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Home » Mediterranean » Easy slow cooked Greek lamb with lemon garlic potatoes (lamb kleftiko)

Easy slow cooked Greek lamb with lemon garlic potatoes (lamb kleftiko)

15 Apr 19

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Greek style slow roasted Greek lamb and lemon potatoes being shredded in a red cast iron pot
Someone shredding slow cooked Greek lamb with lemon garlic potatoes - image for Pinterest
A plate of slow cooked Greek lamb with lemon garlic potatoes
a colourful plate of Greek lamb with lemon garlic potatoes (lamb kleftiko). Garnished with feta cheese, lemon and oregano.

Have you ever slow roasted a leg of lamb? You might not think it, but this authentic Greek slow cooked lamb recipe is a perfect meal for easy entertaining. Slow cook the lamb (oven or slow cooker!) until it’s fall apart delicious, but with only 15 minutes hands-on attention!

Greek lamb with lemony garlic potatoes (lamb kleftiko). Perfect for low maintenance (but impressive!) entertaining!

Not a big fan of lamb? Try this slow cooked leg of lamb and you’ll be hooked!

I never used to be a big fan of lamb.

After my first bite of melt-in-the-mouth slow roasted lamb during my years in Greece, however, I was hooked. Whether it’s cooked slowly on the spit or slowly in a pot, it’s seriously delicious!

The best thing about this recipe (otherwise known as lamb kleftiko) is how amazingly easy it is. Just throw it all in one pot! Well, perhaps place instead of throw.

Erm… so what’s lamb kleftiko?

It’s one of those classic Greek dishes that you had on your Greek island holiday and find yourself dreaming about when you get back home. I’m looking at you, traditional Greek moussaka. I’m also looking at you, incredibly easy and yummy Greek lemon chicken and potatoes.

Just like many traditional and yet delicious Greek meals, this Greek lamb recipe with potatoes is made with super simple ingredients.

It packs in plenty of lemony, garlic-y, oregano-y, cinnamon-y flavour. It’s truly scrummy!

It’s slow cooked for about 4 hours, but don’t worry – it’s also super easy to make.

The result will be a Greek restaurant quality meal, but there’s no messing around preparing elaborate side dishes or making gravy. That’s the kind of meal we like around here!

A plate of Greek lamb with lemony garlic potatoes (lamb kleftiko) garnished with lemon, feta and oregano.

Why you should try making this lamb kleftiko/Greek roast lamb

  • This isn’t a recipe you can have on the table in an hour. But it IS very hands-off once you’ve spent 15 minutes preparing everything. Sit the meat on top of the veggies (a Le Creuset Dutch oven or similar is perfect – they are on the expensive side but they literally last a life time). Then pop into the oven and plop yourself on the sofa with your Netflix series of choice!
  • Following on from the point above… this is a 4 hour roast lamb. Some roast lamb recipes require 7 or more hours of roasting. Win!
  • You have the usual Greek flavour suspects in this slow cooked Greek lamb recipe (lemon, oregano, garlic…) but cinnamon adds a surprising but also characteristically Greek depth of flavour. You’ll love it!
  • It’s perfect for feeding – and impressing – a large family or mini crowd. With bread and salad on the side you can safely serve 6.
  • Did I mention it’s fall-apart delicious?

Lamb kleftiko ingredients

To go in the pot: a leg of lamb (of course!), potatoes, tomatoes, red pepper and red onions, bay leaves, salt & pepper

To rub all over the lamb: olive oil, dried oregano, cinnamon, lemon, garlic (half to stick into the lamb, the rest to scatter around it with all the veggies)

To serve on the side (highly recommended!): feta cheese, Greek yoghurt, salad & fresh crusty bread

How to make it

You’re just a few steps away from fall-apart delicious lamb heaven!

Step 1: Throw all the veggies into the pot – cast iron works well – then sit the lamb on top.

Step 2: Rub the meat with olive oil, cinnamon, oregano, and lemon. Then make small slits in the meat and stick pieces of garlic into them.

Step 3: Tuck more garlic in with the veggies and squeeze more lemon over.

Step 4: Pour water over the whole dish, cover and let the oven do its magic! Add more water at various stages when needed.

Step 5: Serve your fall-apart-tender Greek lamb with a sprinkle of feta cheese, fresh green leaves, and crusty bread to mop up the delicious juices.

Step 6: Lap up all the compliments as everyone devours their crazy delicious meal.

