Lamb Kleftiko

Servings :

Total Time:

4 servings

7 hours 5 minutes


For the lamb marinade olive oil lemon zest lemon juice anchovy paste optional garlic dried oregano dried thyme salt and freshly ground pepper For the lamb kleftiko lamb shoulder baby potatoes red onion lemon slices bay leaves red wine vinegar white wine lamb or chicken stock cinnamon stick fresh thyme

Step 1

Start by making the lamb marinade a day ahead of cooking this recipe. Mix all the ingredients in a bowl and then rub over your lamb shoulder.

Step 2

Season liberally with salt and pepper, transfer to a suitable lidded container and leave to marinate in the fridge overnight.

Step 3

The following day, heat a large pan and sear the lamb for several minutes on each side.

Step 4

Set the lamb aside and give the potatoes and onion a turn in the same pan until the start to colour a little.

Step 5

Deglaze the pan with a splash of the white wine and transfer to the slow cooker. Add the lemon slice, cinnamon stick, bay leaves and fresh thyme and top with the seared lamb.

Step 6

Pour in the stock, remaining wine and vinegar. Cover and cook on LOW for 7-8 hours – no peeking!

Step 7

Test the lamb – it should feel very tender if pierced with a knife. The internal temperature should be 62°C/ 145°F (medium rare), 71°C/160°F (medium), or 76°C/170 °F (well done).

Step 8

Leave the lamb to rest for 10 minutes loosely covered with foil before shredding or slicing to serve.

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