Slow-Simmered Lamb Kleftiko with Potatoes and Herbs
Tender lamb slow-cooked with garlic, lemon, and rosemary, paired with roasted baby potatoes for a rustic Greek feast. This mediterranean-inspired greek 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.
Ingredients
- 2 lbs lamb shoulder, cut into chunks
- 1.5 lbs baby potatoes, halved
- 4 tbsp extra virgin olive oil
- 6 cloves garlic cloves, sliced
- 3 sprigs 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Remove rosemary sprigs before serving. Plate the lamb and potatoes together, spooning pan juices over the top for a rich finish.
Frequently asked questions
How long does Slow-Simmered Lamb Kleftiko with Potatoes and Herbs take to make?
Total time is about 195 minutes (15 min prep + 180 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-Simmered 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 baby potatoes, halved from drying out.
Can I substitute ingredients in Slow-Simmered 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-Simmered 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-Simmered Lamb Kleftiko with Potatoes and Herbs?
Mediterranean greek 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.
What others are saying
- ★★★★★
Loved it! The slow simmer made the lamb incredibly tender and the potatoes were perfect.
- ★★★★★
This recipe is a keeper! So easy and the results were amazing. I made it for my husband's birthday and he loved it.
- ★★★★★
Perfect for a special dinner. The lamb melted in my mouth and the potatoes were perfect.