Cheeky pro tip: Try replacing 1/3 or even 1/2 of the water you pour over with wine for some extra depth of flavour!

Greek lamb before it goes in the oven!
This is what your lamb will look like before you put it in the oven.

Pro tip: Check the amount of water as the lamb cooks. You’ll probably need to add a big splash or two about two thirds of the way through – and then again fifteen minutes before the end of the cooking time.

When and how to serve Greek lamb

This slow cooked Greek lamb with potatoes is just perfect for those winter days when you really don’t want to leave the couch, let alone the house. But you still want to convince yourself and others that you did something with your day.

Don’t think you can only make this slow cooked Greek lamb in winter. It’s perfect for ANY kind of special celebration – Thanksgiving, Christmas, a family birthday party, or a dinner party for friends.

In Greece something like this is commonly served at Easter.

What to serve it with? Easy. This Greek lamb is a one pot meal of course so you have your potatoes and vegetables already.

Then:

  1. I like to sprinkle a tiny bit of feta cheese over each person’s lamb (trust me, it’s the icing on the cake).
  2. Then I toast a little fresh crusty bread and drizzle it with olive oil and sprinkle it with salt (a delicious trick I use all the time).
  3. If you have any energy left, you could make some tzatziki sauce, but this is entirely optional. Alternatively just use Greek yoghurt (I often do this!).
  4. Finally, I serve a little plain green salad on the side, just to finish off the plate.

And there you go, you’ve literally cooked a meal worthy of a (Greek) king!

I don’t want to stay in all day. Can I cook this Greek lamb in a slow cooker?

Actually… yes, you can! I’d recommend browning the lamb and potatoes separately first, then following the recipe as normal.

Except… cook in the slow cooker on low for about 9 hours. You will not have to check and add water at any point.

Your potatoes will not be as crisp and browned as they would be if you cooked this recipe in the oven, but the lamb will be just as fall-apart delicious.

And can I cook it in my Instant Pot/electric pressure cooker?

I have to be honest – I haven’t tried making Instant Pot Greek lamb yet. But I’m pretty sure it would work very well and the results would be similar to the slow cooker version.

Try browning the lamb on all sides on the saute function first. Then saute the potatoes for a few minutes. Then follow the slow cooker instructions but cook on high pressure for 45 minutes. Use natural release.

I use and love a Breville electric multi cooker that I bought in Australia, but an Instant Pot or any model should work. Good luck!

Forget the lamb, just feed me potatoes! Not in much of a meaty mood after all? Try these crispy Greek potatoes. I call them the best Greek potatoes for a reason. Warning: very addictive!

More scrumptious Greek main meals

  • Greek oven baked fish (your new favourite way to cook fish!)
  • Baked Greek chicken and potatoes (you could say the chicken version of the meal in this post – but it’s on the table in about an hour)
  • One pan Greek couscous with halloumi (a vegetarian option)
  • Greek stuffed peppers and tomatoes
  • Baked Greek chicken orzo (another tasty one pot meal)

Or if you’re just enjoying the whole Greek food vibe in this post, you might like to check out my Greek recipes archives!

Last but not least: Need a quick and easy dessert to serve after this meal? Here are 11 really easy desserts (6 ingredients or less!)

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Easy slow cooked Greek lamb with lemon garlic potatoes (lamb kleftiko)

A super flavourful not to mention really easy to make impressive and authentic Greek lamb roast. Throw a few ingredients in a pot, sit a lamb leg on top, rub in herbs and spices, and slow roast to entertaining perfection.
4.57 from 23 votes
Print Recipe Pin Recipe Save Recipe Saved!
Prep Time 15 mins
Cook Time 4 hrs
Cuisine Greek
Servings (click to change) 5 to 6
Author Helen

Equipment (affiliate links)

  • Dutch oven

Ingredients (UK/Australia? Click below for grams/ml)

cups/ounces – grams/ml
  • 2 pounds potatoes peeled and cut into large wedges
  • 3 medium to large tomatoes cut into big chunks
  • 1 red pepper cut into chunks
  • 1 large or 2 smaller red onions peeled and chopped into chunks
  • 3 bay leaves
  • salt and pepper
  • 2 pounds leg lamb bone in
  • olive oil about a tablespoon
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cinnamon
  • 1 lemon
  • 1 whole head of garlic

To serve (optional)

