Melt-in-Your-Mouth Greek Lamb Kleftiko: A Taste of Mediterranean Delight!

Greek Lamb Kleftiko – Get ready to transport your taste buds to the sunny shores of Greece with our irresistible Greek Lamb Kleftiko recipe. This dish combines succulent lamb shoulder with aromatic herbs, zesty lemon, and a touch of cinnamon, resulting in a meal that is tender, flavorful, and truly unforgettable. Whether you’re hosting a dinner party or simply craving a taste of the Mediterranean, this recipe is a must-try for any food lover. So, grab your apron and let’s embark on a culinary journey to Greece!

In my household, Greek Lamb Kleftiko has become a cherished family favorite. It all started when my husband, who is a self-proclaimed lamb aficionado, tasted this dish during our vacation in Greece. He was immediately captivated by the rich flavors and melt-in-your-mouth texture. Since then, it has become a tradition for us to recreate this recipe at home, reminiscing about our unforgettable trip and savoring every bite. The aromas that fill our kitchen as the lamb slowly cooks in the oven or simmers away in the slow cooker are simply intoxicating. It has become a dish that brings us closer together and reminds us of the beauty of Greek cuisine.

Why This Recipe Shines: Unveiling the Magnificence of Greek Lamb Kleftiko

• Marinated to Perfection: The lamb is bathed in a tantalizing marinade of olive oil, lemon zest, garlic, and fragrant herbs like oregano and thyme. This infusion of flavors ensures that every bite is bursting with Mediterranean goodness.
• Slow-Cooked Sensation: Cooking the lamb kleftiko in a slow cooker or the oven allows the flavors to meld together harmoniously. The low and slow method creates tender, fall-off-the-bone meat that will have you coming back for seconds.
• Medley of Flavors: With the addition of cinnamon, lemon slices, and bay leaves, this dish tantalizes your taste buds with a delightful combination of savory and citrusy notes. It’s a symphony of flavors that will transport you to the shores of Greece.

Ingredients:

For the lamb marinade:

• 2 tablespoons olive oil
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1 teaspoon anchovy paste (optional)
• 3 large garlic cloves, minced
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• Salt and freshly ground pepper, to season

For the lamb kleftiko:

• 1.2 kg | 2 1/2 pounds lamb shoulder (or see notes)
• 1 kg | 2 pounds baby potatoes, skin on
• 1 red onion, peeled and roughly chopped
• 2 lemon slices
• 2 bay leaves
• 1 tablespoon red wine vinegar
• 80 ml | 1/3 cup white wine
• 80 ml | 1/3 cup lamb or chicken stock
• 1/2 cinnamon stick
• 1 tablespoon fresh thyme

Directions:

Begin by combining all the marinade ingredients in a small bowl. Massage the marinade onto the lamb, ensuring it is evenly coated. Season the lamb generously with salt and pepper. Place the lamb in a lidded container and refrigerate overnight.

Remove the lamb from the fridge and let it sit at room temperature for 30 minutes. Meanwhile, preheat your slow cooker or oven to get ready for the cooking process.

Heat a large non-stick frying pan over high heat. Sear the lamb on all sides until it develops a beautifully browned crust. Set the lamb aside.

In the same pan, add the baby potatoes and red onion. Fry them over high heat, stirring occasionally, until the potatoes start to take on some color. Deglaze the pan with a splash of white wine and season with salt and pepper.

Transfer the potatoes and onion to your slow cooker or a roasting tray if using the oven method. Add the cinnamon stick, lemon slices, and bay leaves for an aromatic touch.

Place the seared lamb on top of the potatoes and onion. Pour in the white wine, stock, and red wine vinegar, allowing the flavorful liquids to surround the lamb.

If using a slow cooker, set it to the low setting and cook for 7-8 hours or until the lamb is tender and easily falls off the bone. If using the oven, cover the roasting tray with foil and cook at 160°C (320°F) for approximately 3 1/2 hours.

Optional step for extra color: If you desire some extra browning, place the lamb under a hot grill for about 5 minutes. Afterward, allow the lamb to rest, loosely covered, for 10 minutes.

Shred or carve the lamb into portions and serve it over the aromatic potatoes. For an additional burst of flavor, sprinkle some crumbled feta cheese on top. Garnish with fresh oregano and thyme leaves. Don’t forget to squeeze some lemon wedges over the dish for a final citrusy touch.

Notes:

• You can adjust the cooking time according to your desired level of tenderness. The longer you cook the lamb, the more melt-in-your-mouth it will become.
• Feel free to explore different variations by adding your favorite vegetables or experimenting with alternative herbs and spices.

