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Slow-cooked Greek Lamb Kleftiko Recipe

Rustic Slow-cooked Greek Lamb Kleftiko


A beautifully slow-cooked Greek lamb dish filled with flavour!

  • Yields: 4 |
  • Rating:

  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 6:0 hours
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2/5 C (100 ml) extra virgin olive oil

2 tsp (10 ml) butter

1.5 kg free-range lamb knuckles

salt and freshly milled pepper to taste

8–10 baby potatoes, washed

8 shallots or small onions, peeled and left whole

8 cloves garlic, left unpeeled

juice and finely grated zest of 1 lemon

1 clove garlic, peeled and finely grated or crushed

2 Tbsp (30 ml) fresh rosemary leaves picked from stalks and finely chopped

1 Tbsp (15 ml) fresh lemon thyme leaves picked from stalks

4 sprigs fresh oregano

1 fresh bay leaf

2 tsp (10 ml) runny honey

2 tsp (10 ml) NoMU Lamb Fonds, stirred into 1 C (250 ml) boiling water

Preheat the oven to 150 °C.

Heat half of the oil and all the butter in a large heavy-bottomed frying pan over medium heat. Add the lamb, a few pieces at a time, and brown on all sides. Remove from the pan and drain on a paper towel.

Line a deep heavy-bottomed casserole dish with a large sheet of foil so that it overlaps on all sides. Place the browned meat into the casserole, sprinkling over a good grinding of salt and pepper. Add the potatoes and shallots to the dish and tuck in the whole garlic cloves. Sprinkle over the lemon zest, crushed garlic, herbs and lemon juice, and drizzle with the honey. Pour the hot stock over. Bring the sides of the foil up around the contents to make an airtight parcel and place another sheet of foil over the top so that it slightly overlaps the edges of the casserole dish. Place the lid on tightly, scrunching the overlapping foil over the edge of the dish to ensure absolutely no steam will escape, then pop it onto the middle rack of the oven for 6 hours. Do not open the oven during this time.

Once cooked, remove from the oven, open up the parcel and drain off the liquid into a small saucepan, skimming off most of the fat and oil. Reduce the liquid rapidly over a high heat until thickened into a nice rich sauce.

Squeeze 2 cloves of the roasted garlic out of the skins onto each portion of meat, then serve over a bed of al dente risoni pasta with some chopped fresh flat-leaf parsley and a lemon wedge. You can also serve some country bread to mop up the sticky, lemony, rich and delicious sauce!


I used fresh herbs but you can use dried – just remember to use much less of the dried.

You can substitute the baby potatoes with regular potatoes. Cut them into quarters or smaller, depending on size.