Name: Easy Slow Cooked Greek Lamb (Lamb Kleftiko) Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Greek
Ingredients: 2 pounds leg of lamb (bone in, or lamb shoulder); 1 tablespoon olive oil; 1 teaspoon dried oregano; 1 teaspoon ground cinnamon; 1 lemon; 1 head of garlic; 2 pounds potatoes (peeled and cut into large wedges); 3 large tomatoes (cut into big chunks); 1 red pepper (cut into large chunks); 1 large or 2 smaller red onions (peeled and chopped into chunks); 3 bay leaves; Salt and pepper to taste; Feta cheese; Tzatziki or Greek yogurt; Salad leaves; Fresh crusty bread

If you’re anything like me and love a meal that feels like a warm hug from the inside out, then you’re going to adore this Easy Slow Cooked Greek Lamb (Lamb Kleftiko) Recipe. It’s one of those dishes that I come back to whenever I want something effortlessly impressive, with tender, fall-apart lamb surrounded by lemony potatoes and roasted veggies that soak up all those amazing Mediterranean flavors. Trust me, once you make it, you’ll wonder why you haven’t been cooking lamb like this all along.

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Why You’ll Love This Recipe

Simplicity Meets Depth: A handful of ingredients come together to create incredibly rich and authentic Greek flavors.
Hands-Off Cooking: Slow roasting does the work while you relax or prep other things.
Versatile and Crowd-Pleasing: Perfect for family dinners or special gatherings – everyone goes crazy for this lamb!
No Fuss Sides Needed: The veggies and potatoes cooked underneath soak up all the lamb’s juice, making it a complete, satisfying one-pot meal.

A white bowl holds a colorful layered meal, beginning with a base of roasted golden potatoes mixed with small red pieces and sprinkled with green herbs. On top of the potatoes, there are dark, shredded pieces of meat with a blackened charred edge, topped with white crumbles of soft cheese and sprigs of fresh thyme. A lemon wedge is placed near the front edge of the bowl. To the side of the bowl, there are two toasted slices of bread with a golden-brown crust. In the back of the bowl, there is a small pile of fresh green salad leaves, some with a hint of purple. The bowl sits on a green and white checked cloth with a red and white checked cloth in the blurred background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Easy Slow Cooked Greek Lamb (Lamb Kleftiko) Recipe is in its simple, fresh ingredients that complement each other perfectly. I always recommend choosing a good quality bone-in leg of lamb—it makes a huge difference in flavor and tenderness.

Potatoes: Go for starchy ones like Yukon Gold or Russets; they absorb all the tasty juices beautifully.
Tomatoes: Use ripe, large tomatoes to add a subtle sweetness and acidity.
Red pepper: Adds a smoky sweetness and great color contrast.
Red onion: Choose large or two smaller ones, they caramelize perfectly during slow cooking.
Bay leaves: Essential for that aromatic, herbal undertone.
Leg of lamb (bone-in): The star of the show—bone-in locks in flavor and keeps the meat juicy.
Olive oil: Use a good quality extra virgin for richness and authentic taste.
Dried oregano: Brings the classic Mediterranean herb flavor.
Ground cinnamon: Just a whisper adds unexpected warmth and depth.
Lemon: Fresh lemon juice brightens the whole dish beautifully.
Garlic: Both peeled and unpeeled cloves bring mellow sweetness and punch.
Extras for serving: Feta cheese, tzatziki or Greek yogurt, a fresh salad, and crusty bread to soak up all those delicious flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this recipe my own depending on the season or what’s in the pantry. Feel free to adjust herbs or veggies to suit your taste; it’s such a flexible dish that warmly welcomes your tweaks.

Herb swap: Sometimes I toss in fresh thyme or rosemary instead of oregano for a slightly different aromatic twist—it still tastes fantastic.
Vegetable additions: Chunky carrots or zucchini work wonderfully and add extra color and nutrients.
Meat choice: If you can’t find leg of lamb, a lamb shoulder works just as well—both slow cook into melt-in-your-mouth tenderness.
Spice level: For a hint of heat, I’ve added a pinch of chili flakes, which balances the lemon and cinnamon beautifully.

How to Make Easy Slow Cooked Greek Lamb (Lamb Kleftiko) Recipe

Step 1: Prep your veggies and base layer just right

Start by preheating your oven to 160°C / 320°F. Peel those potatoes and cut them into large wedges so they hold their shape during slow cooking. Chop your tomatoes, red pepper, and onion into big chunks—this rustic cut lets the flavors shine without becoming mushy. Toss the veggies along with the bay leaves into a large ovenproof pot or deep roasting pan. Give them a generous grind of salt and pepper here; it’s your chance to season the base. I discovered that layering the veggies first traps all the lamb juices as it cooks, making everything intensely flavorful.

Step 2: Season and prepare the lamb

Place your leg of lamb right on top of the vegetable bed, fat side up—this ensures succulent meat and crispy edges. Rub the olive oil all over the lamb, then sprinkle on dried oregano and ground cinnamon. I know cinnamon sounds unexpected, but trust me, it adds this amazing depth. Next, squeeze over half the lemon’s juice for brightness. Using a sharp knife, make small slits all over the lamb and stuff peeled garlic chunks into them—this infuses the lamb with garlicky goodness from the inside out. Tuck the remaining unpeeled garlic cloves around the lamb and veggies for extra flavor.

