Slow-Cooked Lamb Kleftiko with Potatoes and Herbs

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Juicy lamb shoulder slow-braised with garlic, lemon, and Mediterranean herbs alongside tender potatoes absorbing all the rich flavors. This Greek-inspired lamb recipe, ready in about 210 minutes, pairs lamb shoulder, bone-in, russet potatoes, cut into 2-inch chunks, garlic cloves, smashed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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
• 1.5 lbs russet potatoes, cut into 2-inch chunks
• 6 garlic cloves, smashed
• 1/4 cup fresh lemon juice
• 1/2 cup dry white wine
• 2 tbsp fresh oregano, chopped
• 1 tbsp fresh rosemary, chopped
• 3 tbsp extra virgin olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat oven to 325°F. In a large roasting pan, place 3 lbs bone-in lamb shoulder and 1.5 lbs russet potatoes cut into 2-inch chunks.
2. Step 2: Scatter 6 smashed garlic cloves around the lamb and potatoes. Drizzle 3 tbsp extra virgin olive oil, 1/4 cup fresh lemon juice, and 1/2 cup dry white wine over everything.
3. Step 3: Sprinkle 2 tbsp chopped fresh oregano, 1 tbsp chopped fresh rosemary, 1 1/2 tsp salt, and 1 tsp black pepper evenly on the lamb and potatoes.
4. Step 4: Cover the roasting pan tightly with aluminum foil and braise in the oven for 3 hours, until the lamb is tender and the potatoes are soft.
5. Step 5: Remove the foil, baste the lamb and potatoes with the pan juices, and roast uncovered for an additional 15 minutes to brown the surface.
6. Step 6: Let the lamb rest for 10 minutes before serving with the potatoes and pan juices spooned over.