Print

KLEFTIKO SLOW COOKED LAMB AND POTATOES

Kleftiko is a Greek dish of slow cooked lamb and potatoes where the lamb is so succulent it falls off of the bone and the potatoes are so soft they cut like butter.
Course Main Course
Cuisine Greek
Keyword lamb, potatoes, roast
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings 8 people
Calories 383kcal
Author Dimitra

Ingredients

  • 2 kg lamb shoulder
  • 1 kg potatoes
  • Salt
  • Pepper
  • Bay leaves
  • Cloves

Equipment

  • Peeler
  • Clay pot / Dutch oven / Roasting Tray
  • Foil

Instructions

  • Preheat your oven to it's highest temperature
  • Season your lamb and potatoes with salt and pepper
  • Add a layer of potatoes to your pot/tray
  • Add 2-3 bay leaves on top
  • Add a layer of lamb
  • Sprinkle over 3-4 cloves
  • Add a layer of potatoes and a few bay leaves
  • Add another layer of lamb and cloves and continue layering. Make sure to finish with a layer of meat.
  • If you are using a clay pot add a layer of foil over the top then add your lid. If you are using a Dutch oven or a roasting tray wrap everything in 3 layers of foil.

If You Have A lot Of Time

  • Preheat your oven to the highest heat for at least 30 minutes then turn your oven temperature down to 170C and cook for 6-7 hours or until your lamb is falling off of the bone and your potatoes are soft and tender.

If You Are In A Rush

  • Preheat your oven to the highest heat for at least 30 minutes. Cook your kleftiko for 30 minutes on the highest temperature then turn your oven temperature down to 170C and cook for 2-3 hours or until your lamb is falling off of the bone and your potatoes are soft and tender.
  • Serve your kleftiko with some pourgouri, Greek salad, taramosalata, houmous, tzatziki, Kalamata olives, chillies and some crusty bread to soak up all the kleftiko's juices and to dip in the dips.

Video

Nutrition

Calories: 383kcal | Carbohydrates: 18g | Protein: 52g | Fat: 18g | Sodium: 51mg