Kleftiko (Greek Slow-Roasted Lamb with Potatoes and Onion)
Why this recipe works
- Sealed slow roasting: Keeping the pan tightly covered lets the lamb gently braise in wine, citrus and its own juices until tender.
- Classic Greek flavours: Lemon, garlic, oregano and olive oil give the lamb a bright, savoury profile without needing a long ingredient list.
- Built-in side dish: The potatoes and onion roast in the same pan, soaking up the lamb juices and reducing extra preparation.
Get the most out of this recipe
Timing notes
- Mostly hands-off: The active work is brief; the long covered roast is what gives the lamb its soft, pull-apart texture.
- Finish just before serving: The final uncovered roast at 220°C (430°F) is best done near serving time so the potatoes bronze rather than sit and soften.
Ingredient notes
- Choose lamb shoulder: Bone-in shoulder suits slow roasting because it has enough connective tissue and fat to become tender over a long cook.
- Balance the lemon: Lemon is central to the dish, but the final flavour can be adjusted at the table with extra wedges rather than over-sharpening the pan juices.
- Use good olive oil: Extra virgin olive oil helps carry the oregano, garlic and lemon across the lamb and potatoes.
Common mistakes
- Do not rush the slow roast: A hotter oven will brown the outside before the shoulder has had time to soften properly.
- Keep some liquid in the pan: If the pan dries out during roasting, add a small splash of water so the potatoes stay moist and the juices do not catch.
- Uncover for the final colour: Removing the foil at the end lets the lamb and potatoes brown instead of remaining fully steamed.
Make-ahead tips
- Good for leftovers: The lamb, potatoes and pan juices keep well together and the flavour remains robust after refrigeration.
- Reheat covered: Warm leftovers covered in a 180°C (355°F) oven until piping hot, adding a little water if the juices need loosening.
- Freezer-friendly: Cool completely before freezing with some pan juices to help protect the lamb from drying out.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 160°C (320°F). Pat the lamb dry and place it in a roasting pan.
- In a bowl, mix the fine sea salt, black pepper and dried oregano. Crush the garlic, finely grate the zest of 1 lemon into the bowl, then squeeze in the juice of both lemons and whisk in the extra virgin olive oil.
- Rub the lemony oregano mixture all over the lamb, working it into any crevices. Pour the dry white wine into the roasting pan around the lamb.
- Peel and cut the yellow onion into thick wedges, then add to the pan. Scrub the new potatoes and halve any larger ones, then tuck them around the lamb so they sit in the wine and juices.
- Cover the pan tightly with foil and roast for 3 hours, turning the potatoes once halfway through if you can do so quickly. The lamb should be very tender and nearly falling from the bone.
- Remove the foil and increase the oven to 220°C (430°F). Roast uncovered for 15 to 20 minutes until the potatoes are bronzed and the top of the lamb is lightly browned, basting once with the pan juices.
Recipe notes
Tips
- For the best texture, keep the pan tightly covered for the slow roast so the lamb braises in its own juices and the wine.
- If the pan looks dry at any point, add a small splash of water to maintain a shallow layer of liquid around the potatoes.
- If serving vulnerable groups, ensure the lamb is cooked until piping hot throughout and the juices run clear.
Substitutions
- Replace Dry White Wine with water for an alcohol-free roast; the flavour will be slightly less complex.
- Replace Lemon with lime for a sharper citrus note.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container with the potatoes and pan juices. Reheat covered in a 180°C (355°F) oven until piping hot, adding a splash of water if needed to loosen the juices.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 3h 45min (25min active)
- Difficulty: Medium
- Cuisine: Greek
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Zwiebelrostbraten (Pan-Fried Steak with Crispy Onions)
Pan-fried steak topped with crispy onions and pan sauce
Garlic and Herb Chicken Bake
Baked chicken thighs with garlic, herbs and white wine
Carne Asada con Salsa Roja (Grilled Steak with Red Salsa)
Grilled flank steak with lime and garlic, topped with salsa roja
Slow-Roasted Leg of Lamb with Rosemary and Garlic
Slow-roasted leg of lamb with rosemary and garlic
Roast Beef with Yorkshire Pudding
Roast beef with crisp Yorkshire puddings and simple gravy
Frango Assado à Portuguesa (Portuguese-Style Roast Chicken)
Portuguese-style roast chicken with garlic, paprika, lemon and olive oil
Asado de Boda (Mexican Wedding Pork Stew)
Mexican pork stew simmered with ancho chilli and tomatoes
Memphis Dry-Rub Spare Ribs
Slow-roasted spare ribs with a paprika and brown sugar crust
Mujaddara (Lentils and Rice with Caramelised Onions)
Lentils and rice topped with caramelised onions
Costillas de Cerdo al Horno (Paprika-Roasted Pork Ribs)
Paprika-roasted pork ribs with garlic, olive oil and lemon
Rajas con Crema (Poblano Strips in Cream Sauce)
Roasted poblano strips simmered with sweetcorn and cream
Mujaddara (Lentils and Rice with Caramelised Onions)
Lentils and rice topped with caramelised onions
Arni Kleftiko (Slow-Roasted Lamb with Potatoes and Lemon)
Slow-roasted lamb with potatoes, lemon and oregano
Kleftiko (Slow-Baked Lamb in Parchment with Potatoes)
Slow-baked lamb in parchment with potatoes, lemon and oregano
Borrego no Forno (Portuguese Roast Lamb with Potatoes)
Roast lamb with potatoes cooked in the same pan
Greek Christmas Lamb Roast with Lemon, Garlic and Potatoes
Greek-style roast lamb with lemon, garlic and tray potatoes
Frango Assado Traybake (Roast Chicken with Lemon and Garlic)
Roast chicken traybake with lemon, garlic, potatoes and onion
Psari Plaki (Baked Fish with Tomato and Potatoes)
Greek baked fish with tomato sauce, potatoes and onions
You might also like
Königsberger Klopse (Meatballs in Caper Sauce)
Poached veal meatballs in a creamy caper and lemon sauce
Leberknödel Suppe (German Liver Dumpling Soup)
Clear beef broth with poached German liver dumplings
Sauerbraten (German Pot Roast with Tangy Gravy)
German pot roast with tangy gravy thickened with gingersnaps
Tuna Avocado Poke Bowl
Sushi rice poke bowl with tuna and avocado.
Tandoori Whole Roast Chicken
Whole roast chicken in a yoghurt tandoori marinade
Seco de Cordero (Peruvian Lamb Stew with Coriander)
Peruvian lamb stew with coriander, aji amarillo and peas
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen 8-Inch Chef Knife
- AUS-10 steel
- Balanced design
- Less traditional feel
Titanium & PP Double-Sided Cutting Board
- Separate surfaces for meat and produce
- Resists odors and stains
- Harder on knife edges than wood or plastic
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
OXO Good Grips 2-Piece Cutting Board Set
- Two useful sizes with reversible cutting surfaces
- Dishwasher safe and easy to clean
- Plastic surfaces will show knife marks over time
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