Step 3: Add lemon, water, and slow roast to perfection

Give the remaining half of your lemon a good squeeze all over the potatoes and vegetables. Pour about 200ml (just under a cup) of water into the pot to create a lovely steam bath, helping keep everything tender. Cover with a lid or tightly with foil if using a roasting dish, then slide it into the oven. Roast it low and slow for 4 hours. Here’s a tip: check in around the halfway mark and again after two-thirds of the cooking time. If it looks dry, just add a splash or two more water. This slow process is what makes the lamb fall-apart tender and the veggies succulent.

Step 4: Finish with a high-heat roast for crispiness

About 15 minutes before it’s done, turn up the oven to 220°C / 430°F, remove the lid, and roast uncovered. This step is a game-changer—it crisps the potatoes and caramelizes the veggies just a bit, adding irresistible texture and color. Don’t forget to remove the bay leaves before serving—they’ve done their job!

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Pro Tips for Making Easy Slow Cooked Greek Lamb (Lamb Kleftiko) Recipe

Use Bone-In Lamb: I’ve learned that bone-in cuts keep the meat juicy and add extra flavor during slow cooking.
Don’t Skimp on Lemon: The bright acidity balances the richness—adding it in two parts really layers the flavor.
Monitor Moisture Levels: Checking the dish mid-way prevents drying out; a splash of water keeps everything moist and tender.
Slow and Low is Key: Avoid turning up the heat too soon—slow roasting breaks down the lamb’s collagen perfectly.

How to Serve Easy Slow Cooked Greek Lamb (Lamb Kleftiko) Recipe

A large white pot filled with layers of cooked ingredients sits on a white marbled surface with a green and white checkered cloth and a red and white checkered towel nearby. At the bottom are vibrant roasted tomatoes in red with wrinkled skin, and sliced golden-yellow vegetables, possibly potatoes or parsnips. On top of these is a large chunk of dark, well-cooked meat with a charred outer layer and soft, pinkish inside being sliced by a knife held in one woman’s hand, while a fork in a woman’s hand holds the meat steady. Sprigs of fresh green thyme lay on top adding a touch of color and herby texture. The pot’s inside walls show browned cooking marks, suggesting a slow-cooked meal. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love finishing this dish with a sprinkle of crumbled feta cheese—it adds a salty creaminess that pairs so well with the lemony, cinnamon-spiced lamb. A dollop of tzatziki or plain Greek yogurt on the side cools the palate and adds a lovely tang. And don’t forget a drizzle of good olive oil over everything; it just takes the presentation and taste up a notch.

Side Dishes

Since the lamb cooks with hearty potatoes and vegetables, I usually keep sides simple—think a crisp green salad with cucumber and olives, or maybe some roasted eggplant. Fresh, crusty bread is a must for mopping up those juicy pan drippings. When my family comes over, these sides make the perfect balance with the richness of the lamb.

Creative Ways to Present

For special occasions, I like serving the lamb kleftiko straight in the roasting pot at the center of the table—it feels rustic and welcoming, and everyone can help themselves. Sometimes I garnish with fresh herbs like parsley or mint for a pop of color and freshness that makes the dish look even more inviting.

Make Ahead and Storage

Storing Leftovers

Leftovers? Count me in every time! I store any leftover lamb and veggies in an airtight container in the fridge. The flavors deepen overnight, making it even tastier the next day. Just make sure to cool the food properly before refrigerating.

Freezing

I’ve frozen this dish successfully too. Portion it out into freezer-safe containers, and when you’re ready, thaw overnight in the fridge before reheating. The lamb stays tender and juicy, though the potatoes can soften a bit, so I prefer to freeze the lamb and veggies separately if possible.

Reheating

To bring leftovers back to life, I warm them gently in a low oven or covered skillet with a splash of water to keep everything moist. If you want to crisp the potatoes again, take the lid or cover off toward the end.

FAQs

Can I use a slow cooker to make this Easy Slow Cooked Greek Lamb (Lamb Kleftiko) Recipe?

Absolutely! You can adapt the recipe for a slow cooker by layering the vegetables and lamb as described, then cooking on low for about 6 to 8 hours. Just be sure to check liquid levels occasionally and add water if needed. For the final browning step, you might want to transfer the lamb to an oven or use a broiler for a few minutes.
What cut of lamb works best for this recipe?

Bone-in leg of lamb is ideal because it stays juicy and adds rich flavor, but lamb shoulder is also a great alternative. Both cuts are perfect for slow, gentle cooking that breaks down connective tissue into tender, flavorful meat.
Can I make this recipe ahead of time?

Definitely! The lamb and vegetables taste even better the next day once the flavors have melded. You can prepare the dish up to the slow cooking stage, refrigerate overnight, then roast or reheat the next day following the final steps.
How do I prevent the lamb from drying out during the long cook?

Low and slow is the secret to tender lamb. Keeping the pot covered traps the steam and juices, preventing drying. Also, remember to add a splash of water if the liquid evaporates too much. The fat layer on top also bastes the meat during cooking.

Final Thoughts

This Easy Slow Cooked Greek Lamb (Lamb Kleftiko) Recipe is one of those rare dishes that brings people together with minimal effort but big rewards. I love how the flavors are bold yet comforting, and how the simple ingredients transform into a feast by the end of the day. If you’re looking to impress your family or a crowd with a dish that’s both authentic and achievable, give this a go—you’ll be hooked, I promise!