  • feta cheese, Greek yogurt, salad and fresh crusty bread
Prevent your screen from going dark

Instructions
 

  • Preheat the oven to 160C / 320F.
  • Place the potato wedges, tomatoes, red pepper, onions, and bay leaves in an oven proof cooking pot or deep roasting pan. Grind over plenty of salt and pepper, then sit the lamb on top, fat side up.
  • Rub the lamb all over with the olive oil, then with the oregano and cinnamon. Squeeze over the juice of half the lemon.
  • Peel half of the garlic cloves and roughly chop into chunks. Cut small slits all over the lamb and insert the garlic chunks into them.
  • Tuck the rest of the garlic (unpeeled is fine) in and around the lamb and potatoes / veggies, then squeeze the other half of the lemon all over the potatoes / veggies. Finally, pour over 200ml (just under a cup) water.
  • Put the lid on the pot (or tightly cover with foil if using a roasting dish) and roast for 4 hours until the lamb is fall-apart tender. Check half way through cooking, and again about two thirds of the way through, and add a few drizzles more water if you think the dish needs it.
  • Fifteen minutes before the end of the cooking time, add another splash or two of water if necessary, then turn the oven up to 220C / 430F and roast uncovered until the potatoes / veggies have browned a little.
  • Remove the bay leaves, then serve with a sprinkle of feta, Greek yogurt, grilled bread and green salad leaves.

Notes

Lamb

You need to get a whole lamb leg with the bone still in for this recipe (about 2 pounds or 1 kilo). If you’d like to scale up for more people and you have a big enough pot, use the sliding scale at the top of the recipe to adjust the ingredient amounts. Try a local butcher to get the best quality lamb you can. 

Water

If you like you can replace some of the water you pour over the lamb before putting it in the oven with wine! (try about 1/3 cup of wine)

What to do while the lamb is cooking

Other than putting your feet up, lift the lid of the pot every now and again and add a drizzle more water. I usually do this half way through the cooking time and about 15 minutes before the end.
Also remember to take the lid off the pot and turn up the oven for the last 15 minutes to let the potatoes and lamb brown a little on top.

How to serve this meal

This is a one pot meal, so you’ll already have your delicious potatoes and vegetables. To make a great meal into an absolutely incredible one though, serve with a sprinkle of feta cheese, a dollop of Greek yoghurt or tzatziki, grilled bread drizzled with olive oil and sprinkled with salt, and a nice crisp green salad. Perfection!

And finally… can you cook this in a slow cooker instead?

Yes! Simply brown your lamb on all sides either in a pan or a slow cooker with a saute function first. Then brown your potatoes for a few minutes.
Then follow the recipe as for the oven version, but slow cook on low for 9 hours. You don’t have to add any more water during cooking. The potatoes will not be crispy but the meal will be just as delicious as the oven version. If you like you can pop the meal under the grill (US broiler) for 5 minutes for a bit of colour and crisp!

Erm… what about an Instant Pot or electric pressure cooker?

I haven’t tried making this in an Instant Pot or electric pressure cooker yet, but I plan to. When I do I’ll update this post with my findings! If you’d like to try making lamb kleftiko in the Instant Pot, I’d suggest following the slow cooker instructions, but cook for 45 minutes on high pressure. Use natural release. 
Grill (UK)/Broil for 5 minutes for a bit of crisp and colour! 

Nutrition

Calories: 266kcalCarbohydrates: 26gProtein: 28gFat: 5gSaturated Fat: 1gCholesterol: 73mgSodium: 90mgPotassium: 1159mgFiber: 5gSugar: 1gVitamin A: 745IUVitamin C: 62.5mgCalcium: 71mgIron: 8.2mg
Tried this recipe?Let me know if you liked it!

By Helen all recipes, Baby & kid friendly, gluten free, Greek, main meals, meat dishes, Mediterranean, one-pot

Comments

  1. Ashleigh says

    12 Feb 21 at 4:53 pm

    Hi Helen

    I am making this recipe tomorrow in a smaller scale for 2 people. I have a 800g half a leg of lamb. How long do you think this will need to cook please?

    Thank you x

    Reply
    • Helen says

      13 Feb 21 at 10:49 am

      Hi Ashleigh! My recipe is for around a 1kilo lamb leg so you can just follow the recipe as it is and it should turn out great! You could probably shave a little off the cooking time if you like, but it’s hard to ruin it by cooking slightly longer. Hope you love it! 🙂

      Reply
      • Ashleigh says

        13 Feb 21 at 4:33 pm

        Ah perfect, I read the kg/lbs wrong! Thank you.

