Slow Cooked Kleftiko Lamb
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!
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NutritionPer Serving
- Calories417
- Carbs11g
- Protein32g
- Fat27g
- Saturates11g
- Sugars3g
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 to know in the blurb!
This Slow Cooked Kleftiko Lamb has all of the Greek flavours, but is a great slimming friendly version, whether you’re counting calories or following a plan like Weight Watchers!
This dish is really simple and easy to make, you just need to pop it in the oven and wait a few hours. If you’d prefer you can also cook this in the slow cooker!
Our Slow Cooked Kleftiko Lamb is very aromatic, fresh and filling and can also be frozen – perfect for batch cooking!
This dish takes us right back to our summer holidays and we love it served with a beautiful, vibrant salad.
What diets is this Slow Cooked Kleftiko Lamb suitable for?
This Slow Cooked Kleftiko Lamb recipe is suitable for dairy free and gluten free diets.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
How Weight Watchers friendly is this Slow Cooked Kleftiko Lamb recipe?
Weight Watchers’ new PersonalPoints plan calculates each individual’s Points allowance based on their unique food preferences and goals. This means we’re no longer able to offer exact WW points for our recipes.
The good news is that all of our recipes are still Weight Watchers friendly! If you have any questions about your Points budgets or you’re unsure how a certain recipe will fit into your plan, please reach out to Weight Watchers directly
Do you need any special ingredients to make Slow Cooked Kleftiko Lamb?
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You’ll need to use a fat separator to make the gravy in this recipe. You can pick one of these up over on Amazon.
How many Calories are in this Slow Cooked Kleftiko Lamb?
There are 417 Calories per portion in this Slow Cooked Kleftiko Lamb, which means it falls into our Weekly Indulgence category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.
This Slow Cooked Kleftiko Lamb is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat oven to 170°C.
Step 2
Spray roasting dish with low calorie cooking spray then sprinkle half the sliced onion, 2 bay leaves, some of the fresh rosemary and oregano, some of the tomato slices, both potatoes, a couple of slices of lemon and half the garlic in the roasting tray.
Step 3
Place the leg of lamb on the top.
Step 4
Spray with some more low calorie cooking spray and place the rest of the ingredients on top.
Step 5
Pour the juice of a lemon all over the meat.
Step 6
Season well and sprinkle the smoked paprika over the top.
Step 7
Wrap the tray in foil and ensure it is well sealed. Now place in your preheated oven for about 5 hours.
Step 8
After 5 hours, turn the oven up to 200°C and leave the meat to cook for 20 minutes.
Step 9
After 20 minutes, remove the foil and remove some of the juices and potatoes from under the lamb.
Step 10
Run the juices through a fat separator and blitz to make a gravy. Return the meat to the oven to crispen up (not burn!)
Step 11
Remove the meat from the oven, shred with a couple of forks and place in a serving dish. Pour over some of the gravy over and serve.
What should you should serve with this Slow Cooked Kleftiko Lamb?
This Slow Cooked Kleftiko Lamb works really well with a beautifully fresh salad, but the following dishes are also great options;
How do you know when Slow Cooked Kleftiko Lamb is cooked?
You’ll know that your Slow Cooked Kleftiko Lamb is ready when the juices run clear and the meat is crisp – but not burnt!
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
Can I cook Slow Cooked Kleftiko Lamb another way?
Yes, you can! Although we’ve slow cooked this recipe in the oven, you can also use a slow cooker. This should take around 6 hours on medium/high.
How long can you keep Slow Cooked Kleftiko Lamb in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Slow Cooked Kleftiko Lamb in the fridge for approximately 3 days or so.
Can I freeze Slow Cooked Kleftiko Lamb?
Yes you can! This recipe makes 6 portions and so it’s perfect for batch cooking and freezing. Please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Slow Cooked Kleftiko Lamb?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 2-3 minutes then turn and cook for a further 2 minutes until piping hot.
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Slow Cooked Kleftiko Lamb
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!
-
Prep Time
5 MINS
-
Cook Time
6 HR
- KCals 417
- Carbs 11G
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 rosemary and 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 and 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 cook for 20 minutes.
- After 20 minutes, remove the foil and remove some of the juices and potatoes from under the lamb.
- Run the juices through a fat separator and blitz to make a gravy. Return the meat to the oven to crispen up (not burn!)
