Greek Lamb Kleftiko with Potatoes and Oregano

Ingredients

• 1.5kg bone-in lamb shoulder
• 800g Maris Piper potatoes, peeled and cut into large wedges
• 8 garlic cloves, thinly sliced
• 2 tsp dried oregano
• 6 fresh oregano sprigs
• 2 lemons, 1 zested and juiced, 1 cut into wedges to serve
• 4 tbsp extra virgin olive oil
• ½ tsp dried chilli flakes
• ¼ tsp ground cinnamon
• 250g cherry tomatoes on the vine
• 80g Kalamata olives, pitted
• 1 cucumber, halved lengthways, deseeded and sliced on an angle
• ½ red onion, very thinly sliced
• 20g fresh flat-leaf parsley, leaves picked
• 10g fresh mint leaves
• 1 tbsp red wine vinegar
• 2 tbsp extra virgin olive oil
• 100g feta cheese, crumbled, to serve
• 4 warm flatbreads, to serve
• lemon wedges, to serve

Method

1. Preheat the oven to 160°C fan / 180°C / gas 4. Using a small sharp knife, make 12–15 deep incisions all over the lamb shoulder and push a slice of garlic into each one.
2. In a large bowl, combine the olive oil, lemon zest, lemon juice, dried oregano, chilli flakes and cinnamon. Season well with salt and pepper, then add the potato wedges and toss to coat.
3. Lay two large overlapping sheets of baking parchment in a deep roasting tin, leaving enough overhang to seal the parcel completely. Tip the dressed potatoes into the centre.
4. Rub any remaining marinade from the bowl all over the lamb, season generously, then place it on top of the potatoes. Tuck the fresh oregano sprigs and olives around the lamb.
5. Fold the parchment up and over the lamb, crimping and folding the edges tightly to form a sealed parcel — no steam should escape. Roast for 3 hours until the lamb is completely tender and falling from the bone.
6. Open the parcel carefully — the steam is very hot. Nestle the cherry tomatoes on the vine around the lamb, leave the parcel open and return to the oven for 20 minutes until the tomatoes have blistered and the lamb is burnished and golden on top.
7. While the lamb rests for 10 minutes, toss the cucumber, red onion, parsley and mint leaves together in a bowl. Dress with the red wine vinegar and extra virgin olive oil, season to taste and set aside.
8. Pull the lamb apart into large chunks using two forks, letting the juices run down into the potatoes below.
9. Scatter over torn fresh mint leaves, crumbled feta and a pinch of chilli flakes, then finish with a generous squeeze of lemon. Serve straight from the tin with the cucumber and herb salad, warm flatbreads and lemon wedges alongside.