Greek Lamb Kleftiko is more than just a recipe—it’s a culinary adventure that transports you to the enchanting land of Greece. The tender, succulent lamb, infused with a medley of aromatic herbs and zesty lemon, creates a symphony of flavors that will leave your taste buds singing. Whether you choose to slow cook it or opt for the Instant Pot or oven method, this dish is a true crowd-pleaser that brings people together.

As you take that first bite, you’ll be reminded of warm summer evenings spent in picturesque tavernas, savoring the authentic tastes of the Mediterranean. The magic of Greek cuisine comes alive in every tender morsel of lamb, every perfectly roasted baby potato, and every hint of cinnamon and thyme.

So, gather your loved ones, set the table with a touch of Greek flair, and embark on a culinary journey that celebrates the vibrant flavors of Greece. Indulge in the rich traditions and the joy of sharing a meal that nourishes both the body and the soul. Greek Lamb Kleftiko is more than just a dish—it’s a celebration of life, love, and the art of savoring unforgettable flavors. Opa!

FAQ

Can I freeze the leftovers?

Absolutely! This dish freezes well, allowing you to enjoy the deliciousness of Greek Lamb Kleftiko at a later date. Just make sure to store it in an airtight container or freezer bag for optimal freshness.

Greek Lamb Kleftiko

Sacrlett

This dish combines succulent lamb shoulder with aromatic herbs, zesty lemon, and a touch of cinnamon, resulting in a meal that is tender, flavorful, and truly unforgettable. Whether you're hosting a dinner party or simply craving a taste of the Mediterranean, this recipe is a must-try for any food lover.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 7 hours hrs

Marinate 10 hours hrs

Total Time 7 hours hrs

Course Main Course

Cuisine Greek

Servings 4 people

Ingredients

  

For the lamb marinade:

• 2 tablespoons olive oil
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1 teaspoon anchovy paste optional
• 3 large garlic cloves minced
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• Salt and freshly ground pepper to season

For the lamb kleftiko:

• 1.2 kg | 2 1/2 pounds lamb shoulder or see notes
• 1 kg | 2 pounds baby potatoes skin on
• 1 red onion peeled and roughly chopped
• 2 lemon slices
• 2 bay leaves
• 1 tablespoon red wine vinegar
• 80 ml | 1/3 cup white wine
• 80 ml | 1/3 cup lamb or chicken stock
• 1/2 cinnamon stick
• 1 tablespoon fresh thyme

Instructions

 

• Begin by combining all the marinade ingredients in a small bowl. Massage the marinade onto the lamb, ensuring it is evenly coated. Season the lamb generously with salt and pepper. Place the lamb in a lidded container and refrigerate overnight.
• Remove the lamb from the fridge and let it sit at room temperature for 30 minutes. Meanwhile, preheat your slow cooker or oven to get ready for the cooking process.
• Heat a large non-stick frying pan over high heat. Sear the lamb on all sides until it develops a beautifully browned crust. Set the lamb aside.
• In the same pan, add the baby potatoes and red onion. Fry them over high heat, stirring occasionally, until the potatoes start to take on some color. Deglaze the pan with a splash of white wine and season with salt and pepper.
• Transfer the potatoes and onion to your slow cooker or a roasting tray if using the oven method. Add the cinnamon stick, lemon slices, and bay leaves for an aromatic touch.
• Place the seared lamb on top of the potatoes and onion. Pour in the white wine, stock, and red wine vinegar, allowing the flavorful liquids to surround the lamb.
• If using a slow cooker, set it to the low setting and cook for 7-8 hours or until the lamb is tender and easily falls off the bone. If using the oven, cover the roasting tray with foil and cook at 160°C (320°F) for approximately 3 1/2 hours.
• Optional step for extra color: If you desire some extra browning, place the lamb under a hot grill for about 5 minutes. Afterward, allow the lamb to rest, loosely covered, for 10 minutes.
• Shred or carve the lamb into portions and serve it over the aromatic potatoes. For an additional burst of flavor, sprinkle some crumbled feta cheese on top. Garnish with fresh oregano and thyme leaves. Don't forget to squeeze some lemon wedges over the dish for a final citrusy touch.

Notes

You can adjust the cooking time according to your desired level of tenderness. The longer you cook the lamb, the more melt-in-your-mouth it will become.

Feel free to explore different variations by adding your favorite vegetables or experimenting with alternative herbs and spices.

Keyword Greek Lamb Kleftiko