- Remove the meat from the oven, shred with a couple of forks and place in a serving dish. Pour over some of the gravy over and serve.
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31 comments
See what others have to say
SueSunday 31st July 2022
Hello, can this lovely recipe be converted for a pressure cooker. What timings and order would you put the ingredients in the pot. Thanks
HollyMonday 1st August 2022
Hey Sue, I’m not sure if this recipe could be cooked in a pressure cooker. Electric pressure cookers rely on liquid to achieve pressure, so thats really important. As this is a slow roasted recipe there isn’t really any liquid other than what would be released from the vegetables. We have an Instant Pot conversion guide HERE which you may find useful if you decide to have a go with tips and a time/temperature chart. Hope that helps!
JimWednesday 16th February 2022
Some questions:
1. Do you use a fan assisted oven at 170 or no fan?
2. When you say let the meat sit for 20 minutes do you mean inside the oven??? What exactly do you mean by “sit”
Many thanks.
HollyThursday 17th February 2022
Hi Jim, we use electric fan oven temperatures in all of our recipes we have an oven conversion guide HERE which is helpful. I’ve altered the wording in the method for this recipe from sit to cook. Hope that helps!
ParrisSaturday 20th November 2021
Hi there with the slow cooker way do you just bung it all in or still do the foil way? Also do you have to add any liquid please? Thanks x
LisaThursday 25th November 2021
Hi Parris
You wouldn’t need to use foil as the lid on a slow cooker is a good seal and will prevent the moisture escaping. You don’t need to add any liquid. The meat juices and vegetables produce enough liquid for the gravy as they cook. Hope this helps!
nic martinThursday 9th January 2020
how do I know how many each recipe serves or how much is one serving
Holly LevellWednesday 20th May 2020
Hi Nic, above the ingredients list on every recipe it states the serving size. For the Slow Cooked Kleftiko Lamb the recipe serves 6. Hope that helps!
Chloe SullivanSaturday 16th March 2019
can you cook this in the slow cooker ?
MariaSunday 10th March 2019
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!)
Emma TSunday 14th April 2019
Hi Maria,
It would depend on the size of the piece of meat – always check with a meat thermometer if you’re unsure ????
SharonMonday 11th February 2019
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.
HELENFriday 11th January 2019
Hi Im just wondering if this could be used with any other cuts of lamb please as im on a budget xx
GillianTuesday 18th September 2018
Should this be served with the onions, potatoes & tomatoes it’s cooked with? Thanks, Gillian
SamMonday 20th August 2018
I have some lamb steaks in the freezer. Could I use these (obviously I would defrost them properly first!)?
GillySunday 22nd April 2018
OMG. Just made this and it was sooo tasty. Best meal I’ve had from these recipes by far. Ty PIN ????
alexSunday 20th August 2017
do you discard the potatoes that the meat cooks on? A bit confused. It’s in the oven now and smelling great! x
Emma TMonday 11th September 2017
Hi Alex,
You can eat the potatoes!
DianeWednesday 28th June 2017
Hi, Do you use a boneless leg of lamb?
KateFriday 30th June 2017
Hi Diane
We used a bone in leg, but you could use a boneless one in the same way
Becky RodgersMonday 5th June 2017
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!
KarenWednesday 25th January 2017
Can you cook this in the slow cooker?
KateThursday 26th January 2017
Hi Karen
Yes you can do it in the slow cooker. It will probably take about 6 hours on med/high
ShirleyFriday 30th December 2016
Sounds delightful. I wish there was a lot more SW meals for one persom
Sarah DickieWednesday 19th October 2016
Could this be cooked in a slow cooker?
HannahWednesday 5th October 2016
Can I ask where you got the lovely bowl!! I’ve been looking for something like this! Also the food looks lovely too!
CaroleSaturday 1st October 2016
Could you use a lamb shank instead of a whole leg? I guess the cooking time would be reduced accordingly. Thanks
PatWednesday 28th September 2016
That looks lovely. Cannot see what the original temperature of oven before turning up to 200°
MarthaWednesday 28th September 2016
The comment above says 170°C
LisaWednesday 28th September 2016
Sounds delicious. What temp do you preheat the oven to?
KateWednesday 28th September 2016
Sorry, I missed that step out! It’s 170°C. It’s been added to the instructions
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