Lamb Kleftiko

Method

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1. Heat the oven to 160C.

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2. Make 12 deep incisions in the lamb and push a garlic half into each.

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3. Rub the lamb all over with the lemon juice, half the olive oil, the oregano, salt and pepper.

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4. Lay a large sheet of foil in a roasting tin and a sheet of baking parchment on top.

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5. Pile the potatoes, onions, bay leaves and lemon slices onto the parchment and toss with the remaining oil.

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6. Sit the lamb on top and pour the wine around it.

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7. Tuck the feta in among the potatoes.

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8. Bring the parchment up over the lamb, then seal the foil tightly over it, crimping every edge.

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9. Roast 3 hours 15 minutes.

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10. Open the parcel at the table, and pull the lamb apart with two forks.

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Chef’s Tips

• Foil under the parchment. Paper alone leaks.
• Crimp every edge — steam is the whole method.
• Open it in front of people. That is the dish.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Pairing Suggestions

• Horiatiki salad
• Tzatziki
• A robust Greek red

Storage & Reheating

Keeps 3 days refrigerated. Reheat covered at 160C for 25 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.