Parcel-Baked Kleftiko with Lemon, Oregano & Melting Potatoes

⏱ 270 min · Serves 6

The famous 'stolen meat' of Cyprus: a whole shoulder of lamb sealed in a parchment parcel with garlic, lemon, oregano and potatoes, then baked low and slow until it collapses at the nudge of a spoon. Nothing escapes but the smell — and that's the only thing that gives you away.

Per serving: 812 kcal · 56.0g protein · 36.0g carbs · 48.0g fat

Ingredients

• 1.8 kg bone-in lamb shoulder
• 8 garlic cloves, 4 slivered and 4 crushed
• 2 lemons (juice of both, plus 1 sliced)
• 4 tbsp olive oil
• 2 tbsp dried Greek oregano
• 1 tsp ground cinnamon
• 2 tsp sea salt
• 1 tsp cracked black pepper
• 1 kg waxy potatoes, cut into large chunks
• 2 red onions, cut into thick wedges
• 2 bay leaves
• 2 tomatoes, quartered
• 150 ml dry white wine
• 200 g feta, broken into chunks
• Small bunch flat-leaf parsley, chopped

Method

1. Pierce the lamb shoulder all over with a small sharp knife and push in the slivers of garlic.
2. Mix the crushed garlic, lemon juice, olive oil, oregano, cinnamon, salt and pepper into a paste and rub it all over the lamb. Cover and marinate at least 1 hour, ideally overnight in the fridge.
3. Heat the oven to 160C fan / 180C conventional. Line a deep roasting tin with two long overlapping sheets of baking parchment, then two of foil beneath, leaving plenty of overhang.
4. Toss the potatoes, onions, tomatoes, bay leaves and lemon slices with any leftover marinade and spread over the parchment. Sit the lamb on top and pour the wine around it.
5. Tuck the feta chunks in among the potatoes. Bring the parchment up over the lamb and scrunch tightly, then seal the foil over it to make an airtight parcel.
6. Bake for 3 hours 30 minutes without opening. Then tear the parcel open, baste the lamb with the juices and raise the heat to 200C fan for 25-30 minutes to brown the lamb and crisp the potato edges.
7. Rest 15 minutes in the tin. Pull the meat apart with two forks, spoon over the lemony pan juices and scatter with parsley. Serve with the potatoes and a sharp green salad.