Lamb Kleftiko with Potatoes

Lamb slow-baked in a sealed parcel with potatoes, garlic, lemon and oregano until it falls apart. A weekend dinner.

Ingredients

For 6 servings.

• 2 1/2 lb boneless lamb shoulder, cut into large chunks
• 2 lb potatoes, cut into chunks
• 1 red bell pepper, sliced
• 1 yellow onion, sliced
• 6 cloves garlic
• 1/4 cup olive oil
• 2 lemons
• 1 tbsp dried oregano
• 2 bay leaves
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 4 oz feta cheese

Method

1. Heat the oven to 325°F. Toss the lamb, potatoes, pepper, onion and garlic with the oil, lemon juice, oregano, salt and pepper.
2. Lay two large sheets of parchment over foil in a roasting pan, pile everything in with the bay leaves and fold up tightly into a sealed parcel.
3. Bake for 2 1/2 hours, until the lamb is very tender.
4. Open the parcel, crumble the feta over and bake 15 minutes more, uncovered, to brown.

Diets and allergens

Nutrition per serving

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