the dish needs it.
- 15 minutes before the end of the cooking time, add another splash or two of water if necessary, then turn the oven up to 220C/430F. Roast uncovered until the potatoes and vegetables have browned a little.
- Remove the bay leaves. Then serve with a sprinkle of feta, tzatziki or Greek yogurt, olive oil toasts and green salad leaves.
Notes
- Use bone-in leg or shoulder lamb approximately 2 pounds for ideal tenderness and flavor.
- Periodically add small amounts of water during roasting to maintain moisture.
- Finish uncovered for 15 minutes at higher heat to brown the meat and vegetables.
- Substitute part of the water with wine to enhance flavor if desired.
- Leftovers reheat well and can be used for Greek pies or pitas.
- Slow cooker and pressure cooker versions are available with adjusted cooking times and techniques.
- Serve with traditional Greek accompaniments like tzatziki, feta, yogurt, salad, and bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 34g | 11% |
| Protein | 24g | 48% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 61mg | 20% |
| Sodium | 73mg | 3% |
| Potassium | 1159mg | 25% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 1150IU | 23% |
| Vitamin C | 75mg | 83% |
| Calcium | 50mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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