Slow-Simmered Lamb Kleftiko with Potatoes and Herbs

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Tender lamb slow-cooked with garlic, lemon, and rosemary, paired with roasted baby potatoes for a rustic Greek feast. This Greek recipe, ready in about 195 minutes, pairs lamb shoulder, cut into chunks, baby potatoes, halved, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 2 lbs lamb shoulder, cut into chunks
• 1.5 lbs baby potatoes, halved
• 4 tbsp extra virgin olive oil
• 6 garlic cloves, sliced
• 3 fresh rosemary sprigs
• 3 tbsp fresh lemon juice
• 1.5 tsp sea salt
• 1 tsp freshly ground black pepper
• 1 cup water
• 1 tsp lemon zest

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Instructions

1. Step 1: Preheat oven to 325°F. In a large Dutch oven, toss 2 lbs lamb shoulder chunks with 4 tbsp extra virgin olive oil, 3 tbsp fresh lemon juice, 6 sliced garlic cloves, 1.5 tsp sea salt, 1 tsp freshly ground black pepper, and 1 tsp lemon zest until evenly coated.
2. Step 2: Add 1 cup water and 3 fresh rosemary sprigs to the pot. Arrange 1.5 lbs halved baby potatoes around the lamb. Cover tightly with a lid or foil.
3. Step 3: Slow-cook in the oven for 3 hours until the lamb is fork-tender and the potatoes are soft, basting occasionally with the cooking juices for maximum flavor.
4. Step 4: Remove rosemary sprigs before serving. Plate the lamb and potatoes together, spooning pan juices over the top for a rich finish.