Greeklambslow cookweekend

Slow-Baked Lamb Kleftiko with Lemon Potatoes

Name: Slow-Baked Lamb Kleftiko with Lemon Potatoes
Total time: 265 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 1.8 kg Lamb shoulder, bone-in; 1 kg Potatoes; 2 pc Red onions; 6 cloves Garlic; 2 pc Lemons; 2 tsp Dried oregano; 4 tbsp Olive oil; 100 g Feta

Lamb shoulder sealed in a parcel with garlic, oregano and lemon, baked for hours until it falls apart over soft, golden potatoes.

265 minutesServes 6Medium

Ingredients

Lamb shoulder, bone-in1.8 kg
Potatoes1 kg
Red onions2 pc
Garlic6 cloves
Lemons2 pc
Dried oregano2 tsp
Olive oil4 tbsp
Feta100 g

Method

01
Heat the oven to 160C (140C fan). Make small cuts all over the lamb and push in slivers from 3 of the garlic cloves. Rub with half the oregano, 2 tbsp of the oil and the juice of one lemon, and season generously.
02
Cut the potatoes into large chunks and the onions into wedges. Toss them in a large roasting tin with the remaining garlic, oregano and oil and the juice of the second lemon. Sit the lamb on top and pour 150 ml water into the tin.
03
Cover the tin with baking parchment and then foil, sealing the edges tightly, and bake for 3 1/2 hours until the lamb pulls easily from the bone.
04
Uncover, turn the oven up to 200C (180C fan), crumble the feta over the potatoes and roast for 25 minutes until everything is browned.
05
Rest the lamb for 15 minutes, then pull it into chunks and serve with the potatoes and the juices from the tin.

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