Lamb kleftiko

Ingredients

• 1.2 kg boneless lamb shoulder
• 800 g waxy potatoes
• 2 pieces yellow onions
• 6 cloves garlic
• 2 pieces untreated lemon
• 80 ml extra-virgin olive oil
• 100 ml dry white wine
• 2 tsp dried oregano
• 2 sprigs fresh rosemary
• 2 leaves bay leaves
• 150 g PDO feta
• to taste fine salt
• to taste ground black pepper
• 4 leaves parchment paper

Method

1. Cut the lamb into large, even pieces, then massage it with the olive oil, lemon juice, oregano, salt, and pepper until the surface is glistening and highly fragrant.
2. Peel the potatoes and onions, cut them into thick wedges, then toss them with the lamb so they are coated in the same seasoning.
3. Add the lightly crushed garlic cloves, rosemary, and bay leaves, then let rest while the oven preheats so the lamb begins to take on the flavor of the lemon and herbs.
4. Line a large baking dish with parchment paper, leaving a generous overhang, pour the lamb, vegetables, and white wine into the center, then seal very tightly to form a thick parchment packet.
5. Bake in a low oven and cook for a long time, until the aroma of garlic, lemon, and roasted lamb fills the kitchen and the meat begins to yield under the pressure of a spoon.
6. Carefully open the parchment packet, avoiding the steam, baste the meat with the accumulated juices, then continue cooking uncovered until the edges of the potatoes and lamb are golden brown.
7. Crumble the feta over the hot dish and briefly return to the oven, just long enough for it to soften without melting completely.
8. Let rest outside the oven before serving, then plate the lamb with the potatoes, slow-cooked onions, and plenty of lemony juices at the bottom of the plate.

Nutrition

Per serving

Energy

985.2 kcal

Protein

65.23 g

Carbohydrate

42.01 g

Fat

61.32 g

Fibre

5.42 g

Calcium

158.79 mg

Iron

2.58 mg

Magnesium

21.57 mg