Parcel-Baked Kleftiko with Lemon, Oregano & Melting Potatoes

⏱ 270 min · Serves 6

The bandit's roast: a whole shoulder of lamb sealed in parchment with garlic, lemon, oregano and potatoes, cooked so slowly it collapses at the nudge of a spoon. Opening the parcel at the table releases a cloud of scented steam — pure Greek theatre.

Per serving: 812 kcal · 54.0g protein · 38.0g carbs · 48.0g fat

Ingredients

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

Method

1. With a small sharp knife, make 16 deep incisions all over the lamb shoulder and push in the halved garlic cloves.
2. Whisk the lemon juice, olive oil, oregano, cinnamon, salt and pepper. Rub all over the lamb, cover and marinate 2 hours at room temperature or overnight in the fridge (bring back to room temperature before cooking).
3. Heat the oven to 160C fan / 180C conventional. Line a deep roasting tin with two large overlapping sheets of baking parchment, then sit that on a large sheet of foil.
4. Scatter the potatoes, onion wedges, tomatoes and bay leaves in the tin. Sit the lamb on top, pour over any remaining marinade and the wine, and lay the lemon slices over the meat.
5. Bring the parchment up over the lamb and scrunch tightly, then seal the foil over the top so no steam escapes. Bake for 3 hours 30 minutes.
6. Open the parcel carefully, tuck the feta among the potatoes, and return uncovered to the oven at 200C fan for 25–30 minutes until the lamb is bronzed and the potatoes catch at the edges.
7. Rest 15 minutes. Pull the lamb apart with two forks, spoon over the lemony pan juices and shower with parsley. Serve with a sharp tomato and cucumber salad.
8. Tip: if the juices look thin, spoon them into a pan and bubble hard for 3 minutes before pouring back over.