        I’m sure we will 😁

        Reply
        • Helen says

          15 Feb 21 at 12:11 pm

          🙂

          Reply
      • Ashleigh says

        14 Feb 21 at 4:51 pm

        Hi Helen

        The lamb was a huge hit, tasted exactly how we get is in Greece 🥰 thank you!

        Reply
        • Helen says

          15 Feb 21 at 12:10 pm

          Thank you so much for letting me know, Ashleigh. I’m so glad it turned out well! 🙂

          Reply
  2. KTG says

    14 Dec 20 at 7:22 am

    Do you think I could use lamb shanks for this?

    Reply
    • Helen says

      15 Dec 20 at 10:04 am

      Hello! I’ve never tried it but lamb shanks cook best in a similar way so I do think it would work. Try 4 shanks and see how you go!

      Reply
      • KT Graham says

        16 Dec 20 at 12:52 pm

        5 stars
        Made it as written but with two lamb shanks but all the veggies (because I like the extra veggies). It was fantastic! Thanks so much for an easy and wonderful addition to my lamb repertoire.

        Reply
        • Helen says

          20 Dec 20 at 10:32 am

          Hi KT! This is so helpful to hear the recipe worked well with lamb shanks. It makes sense because the cooking time for a shank is similar. Thank you so much for the feedback!

          Reply
  3. Diana says

    16 Nov 20 at 7:50 pm

    5 stars
    Fabulous, the lamb melted in your mouth and the flavour was very authentic.

    Reply
    • Helen says

      17 Nov 20 at 10:07 am

      Thank you so much for the great review, Diana. It never ceases to amaze me how delicious Greek food can be with just a few key ingredients 😉

      Reply
  4. Kat says

    10 Nov 20 at 3:14 am

    This recipe sounds so delicious, I cant wait to try it! I can’t find anything smaller than a 4.5 lb leg of lamb though. How should I adjust the cooking time? Do you have any other suggestions for changes to the recipe?

    Reply
    • Helen says

      10 Nov 20 at 10:41 am

      Hello Kat! So happy you like the sound of the recipe! For a 4.5lb leg of lamb (approximately) I’d say increase the cooking time to about 5 hours and 15 minutes. I’d more or less double all the other ingredients – assuming you have a large enough pot to cook in! Should be delicious! This recipe is quite forgiving from the point of view of amounts and cooking times. 🙂

      Reply
  5. Caroline says

    14 Sep 20 at 10:04 pm

    5 stars
    I made this in my slow cooker and I truly think it’s the most delicious lamb recipe I’ve ever made. The kitchen smelt amazing and the taste was out of this world. Thank you Helen 😊

    Reply
    • Helen says

      15 Sep 20 at 10:05 am

      What a lovely comment to wake up to, Caroline – thank you so much for the feedback. What a compliment! I usually make this the old fashioned way in my oven so it’s great to hear it worked out so well for you in the slow cooker. You’re making me want to make this again soon now! There’s a much faster and simpler recipe with similar flavours but with chicken on the site too, just in case you’d be interested in trying that too: https://scrummylane.com/greek-lemon-oregano-chicken-crispy-potatoes-worldwide-700-giveaway/

      Reply
  6. Brooke says

    02 May 20 at 7:34 am

    Hi, I can’t find the sliding scale to adjust cooking times/ingredients. I have a 2kg piece of lamb with bone in. Thanks!

    Reply
    • Helen says

      02 May 20 at 9:38 am

      Hello Brooke! See where it says ‘Servings’ at the top of the recipe? Just click on the number highlighted in blue, and a sliding scale will appear. Just slide up as required. It sounds like you’ll need to roughly double the ingredients. Don’t worry about exact amounts too much. Just as long as you have enough for everyone to feel satisfied, you can’t really go wrong. I hope you enjoy it! We love this meal! Mmmm, you’re making me hungry!

      Reply
      • Brooke says

        02 May 20 at 2:35 pm

        Thank you SO much for your prompt reply Helen. I winged it and looks like I got it pretty spot on, it’s almost ready! Can’t wait to eat it. 😊 Thanks again!

