Slow-Cooked Lamb Kleftiko with Potatoes and Herbs
Juicy lamb shoulder slow-braised with garlic, lemon, and Mediterranean herbs alongside tender potatoes absorbing all the rich flavors. This greek-inspired lamb 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 cloves 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Let the lamb rest for 10 minutes before serving with the potatoes and pan juices spooned over.
Frequently asked questions
How long does Slow-Cooked Lamb Kleftiko with Potatoes and Herbs take to make?
Total time is about 210 minutes (15 min prep + 195 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 Potatoes and Herbs?
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 Potatoes and Herbs?
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 Potatoes and Herbs 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 Potatoes and Herbs?
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.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
