Slow-Cooked Lamb Kleftiko with Potatoes and Mediterranean Herbs
Tender lamb shoulder slow-braised with potatoes, garlic, lemon, and oregano, absorbing rich Mediterranean flavors in a traditional Greek style. This greek-inspired lamb (mediterranean) ready in about 230 minutes pairs lamb shoulder, bone-in, cut into chunks, garlic cloves, sliced, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.
Ingredients
- 3 lbs lamb shoulder, bone-in, cut into chunks
- 4 medium russet potatoes, peeled and quartered
- 6 garlic cloves, sliced
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 2 tbsp dried oregano
- 1 tbsp fresh rosemary, chopped
- 2 tsp salt
- 1 tsp black pepper
- 1 cup water
Instructions
- Step 1: Preheat oven to 325°F (160°C). In a large roasting pan, combine 3 lbs lamb shoulder chunks with 4 peeled and quartered russet potatoes and 6 sliced garlic cloves.
- Step 2: In a bowl, whisk together 1/4 cup fresh lemon juice, 1/4 cup olive oil, 2 tbsp dried oregano, 1 tbsp chopped fresh rosemary, 2 tsp salt, and 1 tsp black pepper. Pour this marinade evenly over the lamb and potatoes, tossing gently to coat.
- Step 3: Add 1 cup water to the bottom of the roasting pan to keep the meat moist during cooking.
- Step 4: Cover the pan tightly with aluminum foil and roast in the preheated oven for 3 hours, turning the lamb and potatoes halfway through to ensure even cooking.
- Step 5: Remove the foil and roast uncovered for an additional 30 minutes to brown the lamb and crisp the potatoes.
- Step 6: Let the lamb rest for 10 minutes before serving to allow juices to redistribute.
Frequently asked questions
How long does Slow-Cooked Lamb Kleftiko with Potatoes and Mediterranean Herbs 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 Potatoes and Mediterranean 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 garlic cloves, sliced from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Kleftiko with Potatoes and Mediterranean 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 Mediterranean 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 Mediterranean 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.
