Greek lamb kleftiko
User Reviews
4.6
-
Prep Time
15 mins
-
Cook Time
7 hrs
-
Additional Time
10 hrs
-
Total Time
7 hrs 5 mins
-
Servings
4 people
-
Calories
602 kcal
-
Course
Main Course
-
Cuisine
Greek
Greek lamb kleftiko
Description
Greek lamb kleftiko begins with a marinade of olive oil, lemon zest and juice, garlic, oregano, thyme, anchovy paste (optional), and seasoning. The lamb shoulder is rubbed with marinade and left to absorb flavors overnight in the refrigerator. Before cooking, the lamb is brought to room temperature and browned on all sides to develop a crust.
The potatoes and red onion are sautéed briefly, then transferred to a slow cooker along with lemon slices, bay leaves, and the seared lamb. White wine, lamb stock, red wine vinegar, fresh thyme and a cinnamon stick are poured over. The dish cooks on low for 7-8 hours until the lamb is tender and shreddable and the potatoes absorb rich flavors.
The slow cooking yields succulent meat with aromatic herbs and lemon brightness, complemented by soft, flavored potatoes and aromatic spices. The dish is served garnished with fresh thyme, oregano, lemon wedges, and optionally crumbled feta cheese to add a salty, creamy finish. This hearty meal showcases Mediterranean flavors and traditional cooking techniques.
Cooking juices can be separated from fat and used as a gravy by reducing over low heat. Butterflied leg of lamb cut into pieces may be substituted for shoulder if preferred.
Ingredients
For the lamb marinade
- 2 tbsp olive oil
- 1 lemon zest only
- 2 tbsp lemon juice
- 1 tsp anchovy paste optional
- 3 cloves garlic minced
- 1 tbsp oregano dried
- 1 tbsp thyme dried
- salt to season, freshly ground
- black pepper to season, freshly ground
For the lamb kleftiko
- 1.2 kg lamb shoulder or see notes, 2 ½ pounds
- 1 kg baby potatoes skin on, 2 pounds
- 1 red onion peeled and roughly chopped
- 2 lemon slices
- 2 bay leaf
- 1 tbsp red wine vinegar
- 80 ml white wine ⅓ cup
- 80 ml lamb stock or broth, ⅓ cup
- ½ cinnamon stick
- 1 tbsp thyme fresh
To serve
- 5 tbsp feta cheese optional, crumbled
- lemon wedges
- oregano to garnish, fresh leaves, handful
- thyme to garnish, fresh leaves, handful
Instructions
- Mix all the ingredients for the marinade together in a small bowl and rub over the lamb.
- Season the lamb liberally with salt and pepper transfer into a lidded container and store in the fridge overnight.
- Take the lamb out of the fridge for 30 minutes. Preheat the slow cooker (this will speed your cooking time considerably) while you prepare the lamb.
- Heat a large non-stick frying pan and sear the lamb over high heat on all sides until nicely browned. Set aside.
- Add the potatoes and onion to the pan and fry, stirring, over high heat until the potatoes are starting to colour a little. Deglaze the pan with splash of the wine. Season with salt and pepper.
- Transfer the potatoes to your slow cooker. Add the cinnamon stick, lemon slices and bay leaves.
- Top with the seared lamb. Pour the wine, stock and vinegar over the lamb.
- Cook on low setting for 7-8 hours, or until the lamb is tender if pierced with a knife and falling off the bone.
- If you wish to brown the lamb for some (this is optional) place under a hot grill / broiler for about 5 minutes. Rest for 10 minutes, loosely covered.
- Shred or carve the lamb into portions and serve over the potatoes sprinkled with a little feta cheese, garnished with the fresh herbs and with extra lemon wedges on the side.
Instant Pot method
- Follow steps 1-5 and cook in your Instant Pot for 45 minutes at high pressure. Allow around 25-30 minutes of natural release.
- If you wish to brown the lamb for some colour place under a hot grill for about 5 minutes. Rest for 10 minutes before slicing to serve.
Oven method
- Follow steps 1-5. Preheat the oven to 160°C (320°F).
- Place the potatoes and onion on in a large (turkey) roasting bag and top with the lamb. Add the cinnamon stick, lemon slices and bay leaves. Place on a heavy deep roasting tray.
- Add 60ml (1/4 cup) of white wine or stock and seal the bag. Add a small hole to allow some steam to escape.
- Cook for 3 1/2 hours. Remove from the oven and very carefully open the roasting bag – the steam can give you a nasty burn so protect your hand!
- Return to the oven for another 30 minutes to brown if needed. Check the internal temperature with a digital thermometer. It should be 62°C/ 145°F (medium rare), 71°C/160°F (medium), or 76°C/170 °F (well done). Leave the lamb to rest for 10 minutes loosely covered with foil before slicing to serve.
Notes
- Marinate the lamb overnight for best flavor penetration.
- Use a slow cooker on low for 7-8 hours to achieve tender, falling-off-the-bone lamb.
- Sear the lamb well before slow cooking to develop flavor and color.
- Potatoes and onions are sautéed briefly to add color before slow cooking with the lamb.
- Cooking juices can be separated and reduced to make a flavorful gravy to serve with the lamb.
- Butterflied leg of lamb cut into large pieces can be used instead of shoulder as an alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 602 kcal
% Daily Value*
| Calories | 602kcal | 30% |
| Carbohydrates | 55g | 18% |
| Protein | 46g | 92% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 134mg | 45% |
| Sodium | 375mg | 16% |
| Potassium | 1769mg | 38% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 83.8mg | 93% |
| Calcium | 181mg | 18% |
| Iron | 7.1mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