        Reply
        • Helen says

          04 May 20 at 9:15 am

          So happy to hear this Brooke, and I hope it lived up to expectations! 🙂

          Reply
  7. Ruth says

    19 Apr 20 at 7:33 pm

    5 stars
    Probably the best kleftiko recipe that I’ve made. (I’ve made a few) Used a lamb shoulder and a Dutch oven for this and it was perfectly browned and meltingly tender. This will be my go to recipe for beautiful Greek Klefttiko. Thank you for sharing this with us.

    Reply
    • Ruth says

      19 Apr 20 at 7:36 pm

      Ps. I used both fresh lemon thyme and oregano.

      Reply
      • Helen says

        20 Apr 20 at 9:45 am

        Ooh lovely! I have some Greek oregano growing in our pot in the garden at the moment. It’s so nice to be able to just go and grab some rather than having to buy it from the supermarket where I can’t always find it anyhow.

        Reply
    • Helen says

      20 Apr 20 at 9:43 am

      Hi Ruth! Thank you so much for your lovely feedback! One of the biggest compliments I could receive – thank you! 🙂

      Reply
  8. Linda says

    06 Apr 20 at 10:59 pm

    Could you do this recipe using chunks of lamb instead? If so, how long would you cook it for?

    Reply
    • Helen says

      07 Apr 20 at 6:34 pm

      Hi Linda! You know what, I think you could! As the lamb is cooked at a low temperature, you won’t ruin it. As for the cooking time, I’d go for two and a half hours at the same temperature as in the original recipe. I can’t guarantee the results but I had a look at some similar recipes using lamb chunks and so I think 2.5 hours is about right. I’d keep the chunks quite large, though – around 5cm square or larger. Good luck – let me know how you get on!

      Reply
  9. Natasha says

    12 Apr 18 at 12:15 am

    I have done this before and have it in my slow cooker at the moment. It’s absolutely amazing! If I have left overs I chip the potatoes up and do individual pies made with filo pastry (had it this way in Greece once) so very yummy!

    Reply
    • Helen says

      16 Apr 18 at 7:56 am

      Hello Natasha! I’m so happy you enjoyed this… and to hear that you cooked it in the slow cooker! Does it still brown?
      Fabulous idea to make little lamb pies with the leftovers too. I’m definitely going to do that next time. Mmmm!

      Reply
  10. Alyssa says

    19 Mar 18 at 12:22 am

    5 stars
    I love a meal that incorporates a Netflix binge in the cooking process. 😉 This is the kind of meal I’d be intimidated by preparing at home, but your instructions make it sound pretty simple. A perfect special occasion meal!

    Reply
    • Helen says

      19 Mar 18 at 8:38 pm

      What I didn’t admit to in the post is that this is the ONLY lamb recipe on the blog. I’m SO not usually a ‘big slab of meat’ cook, but honestly this one is both easy peasy and worth it.
      So glad I made it sound simple, Alyssa!

      Reply
  11. Aimee says

    18 Mar 18 at 10:59 pm

    5 stars
    I love lamb and the flavors in this! Can’t wait to try this!

    Reply
    • Helen says

      19 Mar 18 at 8:39 pm

      Hi Amy – I hope you do! It’s delicious, and Easter is the perfect time to try it.

      Reply
  12. Jessica says

    18 Mar 18 at 6:23 pm

    5 stars
    Lamb with garlic potatoes sounds positively delightful! I was just looking to try something new for Easter and I think this will be a winner!

    Reply
    • Helen says

      19 Mar 18 at 8:40 pm

      Thanks Jessica – I really do hope you try it. Slow cooking is truely the way to go with lamb!

      Reply
  13. Jon says

    16 Sep 17 at 8:25 pm

    I’m planning to try cooking kleftiko this weekend, but I have a question. Your photos show what looks like fresh thyme, but it’s not in the recipe ingredients. Is that really thyme? Did you use that AND oregano?
    Thanks

    Reply
    • Helen says

      17 Sep 17 at 8:26 pm

      Hi Jon, really pleased you’re going to give this one a try! I find it absolutely delicious and I really hope you agree! As for your question, ahhh… you got me! I did in fact add a bit of fresh thyme, which by all means you can do too, but traditionally kleftiko doesn’t have thyme in it. I just added it because I happened to have it at home and I thought it would look pretty in the pictures.
      Very observant of you!
      If you remember, do let me know what you think of the dish!

