Lamb Kleftiko

• 3 pounds lamb shoulder, cut into chunks
• 1 1/2 pounds potatoes, quartered
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cinnamon
• 1 lemon, sliced
• Salt, to taste
• Black pepper, to taste
• 1/4 cup olive oil
• Fresh parsley, for garnish

Steps

1. 1 Preheat oven to 325°F.
2. 2 In a large bowl, toss lamb with garlic, oregano, thyme, cinnamon, salt, pepper, and olive oil.
3. 3 Layer lemon slices, potatoes, and seasoned lamb in a roasting pan.
4. 4 Cover pan tightly with foil or a lid.
5. 5 Bake for 3 hours, then uncover and bake for an additional 30 minutes.
6. 6 Check for doneness; lamb should be tender and potatoes cooked through.
7. 7 Garnish with fresh parsley before serving.

Equipment

• Roasting pan with lid or foil
• Oven

Variations

• Add carrots or onions for extra veggies.
• Use leg of lamb for a different cut.

Substitutions

• Substitute lamb with beef if preferred.
• Use fresh herbs in place of dried if available.

Pairings

• Warm pita bread
• Tzatziki sauce

Nutrition

Tips

• For deeper flavor, marinate the lamb in the spice mixture for a few hours or overnight.
• If using a slow cooker, cook on low for 6–8 hours.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a low oven.

Freezing: Freezes well for up to 3 months. Thaw in the fridge and reheat slowly to retain moisture.

Serving Suggestions

• Serve with a fresh Greek salad.
• Pair with a glass of dry red wine.

FAQ