4.8 from 147 votes
Easy Slow Cooked Greek Lamb (Lamb Kleftiko)
A super easy and tasty authentic slow cooked Greek lamb roast (otherwise known as lamb kleftiko), with delicious lemon potatoes and vegetables. No need for fancy sides! Throw the veggies in a pot, sit a lamb leg on top, rub in simple Mediterranean flavours, and slow roast for 4 hours to fall-apart perfection. Perfect for a family celebration or mini crowd!
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings: 6
Calories: 290 kcal
Course:
Main Course
Cuisine:
Greek
Ingredients
- 2 pounds potatoes peeled and cut into large wedges
- 3 tomatoes 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 leaves
- salt and pepper
- 2 pounds leg of lamb bone in (or lamb shoulder)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon ground cinnamon
- 1 lemon
- 1 head of garlic
To serve (optional)
- feta cheese, tzatziki or Greek yogurt, salad and fresh crusty 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.
Cup of Yum
Notes
- What kind of lamb to buy: You need to get a whole lamb leg with the bone still in for this recipe (about 2 pounds or 1 kilo). A shoulder works well, too, and actually is a bit fattier so the result may be even more fall-apart tender.
- If you'd like to scale up for more people and you have a big enough pot, use the sliding scale at the top of the recipe to adjust the ingredient amounts. Try a local butcher to get the best quality lamb you can.
- Water or wine? If you like you can replace some of the water you pour over the lamb before putting it in the oven with wine! (try about 1/3 cup of wine)
- While the lamb is cooking: Other than putting your feet up, lift the lid of the pot every now and again and add a drizzle more water. I usually do this half way through the cooking time and about 15 minutes before the end.
- Also remember to take the lid off the pot and turn up the oven for the last 15 minutes to let the potatoes and lamb brown a little on top.
- How to serve: This is a one pot meal with delicious lemon potatoes and vegetables all ready to serve with the lamb.
- To make the meal even more incredible, though, serve with a sprinkle of feta cheese, a dollop of Greek yogurt or tzatziki, grilled bread drizzled with olive oil and sprinkled with salt, and a nice crisp green salad. Perfection!
- Want to serve it as part of a delicious feast? Take a look at this list of 50 best easy side dishes for lamb!
- Slow cooker instructions: Simply brown your lamb on all sides either in a pan or a slow cooker with a saute function first. Then brown your potatoes for a few minutes.
- Then follow the recipe as for the oven version, but slow cook on low for 9 hours. You don't have to add any more water during cooking.
- The potatoes will not be crispy but the meal will be just as delicious as the oven version. If you like you can pop the meal under the grill (US broiler) for 5 minutes for a bit of colour and crisp!
- Instant Pot/Electric pressure cooker instructions: Follow the slow cooker instructions, but cook for 45 minutes on high pressure. Use natural release.
- Again, grill (UK)/Broil (US) for 5 minutes for a bit of crisp and colour!
- Leftovers: Reheat on 80% power in the microwave for a few minutes. Leftovers keep well in the fridge for 3-4 days.
- Alternatively you can freeze leftovers for up to 3 months.
- Leftovers also make great Greek pitas and/or pies!
- Alternative: Try these equally as amazing oven baked lamb chops (Greek style!)
Nutrition Information
Calories
290kcal
(15%)
Carbohydrates
34g
(11%)
Protein
24g
(48%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
61mg
(20%)
Sodium
73mg
(3%)
Potassium
1159mg
(33%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
1150IU
(23%)
Vitamin C
75mg
(83%)
Calcium
50mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 290
% 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.