      Reply
  14. Maggie says

    21 Dec 16 at 6:13 am

    I’d choose this dish than Thanksgiving turkey! We love lamb meat and that is the part of culture I miss after moving to the US. Very few people cook with lamb here and they don’t know what they missed out! I’ll try the slow roasting method next time. The lamb looks so tender and delicious 🙂

    Reply
    • Helen says

      21 Dec 16 at 5:55 pm

      I totally agree, Maggie – it’s slow-roasted lamb all the way for me!

      Reply
  15. Rita N. says

    18 Dec 16 at 1:56 am

    This was delicious! We buy a whole organic lamb each year. Some of the cuts we get are not the kind you would look for in a grocery store so sometimes I have to improvise. I had a shoulder roast about 2 lbs that worked out very well in this recipe. Thank you so much for sharing it.

    Reply
    • Helen says

      19 Dec 16 at 1:19 pm

      Hi Rita. Thank you so much for taking the time to leave your (great!) feedback. A whole organic lamb sounds just fabulous, and really reminds me of my days in Greece. I’m so glad you enjoyed this recipe. For me the slow-cooked Greek way is the only way to eat lamb!

      Reply
  16. Eva says

    01 Dec 16 at 8:20 am

    Bonjour Helen, je ne sais pas comme tu fait, mais à chaque fois que je voit tes plats, j’ai envie de les manger tout de suite! Même si c’est 9:00 du matin! Peu importe, je crois que je serais capable de manger un assiette de ton merveilleux agneau! x

    Reply
    • Helen says

      03 Dec 16 at 6:37 pm

      Merci Eva! 🙂

      Reply
  17. mira says

    30 Nov 16 at 6:06 am

    Love leg of lamb and you’ve cooked this one perfectly! Looks mouthwatering! Just made lamb chops the other day, but need to try this very soon! Pinned and shared! Hope you are doing well Helen!

    Reply
    • Helen says

      30 Nov 16 at 6:12 pm

      Thanks Mira! I’m doing great, thanks – hope you and the family are well too!

      Reply
  18. Marissa says

    29 Nov 16 at 1:16 am

    The first time I tried lamb, I was in my 30s. Now I absolutely love it – chops, burgers, shredded, you name it! And I love dishes like this that are melt-in-your-mouth delicious and are set and forget. We got our first skiff of snow this morning and this is just the kind of meal I’m craving!

    Reply
    • Helen says

      30 Nov 16 at 6:13 pm

      Snow? Wow! Lucky you – definitely time to get the winter warmers out then!

      Reply
  19. Nancy | Plus Ate Six says

    25 Nov 16 at 9:25 am

    My mouth was watering just reading through your post! I love these sorts of recipes – simple but full of flavour. And the weather is perfect now for a slow cooked dinner.

    Reply
    • Helen says

      26 Nov 16 at 7:25 pm

      Hi Nancy! Thank you! I really hope you give this a go some time. You’re right that it’s a real winter warmer!

      Reply
  20. Liz says

    25 Nov 16 at 1:08 am

    Wow, your lamb is cooked to perfection! Bill adores lamb, my repertoire is limited to a roast leg of lamb or grilled lamb chops. Your Greek lamb sounds scrumptious!!

    Reply
    • Helen says

      26 Nov 16 at 7:25 pm

      Hi Liz! Thank you and I really hope you treat your hubby to this some time. I do think he’d love it if he’s a fan of lamb!

      Reply
  21. [email protected] says

    24 Nov 16 at 8:33 pm

    I love a good slow cooked lamb dish and I’m going to try this the next time I make lamb.

    Reply
    • Helen says

      26 Nov 16 at 7:26 pm

      Hi Janette – do let me know how it turns out!

      Reply
  22. Kathleen | Hapa Nom Nom says

    23 Nov 16 at 6:47 pm

    What a wonderful alternative to a turkey! This would make a fantastic Christmas dinner as well! My husband and I are huge fans of lamb and since I’ve been pregnant, I’ve been craving Greek/Mediterranean food like crazy! Awesome dish, Helen!

    Reply
    • Helen says

      26 Nov 16 at 7:27 pm

      That’s one of the most interesting craving’s I’ve heard of! Wish that’s what I had – I’m eating rather too much chocolate these days!

      Reply

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  1. Traditional Easter Recipes From Around The World says:
    27 Mar 18 at 11:14 am

    […] GREEK LAMB WITH LEMONY GARLIC POTATOES (LAMB KLEFTIKO)- By Scrummy Lane […]

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