Greek Lamb Kleftiko with Potatoes and Oregano

• 1.5 kgbone-in lamb shoulder
• 800 gMaris Piper potatoes, peeled and cut into large wedges
• 8garlic cloves, thinly sliced
• 2 tspdried oregano
• 6fresh oregano sprigs, optional, removed before serving (optional)
• 30 mllemon juice
• 4 tbspextra virgin olive oil
• ½ tspdried chilli flakes
• ¼ tspground cinnamon
• 250 gcherry tomatoes on the vine
• 80 gKalamata olives, pitted
• 1cucumber, halved lengthways, deseeded and sliced on an angle
• ½red onion, very thinly sliced
• 20 gflat-leaf parsley, chopped
• 10 gmint leaves, torn, divided
• 1 tbspred wine vinegar
• 2 tbspextra virgin olive oil
• Fine salt, to taste
• 100 gfeta cheese, crumbled (optional)
• 6flatbreads, about 60 g each, optional (optional)
• Finely grated lemon zest (2 g)
• 1lemon, cut into wedges, optional (optional)
• Black pepper, to taste

Method

1. 1Heat the oven to 160°C fan. Make incisions in the lamb with a small sharp knife. Push some garlic slices into the cuts and reserve the rest for the potatoes.
2. 2In a large bowl, combine the 4 tbsp olive oil, lemon zest, lemon juice, dried oregano, chilli flakes and cinnamon. Season well with salt and pepper, then add the reserved garlic and potato wedges and toss to coat.
3. 3Lay 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. 4Rub any remaining marinade from the bowl all over the lamb, season generously, then place it on top of the potatoes. Tuck any optional oregano sprigs and the olives around the lamb.
5. 5Pour 100 ml water into the tin. Fold the parchment over the lamb, then seal the tin tightly with foil to hold the steam. Roast for 3–3½ hours, until the meat pulls easily from the bone. Add a splash of water if the tin looks dry when checked.
6. 6Open 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. 7Rest the lamb for 10 minutes. Meanwhile, toss the cucumber, red onion, chopped parsley and half the torn mint with the red wine vinegar and remaining 2 tbsp olive oil. Season to taste.
8. 8Pull the lamb apart into large chunks using two forks, letting the juices run down into the potatoes below.
9. 9Discard the bones and any oregano stems. Divide the pulled lamb, potatoes, tomatoes, olives and juices between six plates with the cucumber salad. Finish with the reserved torn mint. Add optional feta, warmed flatbreads and lemon wedges if using.

Per serving

kcal

277

protein

4.3g

fibre

5.3g

carbs

31.8g

fat

16.1g