Our Slow Cooked Kleftiko Lamb has all the Greek flavours but is a great slimming friendly version, whether you’re counting calories or following a plan like Weight Watchers!
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍
It’s really simple, just bung it in the oven and wait a few hours, you could even do this in the slow cooker! It’s very aromatic, fresh & filling
It can also be frozen, and is batch cooking friendly and slow cooker friendly.
It’s up to you if you want to “pull” it or not. We prefer ours this way but you can just slice it, and eat it that way.
This Slow Cooked Kleftiko Lamb recipe makes enough for 6 people. You can freeze the leftovers in freezer bags, and reheat in the microwave from frozen.
We served our with plenty of salad and our Rustic Potato wedges, which are pretty damn nice I must say!
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Slow Cooked Kleftiko Lamb
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Servings |
Prep Time |
Cooking Time |
| people | 5 minutes | 6 hours |
|
Calories |
WW |
Carbs |
| 417kcal |
8 Smart Points (Flex/Freestyle) |
Coming Soon |
| Per people | Per people | Per people |
 |
We agreed with Slimming World to remove their trademarked terms from our website
INGREDIENTS
Please don't take a screenshot. These recipes are updated often!
- 1 leg Lamb all visible fat removed
- 2 Onions sliced
- 4 large Tomatoes chopped
- 6 cloves Garlic peeled and crushed
- 1 Lemon
- 4 Bay Leaves
- Few sprigs Fresh Rosemary
- 1 tbsp Dried Oregano
- 1 tsp Paprika
- Sea Salt
- Freshly Ground Black Pepper
- 2 large Potatoes sliced
- Low Calorie Cooking Spray
INSTRUCTIONS
- Preheat oven to 170'C
- Spray roasting dish with Low calorie cooking spray then sprinkle half the sliced onion, 2 bay leaves, some of the fresh Roasemary & Oregano, some of the tomato slices, both potatoes, a couple of slices of lemon and half the garlic in the roasting tray
- Place the leg of lamb on the top
- Spray with some more Low calorie cooking spray and place the rest of the ingredients on top
- Pour the juice of a lemon all over the meat
- Season well and sprinkle the smoked paprika over the top
- Wrap the tray in foil & ensure it is well sealed. Now place in your preheated oven for about 5 hours
- After 5 hours, turn the oven up to 200'C and leave the meat to sit for 20 minutes
- After 20 minutes remove the foil & remove some of the juices & potatoes from under the lamb
- Run the juices through a fat separator & blitz to make a gravy. Return the meat to the oven to crispen up (not burn!)
- Remove the meat from the oven , cured with a couple of forks & place in a serving dish. Pour over some of the gravy over & serve.
RECIPE NOTES
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We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? |
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This recipe can be frozen, but please remember to do the following; - Freeze it as soon as it is cold enough. |
IMPORTANT INFORMATION
Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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Sounds delicious. What temp do you preheat the oven to?
Sorry, I missed that step out! It’s 170°C. It’s been added to the instructions
That looks lovely. Cannot see what the original temperature of oven before turning up to 200°
The comment above says 170°C
Could you use a lamb shank instead of a whole leg? I guess the cooking time would be reduced accordingly. Thanks
Can I ask where you got the lovely bowl!! I’ve been looking for something like this! Also the food looks lovely too!
Could this be cooked in a slow cooker?
Sounds delightful. I wish there was a lot more SW meals for one persom
Can you cook this in the slow cooker?
Hi Karen
Yes you can do it in the slow cooker. It will probably take about 6 hours on med/high
I need help!! I cooked this but the things at the bottom of the roasting tin just burned? The lamb was lovely but there was no liquid/gravy? Have I missed a step or should I have added liquid? Thanks in advance!
Hi, Do you use a boneless leg of lamb?
Hi Diane
We used a bone in leg, but you could use a boneless one in the same way
do you discard the potatoes that the meat cooks on? A bit confused. It’s in the oven now and smelling great! x
Hi Alex,
You can eat the potatoes!
OMG. Just made this and it was sooo tasty. Best meal I’ve had from these recipes by far. Ty PIN 👍
I have some lamb steaks in the freezer. Could I use these (obviously I would defrost them properly first!)?
Should this be served with the onions, potatoes & tomatoes it’s cooked with? Thanks, Gillian
Hi Im just wondering if this could be used with any other cuts of lamb please as im on a budget xx
Sounds gorgeous , but i am going to make it with lamb steaks or fillet, could you give me adjusted cooking times or would it be the same?
Many thanks.
Hey!
I’m using half a leg I assume I’d just reduce the cooking time by half? (First time cooking a leg of lamb!)
Hi Maria,
It would depend on the size of the piece of meat – always check with a meat thermometer if you’re unsure 😊
can you cook this in the slow cooker ?