Lamb kleftiko is a traditional Greek recipe that’s simply tailor-made for your slow cooker – simple and extremely tasty.
I realised that as summer approaches I have been unconsciously navigating towards the Greek recipes of my childhood.
Take this lamb kleftiko for instance – a traditional Greek recipe that I certainly would have run a mile from when I was younger.
I was not a fan of lamb! Thankfully we live to grow, and I have rediscovered lamb kleftiko from the perspective of an adult and grown to appreciate this very simple dish.
Lamb kleftiko, or ‘bandit’s lamb’, was supposedly lamb that was stolen and cooked in a pit to avoid detection.
These days, it is basically simply seasoned slow-cooked lamb usually cooked with potatoes, and sometimes tomatoes, until it is so tender it falls off the bone.
This type of recipe is simply tailor-made for the slow cooker, especially when it is hot out and you want to give your oven – and yourself – a break. I am also working on a pressure cooker version so watch this space!
I was expecting great results from my slow cooker lamb kleftiko and I was not disappointed! The lamb was indeed so tender it was simply falling apart at the touch of the fork.
You could shred it pulled-pork style if you wished to – would be delicious served in wraps with some tzatziki. Or you can serve it with the potatoes and a Greek salad for the full experience!
If you enjoy lamb, then take a look at my lamb kebabs or this mustard and honey roasted leg of lamb.
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- 2 tbsp olive oil
- 1.2 kg | 2 1/2 pounds lamb shoulder
- 1 kg | 2 pounds baby potatoes skin on
- 1 onion peeled and roughly chopped
- 3 large garlic cloves crushed
- 2 tbsp lemon juice
- 2 lemon wedges
- 1 tsp red wine vinegar
- 1 tsp anchovy paste optional
- 80 ml | 1/3 cup white wine
- 80 ml | 1/3 cup lamb or chicken stock
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1/2 cinnamon stick
- salt and freshly ground pepper to season
- extra lemon wedges to serve
- 3 tbsp crumbled feta to serve
- handful fresh oregano and thyme leaves to garnish
- Season the lamb liberally with salt and pepper and rub with the anchovy paste, if using.
- Heat the olive oil in a large non-stick frying pan. Sear the lamb on all sides until nicely browned. Set aside.
- Add the potatoes, onion and garlic to the pan and fry, stirring, over high heat until the potatoes are starting to colour a little. Season with salt and pepper.
- Transfer the potatoes to your slow cooker and place the lamb over them.
- Add the cinnamon stick and lemon wedges.
- Mix the wine, stock, vinegar, lemon juice and herbs and pour over the lamb.
- Cook on low setting for 9 1/2 hours, or until the lamb is falling off the bone.
- Shred or carve the lamb into portions and serve over the potatoes sprinkled with a little feta cheese, garnished with the fresh herbs and with extra lemon wedges on the side.
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Katy says
Ooh – do you have the instant pot version yet? And if not if I used in the instant pot on slow cook is it still 9.5 hours? Thank you!
Lucy Parissi says
Hi Katy, I haven’t tried it yet and if I am honest I haven’t used the slow cook function on the Instant Pot. I would try to update ASAP once I have tested it
Hayley says
I was just wondering if the liquid should be covering the lamb it seems a little low on the liquid?
Lucy Parissi says
Hi Hayley, it worked fine for me, the liquid should not be covering the lamb. My slow cooker is 4.5L and it worked but if you feel you need to add more you can – you won’t be using the liquid in the end though.
Jackie says
What size slow cooker is this recipe for?
Lucy Parissi says
I used a 4.7L Crockpot
Sara says
Should I be basting the lamb or turning it during the cooking time?
I’ll be doing my spuds in the oven – should I sit the lamb on additional onion or something or remove stock and create more of a rub?
Thank you!
Lucy Parissi says
You can turn it, if you like, but it’s not essential in a slow cooker. I would add a couple of onions so it can sit on them.
Kate says
Any idea of the rough calorie count for a serving?
Lucy Parissi says
I am really sorry Kate, I haven’t got that handy but I am hopefully updating my recipe cards to include nutritional information soon. Apps like My Fitness Pal have calorie calculators though I am not sure about how easy they are to use on a recipe.
Paola says
This looks delicious! i just don’t know where to find lamb shoulder. I live in the US. Any idea who sells it?
Lucy Parissi says
Hi Paola – thanks for pointing that out I would never have known! I had to ask my US blogging buddies for an answer and it it seems that lamb is just not as popular in the US.Apparently Kroger has some cuts and you might be able to ask the meat deparment to order some for you. However lamb shoulder is not even listed on the ‘learn your cuts of lamb’ website and I am thinking BRT boneless leg of lamb might work in this recipe instead. Some people have suggested you might be able to find lamb in the freezer department but not fresh so worth checking that. If you let me know where you are based I am sure I can find some info more specific to your area.
Alternatively you could use pork instead of lamb and I am thinking pork shoulder trimmed of most of the fat would work. There’s even beef kleftiko and in this case brisket might be a good choice. Basically you want meat with a bit of fat not a super lean cut. Hope this helps!
Karen says
This sounds delicious and I would like to try it tomorrow night. Can you tell me if the 1.2 KG weight is for a bonus please or with Bone in
Lucy Parissi says
Sorry for not replying sooner Karen I was laid up with a cold! The weight is the uncooked lamb with a small bone in