Kleftiko (Slow-Cooked Lamb)
Tender, fall-apart lamb braised with lemon, garlic, and oregano until the meat melts into rustic juices; potatoes and onions absorb the bright, herb-scented broth for a comforting, communal meal.
3 lb lamb shoulder, cut into 3-4 large chunks
6 clove garlic, smashed and sliced
3 tbsp olive oil
⅓ cup lemon juice
2 tbsp dried oregano
1 tbsp dried thyme
½ cup white wine
1 cup chicken or beef broth
1 red onion, cut into wedges
1 ½ lb potatoes, peeled and halved if large
2 roma tomato, quartered
2 bay leaf
2 sprig rosemary
2 tsp salt
1 tsp black pepper, freshly ground
½ cup feta cheese, crumbled
2 tbsp fresh parsley, chopped
1 tbsp olive oil (for drizzling)
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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