Greek Lamb Baked in Clay Pots
Dive into the rustic charm of Greek cuisine with this hearty and flavorful recipe for Greek Lamb Baked in Clay Pots. Tender chunks of lamb shoulder are seared until golden and layered alongside vibrant vegetables like potatoes, zucchini, and carrots in individual clay pots. Seasoned with fragrant rosemary, oregano, and a zesty splash of fresh lemon juice, this dish is slow-baked in a rich tomato-onion sauce, ensuring melt-in-your-mouth tenderness and deeply infused flavors. The magic happens in the clay pots, which lock in moisture and enhance the earthy Mediterranean profile. For an extra indulgent touch, finish with a sprinkle of crumbled feta cheese before serving straight from the pots—an authentic and delicious way to bring the spirit of Greek village cooking to your table. Perfect for a cozy family dinner or an impressive addition to your dinner party repertoire!
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Recipe Information
Ingredients
- 900 grams Lamb shoulder, boneless
- 3 tablespoons Extra virgin olive oil
- 4 cloves Garlic cloves, minced
- 1 large Onion, finely chopped
- 3 medium Tomatoes, diced
- 500 grams Potatoes, peeled and cut into chunks
- 2 medium Zucchini, sliced into rounds
- 2 medium Carrots, sliced into rounds
- 1 teaspoon Fresh rosemary, chopped
- 1 teaspoon Dried oregano
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh lemon juice
- 250 ml Chicken or vegetable stock
- 100 grams Feta cheese, crumbled (optional)
- 4 pieces Clay pots with lids (individual or family-sized)
Instructions
Preheat your oven to 200°C (390°F).
Cut the lamb shoulder into large chunks, roughly 4-5 cm in size. Pat dry with a paper towel.
Heat two tablespoons of olive oil in a large skillet over medium-high heat. Sear the lamb pieces on all sides until golden brown (about 2-3 minutes per side). Remove from heat and set aside.
In the same skillet, add one more tablespoon of olive oil. Sauté the minced garlic and chopped onion until softened and fragrant (about 3-4 minutes).
Add the diced tomatoes to the skillet and cook for another 5 minutes until the mixture thickens slightly. Remove from heat.
Divide the potatoes, zucchini, and carrots evenly among the clay pots. Top with the seared lamb pieces.
Sprinkle each clay pot with rosemary, oregano, salt, and black pepper. Drizzle the lemon juice over the ingredients.
Pour the tomato-onion mixture and chicken or vegetable stock evenly into the clay pots to ensure all ingredients are moistened.
Cover the clay pots with their lids and place them into the oven. Bake for 2 hours at 200°C (390°F).
After 2 hours, carefully remove the lids (use oven mitts—they will be very hot!) and check the lamb and vegetables for tenderness. The lamb should be falling apart, and the vegetables should be soft.
Optionally, sprinkle crumbled feta cheese over the top of each pot and return to the oven for an additional 5 minutes without the lids to allow the cheese to warm and slightly melt.
Remove the clay pots from the oven and let them rest for 5-10 minutes before serving. Serve directly from the clay pots for an authentic presentation.
Nutrition Facts
Calories |
3556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.6 g | 319% | |
| Saturated Fat | 93.6 g | 468% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 764 mg | 255% | |
| Sodium | 7548 mg | 328% | |
| Total Carbohydrate | 153.0 g | 56% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 37.2 g | ||
| Protein | 200.4 g | 401% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 857 mg | 66% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 7087 mg | 151% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
