Slow-Cooked Lamb Kleftiko with Herbs and Feta
Succulent lamb slow-cooked with garlic, lemon, and herbs, finished with crumbled feta for a traditional Greek-inspired feast. This greek-inspired lamb ready in about 230 minutes pairs lamb shoulder, bone-in, sliced garlic cloves, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 lbs lamb shoulder, bone-in
- 8, sliced garlic cloves
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 2 tbsp dried oregano
- 2 tbsp, chopped fresh rosemary
- 2 tsp salt
- 1 tsp black pepper
- 4 oz, crumbled feta cheese
- 1, sliced large onion
- 1 cup water
Instructions
- Step 1: Preheat your oven to 325°F (160°C). Using a sharp knife, pierce 3 lbs lamb shoulder all over and insert 8 sliced garlic cloves into the slits.
- Step 2: In a small bowl, mix 1/4 cup olive oil, 1/4 cup fresh lemon juice, 2 tbsp dried oregano, 2 tbsp chopped fresh rosemary, 2 tsp salt, and 1 tsp black pepper. Rub this marinade thoroughly over the lamb.
- Step 3: Place the lamb into a large roasting pan on top of 1 sliced large onion, pour in 1 cup water around the meat, and cover tightly with foil.
- Step 4: Slow roast in the oven for 3 to 3.5 hours until the meat is tender and falling off the bone.
- Step 5: Remove foil, sprinkle 4 oz crumbled feta cheese over the lamb, and roast uncovered for an additional 15 minutes to melt the cheese slightly.
- Step 6: Let rest for 10 minutes before serving with the roasted onions and pan juices.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb Kleftiko with Herbs and Feta take to make?
Total time is about 230 minutes (20 min prep + 210 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Lamb Kleftiko with Herbs and Feta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shoulder, bone-in from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Kleftiko with Herbs and Feta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Lamb Kleftiko with Herbs and Feta for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Lamb Kleftiko with Herbs and Feta?
Greek lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
