Greek Lamb Baked In Clay Pots Recipe

Name: Greek Lamb Baked In Clay Pots
Prep time: 45 min
Cook time: 270 min
Total time: 315 min
Yield: Serves 1 or more
Ingredients: 2 cups all-purpose flour; 3/4 cup warm water; 1 1/2 teaspoons salt; 1 tablespoon sugar; 1 1/2 lbs boneless lamb shoulder; 1 large onion, chopped; Potatoes; Celery; Pickled Jalapeno Peppers; 2 garlic cloves, minced; Fresh Parsley; Fresh Dill; Fresh Lemon Juice; 2 tablespoons olive oil; 1 teaspoon dried thyme; Dried Rosemary; Dried Sage; 1/4 teaspoon black pepper; 1 1/2 cups crumbled feta cheese; 1/2 cup chopped fresh oregano; 1/4 cup chopped fresh rosemary

Transport yourself to the Greek mountains with this historically inspired recipe! During the Greek War of Independence, resourceful women used this clever method to bake and deliver nourishing meals to their soldiers. This Kleftiko-style recipe uses individual clay pots to create a wonderfully tender and flavorful lamb dish. The lamb slow-roasts, creating incredibly juicy meat infused with aromatic herbs and spices. The earthy clay pots add a unique dimension of flavor and texture. Perfect for a special occasion or a memorable weeknight meal!

Prep Time 45 mins

Cook Time 270 mins

Calories 817.2 kcal

Protein 80g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Greek Lamb Baked In Clay Pots

2 cups all-purpose flour
3/4 cup warm water
1 1/2 teaspoons salt
1 tablespoon sugar
1 1/2 lbs boneless lamb shoulder
1 large onion, chopped
Potatoes
Celery
Pickled Jalapeno Peppers
2 garlic cloves, minced
Fresh Parsley
Fresh Dill
Fresh Lemon Juice
2 tablespoons olive oil
1 teaspoon dried thyme
Dried Rosemary
Dried Sage
1/4 teaspoon black pepper
1 1/2 cups crumbled feta cheese
1/2 cup chopped fresh oregano
1/4 cup chopped fresh rosemary

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How to Make Greek Lamb Baked In Clay Pots

**Prepare the Dough:** In a large bowl, combine 2 cups all-purpose flour, 1 teaspoon salt, and 1 tablespoon sugar. Make a well in the center and gradually add 3/4 cup warm water, mixing until a dough forms.
Knead the dough for 3-5 minutes until smooth and elastic. Cover and let rest for at least 30 minutes.
**Prepare the Lamb Filling:** In a large bowl, combine 1.5 lbs boneless lamb shoulder, cut into 1-inch cubes, 1 large onion, chopped, 2 cloves garlic, minced, 1/2 cup chopped fresh oregano, 1/4 cup chopped fresh rosemary, 2 tablespoons olive oil, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
**Assemble and Seal:** Divide the rested dough into portions, enough to cover each clay pot generously. On a lightly floured surface, roll out each portion of dough into a circle large enough to completely cover the top of each pot, leaving at least 2 inches of overhang.
Transfer the lamb mixture into individual clay pots or oven-safe bowls. Top with 1/2 cup crumbled feta cheese per pot.
Carefully cover each pot with the rolled-out dough, pressing the edges firmly to create a tight seal. A little water can help seal the edges.
**Bake:** Preheat oven to 275°F (135°C). Place the covered clay pots on the lowest rack of the cold oven. Bake for 3 1/2 to 4 hours, or until the lamb is incredibly tender.
**Rest and Serve:** Turn off the oven and let the pots cool in the oven for at least 20 minutes before carefully removing them. Serve hot and enjoy!