Slow Cooker Kleftiko

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Equipment

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Notes

Nutrition Label

–+ servings

Slow cooker kleftiko is an easy and flavorful dish that will have everyone asking for second helpings.

Course Dinner

Cuisine Greek

Diet Gluten Free

Servings

Calories 512kcal

1.5 -2 kg lamb shoulder (approximately 3.3 - 4 lbs)
3 small onions (roughly chopped)
3-4 potatoes (peeled, cleaned and cut into large chunks)
1 large sweet paprika - red, yellow or orange (deseeded and cut into large pieces)
⅓ cup olive oil
2 tablespoon lemon juice (see notes)
grated rind of one lemon
3-4 cloves of garlic
1 teaspoon salt
black pepper (to taste)
1 teaspoon smoked or sweet paprika
1 teaspoon dried oregano
¼ cup lamb or chicken stock
1 teaspoon thyme - fresh or dried
2 tomatoes (quartered or halved)
3-4 bay leaves
3 sprigs rosemary (fresh, dried, or frozen)
100 g Roman, Parmesan, or any hard Greek cheese such as Kefalotyri (optional)

Make gushes on the surface of the meat to allow the marinade to penetrate through the meat.
Place the meat between two pieces of parchment (baking) paper, top with potatoes, onions, and paprika, then set aside.
Mix olive oil, lemon juice, lemon rind, salt, black pepper, and paprika to make the marinade.
To the marinade, add dried oregano, chicken or lamb stock, and thyme. Stir to combine.
Pour the marinade on top of the lamb and veggies. Massage it through the meat.
Top with tomatoes, bay leaves and rosemary.
Transfer the meat to your slow cooker and cover it tightly with two pieces of parchment paper.
Slow cook on low for 10-12 hours or on high for 5-6 hours.
Once cooked, remove the lid and carefully open the parchment paper.
Serve with some tzatziki or as preferred.

This lamb dish has a strong lemony flavor. For a subtler taste, try using half as much lemon juice.