Kleftiko

Ingredients

• 1 kg lamb shoulder
• 600 g potatoes
• 8 cloves garlic
• 2 lemon
• 2 tbsp oregano
• 60 ml olive oil
• 100 g feta cheese
• 3 bay leaves
• 1 tbsp salt
• 1 tsp black pepper

Steps

1. Score lamb shoulder deeply, stuff slits with garlic slivers and oregano; rub all over with lemon juice, olive oil, salt, and pepper, marinate 2 hours or overnight.
2. Cut potatoes into large wedges, toss with olive oil, oregano, salt, and remaining lemon juice.
3. Place lamb on a bed of potatoes in a deep roasting tray.
4. Seal tightly with parchment paper then aluminum foil to trap all steam; roast at 160°C for 4 hours until the lamb is falling off the bone and potatoes are meltingly soft.
5. Unseal at the table for the dramatic release of fragrant steam, crumble feta over the potatoes, serve with crusty bread to soak up the juices.