Lamb kleftiko with lemony potatoes

Name: Lamb kleftiko with lemony potatoes
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 4 servings
Ingredients: 1000 g Diced lamb, shoulder, in large chunks; 1000 g Potatoes, peeled and cut into large chunks; 2 Onions, cut into wedges; 1 Garlic, cloves separated and peeled; 2 Lemons, juiced, plus the squeezed halves; 6 g Dried oregano; 60 ml Olive oil; 2 Tomatoes, quartered; 100 g Feta, crumbled, optional; 1 Lettuce, or a simple green salad

Lamb, potatoes, garlic, lemon and oregano sealed in a parcel and baked low and slow until it falls apart, a Greek dish said to come from bandits who cooked their meat in hidden pits. Hands-off and impressive.

Ingredients

1000 g Diced lamb, shoulder, in large chunks
1000 g Potatoes, peeled and cut into large chunks
2 Onions, cut into wedges
1 Garlic, cloves separated and peeled
2 Lemons, juiced, plus the squeezed halves
6 g Dried oregano
60 ml Olive oil
2 Tomatoes, quartered
100 g Feta, crumbled, optional
1 Lettuce, or a simple green salad

Method

Toss the lamb with half the lemon juice, half the oregano, half the oil, the garlic and plenty of salt and pepper. Leave as long as you can.
Heat the oven to 160°C fan. Lay two long sheets of baking paper over two of foil in a roasting tin. Pile the potatoes, onions and tomatoes in the middle, toss with the rest of the lemon, oregano and oil, then put the lamb and the lemon halves on top.
Bring the paper and foil up over the top and scrunch together to seal tightly. Bake undisturbed.
Open the parcel, turn the oven up to 200°C fan and bake uncovered until the lamb and potatoes are browned at the edges.
Serve straight from the tin with feta scattered over if you like and a salad on the side.