Description
This Easy Slow Cooked Greek Lamb, also known as Lamb Kleftiko, is a traditional Mediterranean dish featuring tender, fall-apart lamb cooked with lemon-infused potatoes and vegetables. Slow roasted in the oven with aromatic herbs and spices, the dish delivers a rich, comforting flavor perfect for family gatherings or special occasions. Served with feta cheese, tzatziki or Greek yogurt, fresh salad, and crusty bread, it’s a simple yet elegant meal showcasing authentic Greek flavors.
Ingredients
Scale
Vegetables and Herbs
- 2 pounds potatoes, peeled and cut into large wedges
- 3 large tomatoes, cut into big chunks
- 1 red pepper, cut into large chunks
- 1 large red onion (or 2 smaller), peeled and chopped into chunks
- 3 bay leaves
- Salt and pepper, to taste
Lamb and Seasonings
- 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
Serving Suggestions
- Feta cheese
- Tzatziki or Greek yogurt
- Salad greens
- Fresh crusty bread
Instructions
- Preheat the oven: Preheat your oven to 160°C (320°F) to prepare for slow roasting the lamb and vegetables.
- Prepare the vegetables: In an ovenproof cooking pot or deep roasting pan, place the potato wedges, tomato chunks, red pepper chunks, chopped red onion, and bay leaves. Season generously with salt and pepper.
- Position the lamb: Place the leg of lamb on top of the vegetables and ensure the fat side is facing upward for optimal flavor and tenderness.
- Season the lamb: Rub olive oil all over the lamb, then sprinkle evenly with dried oregano and ground cinnamon. Squeeze the juice from half the lemon over the lamb for a bright, citrus aroma.
- Prepare garlic and insert into lamb: Peel half of the garlic cloves and roughly chop them. Use a sharp knife to make small slits all over the lamb and insert the garlic chunks into these slits for infusion of flavor.
- Add remaining garlic and lemon: Tuck the unpeeled remaining garlic cloves around the lamb and vegetables. Squeeze the juice from the other half of the lemon over the potatoes and veggies, then pour about 200ml (just under a cup) of water into the pot to keep everything moist during cooking.
- Cover and roast low and slow: Cover the pot tightly with its lid or foil if using a roasting dish. Roast for 4 hours at 160°C (320°F), checking halfway and about two-thirds through cooking to add a few drizzles of water if it appears dry.
- Finish roasting at higher heat: About 15 minutes before the end of the cooking time, add another splash or two of water if needed. Increase the oven temperature to 220°C (430°F) and roast uncovered until the potatoes and vegetables lightly brown and crisp.
- Remove bay leaves and serve: Remove the bay leaves before serving. Plate the lamb and vegetables, then sprinkle with crumbled feta cheese and serve alongside tzatziki or Greek yogurt, green salad, and fresh crusty bread for a complete meal.
Notes
- This dish is perfect for slow cooking to achieve tender, flavorful meat and soft, lemony potatoes.
- No fancy sides are needed—simple salad, feta, and yogurt accompaniments complement the meal perfectly.
- Using bone-in leg of lamb or shoulder enhances flavor and succulence during roasting.
- Check the liquid levels during cooking to prevent drying out; add water as needed.
- The final high-heat roasting step crisps up the vegetables beautifully, adding texture and color.
- Leftovers keep well and taste even better the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 5 g
- Sodium: 73 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 24 g
- Cholesterol: 61 mg
