Slow-Cooked Lamb Kleftiko with Rosemary and Garlic

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Succulent lamb slow-braised with garlic, rosemary, and lemon, resulting in tender, flavorful meat inspired by traditional Greek mountain cooking. This greek-inspired lamb ready in about 230 minutes pairs bone-in lamb shoulder, garlic cloves, sliced, fresh rosemary sprigs 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 210 min Serves 6 Greek cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Use a small knife to make 6 incisions into 3 lbs bone-in lamb shoulder and insert 6 sliced garlic cloves evenly into the slits.
  2. Step 2: Rub the lamb all over with 2 tbsp olive oil, 3 tbsp fresh lemon juice, 1 tbsp dried oregano, 2 tsp salt, and 1 tsp black pepper. Place 3 fresh rosemary sprigs on top.
  3. Step 3: Arrange 1 large quartered onion and 4 quartered medium potatoes around the lamb in a large roasting pan. Pour 1 cup white wine into the pan to create a flavorful braising liquid.
  4. Step 4: Cover the roasting pan tightly with foil and slow-cook in the preheated oven for 3 to 3.5 hours, until the lamb is fork-tender and the potatoes are soft.
  5. Step 5: Remove the foil and increase oven temperature to 400°F. Roast uncovered for an additional 15 minutes to brown the lamb and potatoes nicely.
  6. Step 6: Let the lamb rest for 10 minutes before slicing. Serve the lamb with the roasted potatoes and pan juices spooned over.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Lamb Kleftiko with Rosemary and Garlic 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 Rosemary and Garlic?

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 bone-in lamb shoulder from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Kleftiko with Rosemary and Garlic?

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 Rosemary and Garlic 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 Rosemary and Garlic?

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.

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