Lemon-garlic lamb & potatoes (kleftiko-style)
A Greek dinner for the galley that copes with rough seas, one pot, about 105 min hands-on.
- Dinner
- Greek
- ⏱ 105 min
- 🌊 Sea tolerance 4/5
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Lamb shoulder (diced)720 g (180 g)
- Potato800 g (≈ 4 potatos) (200 g (≈ 1 potato))
- Lemon60 g (≈ 0.5 lemon) (15 g)
- Garlic (bulb)24 g (≈ 0.5 bulb) (6 g)
- Dried oregano4 g (1 g)
- Extra-virgin olive oil40 g (10 g)
Method
- Brown lamb in oil with garlic and oregano.
- Add potatoes, lemon juice and water halfway up; cover tightly.
- Cook on low 1½ hours until the lamb falls apart.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- One pot — less to secure, less washing-up with fresh water.
- No listed allergens in our data — still check the labels of what you buy.
Per serving
💪 Protein-packed · 🧈 Rich
- kcal
- 734
- protein
- 35 g
- fat
- 49 g
- carbs
- 39 g
- sugar
- 2 g
- fibre
- 5 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes