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Photo of a serving of Traditional Greek Lamb Kleftiko

Easy Slow Cooked Greek Lamb Kleftiko recipe

Our recipe takes you through the essential steps of preparing Greek Lamb Kleftiko, from selecting the perfect cut of lamb—preferably a boneless leg of lamb or lamb shoulder—to the art of marinating it in a blend of classic Greek ingredients. Olive oil, lemon juice, oregano, and a hint of white wine come together to create a marinade that’s both tangy and aromatic, imparting a depth of flavor that's quintessentially Greek.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine Greek
Servings 6
Calories 384 kcal

Equipment

  • Slow cooker.
  • Roasting Dish or Large Roasting Pan: The centerpiece of making Lamb Kleftiko is a sturdy roasting dish or pan. Choose one that's deep enough to accommodate the lamb and its accompaniments, such as potatoes and vegetables. The size of the dish is crucial as it should allow for the lamb to be comfortably nestled inside, ensuring even cooking.
  • Parchment Paper: True to its traditional roots, cooking Lamb Kleftiko involves wrapping the lamb in parchment paper. This is essential for locking in moisture and flavor, mimicking the original method of cooking the lamb in a sealed pit. The parchment paper creates a parcel that steams the lamb gently, keeping it moist and infusing it with the flavors of the marinade.
  • Aluminum foil While parchment paper is crucial, you'll also need aluminum foil to securely wrap the entire parcel. This helps in maintaining an even cooking temperature and ensuring that the delicious juices and marinade don't escape during the slow cooking process.
  • Sharp Knife: A good, sharp knife is necessary for preparing the lamb. Whether you're trimming excess fat, cutting it to the right size, or scoring it for the marinade, a sharp knife makes these tasks easier and safer.
  • Mixing Bowls: You'll need mixing bowls for preparing the marinade, which typically includes olive oil, lemon juice, oregano, and possibly white wine and garlic. A bowl is also useful for tossing the potatoes and other vegetables in olive oil and seasonings before adding them to the roasting dish.
  • Measuring Cups and Spoons: For precise flavoring, measuring cups and spoons are essential. They help in accurately measuring ingredients like olive oil, lemon juice, and wine, ensuring the balance of flavors is just right.
  • Basting Brush: A basting brush comes in handy to evenly apply the marinade over the lamb, ensuring every part of the meat is flavorful.
  • Kitchen Twine (Optional): If you're using a boneless cut of lamb, kitchen twine can be helpful to tie the meat together, keeping its shape during the slow cooking process.

Ingredients
 
 

  • 2-3 lbs Boneless Leg of Lamb or Lamb Shoulder
  • 1/4 cup Extra-Virgin Olive Oil
  • 2 Lemons Joice of
  • 4-5 cloves Garlic minced
  • 1/2 cup Dry White Wine
  • 2 tbsp Dried Oregano
  • 1 cup Feta Cheese crumbled
  • 3-4 Potatoes cut into wedges
  • Salt and Freshly Ground Black Pepper to taste
  • 2 Bay Leaves

Instructions
 

Marinate the Lamb:

  • Begin by preparing the marinade. In a mixing bowl, combine the olive oil, lemon juice, minced garlic, dry white wine, and dried oregano.
  • Mix well. Season the lamb generously with salt and pepper, then rub the marinade all over the lamb.
  • Ideally, let the lamb marinate for a few hours or overnight in the refrigerator for deeper flavor.
  • Preheat the oven: to 160°C (320°F)

Prepare the Potatoes:

  • While the lamb is marinating, peel and cut the potatoes into wedges.
  • Toss them in a bowl with a little olive oil, salt, and pepper.

Layer the Potatoes:

  • In the slow cooker, create a bed with the seasoned potato wedges. This will not only cook the potatoes to perfection but also allow them to absorb the flavors from the lamb.

Wrap the Lamb:

  • Lay out a large piece of parchment paper and place the marinated lamb over the potatoes.
  • Add the bay leaves on top of the lamb.
  • Carefully wrap the lamb in the parchment paper, then wrap it again securely in aluminum foil. This creates a tight parcel that traps moisture and flavors during cooking.

Cook the Lamb:

  • Place the wrapped lamb on top of the potatoes in the slow cooker.
  • Set your slow cooker to low and cook for 6-8 hours. The long, slow cooking process will ensure the lamb is tender, juicy, and infused with the flavors of the marinade. The lamb will be literally falling off the bone

Add the Feta Cheese:

  • About 30 minutes before the end of cooking, sprinkle the crumbled feta cheese over the potatoes.
  • The heat will soften the cheese, blending its tangy flavor with the potatoes.

Serving the Dish:

  • Once the lamb is cooked to fall-apart tenderness, carefully remove it from the slow cooker.
  • Unwrap the parcel, and let the lamb rest for a few minutes.
  • Serve the lamb sliced or pulled, alongside the flavorful potatoes and feta.

Nutrition

Calories: 384kcalCarbohydrates: 25gProtein: 26gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 83mgSodium: 353mgPotassium: 832mgFiber: 4gSugar: 2gVitamin A: 146IUVitamin C: 41mgCalcium: 184mgIron: 4mg
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