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Greek Lamb with Lemon Pilaf

A traditional Greek dish that showcases the art of slow roasting meat under a covered dome, ensuring it remains exceptionally tender and juicy. This recipe pairs succulent lamb, infused with garlic and rich kefalotyri cheese, with a buttery, lemon-infused pilaf that absorbs the flavorful juices of the meat. The unique cooking method—where the lamb is covered with an inverted pot—locks in moisture, creating a melt-in-your-mouth texture. Perfect for festive gatherings or Sunday family meals, this dish embodies the essence of Greek hospitality and culinary tradition. The final touch of fresh lemon juice and black pepper enhances the depth of flavors, making each bite a harmonious blend of richness and brightness.

Main | Greek | Egg-Free | Gluten-Free | Nut-Free | Shellfish-Free | Soy-Free | Lamb Pilaf | Oven | Pot | Kefalotyri | Lamb | Lemon | Oregano | Baking | Roasting | Family Gathering | Slow
Time to complete

Prep

20min

Cook

2h 40min

Wait

10min

Total

3h 10min

Ingredients (Makes 6 servings)
  • 2.5 kg (5.5 lbs) bone-in lamb, cut into serving portions
  • 4 garlic cloves, thinly sliced
  • 400 g (14 oz) kefalotyri or kefalograviera cheese, cut into large cubes
  • 2 cups (400 g) yellow rice for pilaf (or Carolina rice)
  • 2 tbsp (30 g) cow’s butter, cut into pieces
  • Juice of 2 lemons
  • Salt and freshly ground black pepper
  • 2.5 liters (10 cups) hot water, divided
Nutrition Information (per 100g)
  • Calories: 320
  • Fat: 18
  • Protein: 28
  • Carbohydrates: 20
  • Fiber: 1
Directions

Prepare the Lamb

  • 1. Preheat the oven to 240°C (465°F).
  • 2. In a deep roasting pan, mix the lamb with garlic and a generous amount of salt and black pepper.
  • 3. Arrange the lamb pieces in the center of the pan and scatter the cheese cubes on top.

Cover and Roast

  • 4. Cover the lamb completely with an inverted pot or a large roasting lid to create a dome.
  • 5. Pour 1.5 liters (6 cups) of hot water into the pan and roast for 30 minutes.

Slow Roast

  • 6. Reduce the oven temperature to 200°C (390°F) and continue roasting for 1 hour and 30 minutes.
  • 7. Check the pan occasionally to ensure there is enough liquid. If needed, add a little hot water.

Cook the Pilaf

  • 8. After 1.5 hours, add another 1 liter (4 cups) of hot water to the pan.
  • 9. Scatter the rice around the covered lamb and dot with butter pieces.
  • 10. Bake for 20 minutes until the rice is tender and absorbs the juices.

Final Roasting

  • 11. Remove the cover and roast uncovered for another 20 minutes to develop a golden color.

Finish and Serve

  • 12. Remove from the oven, drizzle with fresh lemon juice, and season generously with black pepper.
  • 13. Let rest for 10 minutes before serving.
Cookix's Secrets

Alternative Cooking Method

  • Cook the lamb in a slow cooker for 6-8 hours on low, then finish in the oven for a crispy top.

Alternative Proteins

  • Try this method with chicken thighs for a lighter version.

Cooking Tips

  • Use a well-fitting pot or lid to ensure the lamb remains moist during roasting.

Flavor Enhancements

  • Add rosemary or thyme to the lamb for an aromatic touch.

Healthier Version

  • Use leaner cuts of lamb and reduce the amount of cheese for a lighter dish.

Ingredient Substitutions

  • Use feta instead of kefalotyri for a milder cheese flavor.

Rice Tips

  • For extra flavor, toast the rice lightly in butter before adding it to the pan.

Seasonal Tweaks

  • Replace lemon juice with orange juice for a sweeter, winter-friendly variation.

Serving Tips

  • Pair with a fresh Greek salad and crusty bread to complete the meal.