Greek Lamb Kleftiko

Ingredients

• 2kg lamb shoulder on the bone
• 5 garlic cloves, slivered
• 4 tbsp olive oil
• Juice of 2 lemons
• 2 tbsp dried oregano
• 2 sprigs rosemary
• 3 bay leaves
• 1.2kg potatoes, chunked
• 3 onions, sliced
• 3 tomatoes, sliced
• 200g feta, chunked
• Salt and pepper

Instructions

1. Make deep slashes in the lamb; stuff with garlic slivers.
2. Rub with olive oil, lemon, oregano, salt and pepper.
3. Marinate overnight if possible.
4. Line a deep tin with two layers of parchment overhanging.
5. Pile potatoes, onions, tomatoes inside.
6. Place lamb on top.
7. Add rosemary, bay leaves, feta.
8. Fold parchment over to seal completely.
9. Cover tightly with foil.
10. Roast at 160C for 4 hours until lamb is falling off the bone.
11. Open and serve from the parchment.

Serving suggestions

• Eat with bread and a green salad.

Storage & reheating

Better next day; reheats well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions