Arni Kleftiko

Ingredients

• 1.8 kg bone-in lamb shoulder
• 8 garlic cloves, 4 slivered and 4 crushed
• Juice of 2 lemons
• 100 ml olive oil
• 2 tbsp dried Greek oregano
• 1 tsp ground cumin
• 1 tsp ground coriander
• 800 g waxy potatoes, cut into large chunks
• 2 red onions, cut into wedges
• 2 red peppers, cut into thick strips
• 200 g cherry tomatoes
• 200 g feta, broken into large pieces
• 2 bay leaves
• Salt and black pepper

Before you cook

• Cut 4 garlic cloves into slivers and crush the other 4
• Stab the lamb all over with a small sharp knife and push a garlic sliver into each cut
• Whisk the lemon juice, olive oil, crushed garlic, oregano, cumin, coriander, salt and pepper into a marinade
• Rub the marinade all over the lamb, cover, and refrigerate for at least 4 hours or overnight
• Take the lamb out of the fridge 1 hour before cooking
• Cut the potatoes, onions and peppers

Steps

1. Heat the oven to 160 degrees Celsius.
2. Lay two long overlapping sheets of baking parchment inside a deep roasting tin, letting them hang well over the sides.
3. Scatter the potatoes, onion wedges, pepper strips and bay leaves across the parchment.
4. Season the vegetables with salt and pepper.
5. Set the marinated lamb on top of the vegetables and scrape every drop of marinade over it.
6. Tuck the cherry tomatoes and the pieces of feta around the meat.
7. Bring the edges of the parchment up over the lamb and fold them together into a tightly sealed parcel.
8. Cover the whole tin with foil and crimp it hard against the rim so no steam escapes.
9. Roast for 4 hours without opening the oven.
10. Take off the foil and fold back the parchment to expose the lamb.
11. Raise the oven to 200 degrees Celsius and roast uncovered for 25 minutes until the meat is burnished and the potatoes have crisped at the edges.
12. Rest the lamb in the open parcel for 15 minutes.
13. Pull the meat apart with two forks and spoon the lemony juices from the bottom of the tin over everything.