Main course

Kleftiko

Lamb slow-roasted in a sealed parcel with potatoes, lemon, garlic, oregano, and feta.

What you’ll need

• lamb shoulder: 1500 g
• potatoes: 900 g
• onion: 250 g
• garlic: 20 g
• lemon juice: 80 ml
• olive oil: 60 ml
• feta: 180 g
• oregano: 6 g
• salt: 12 g
• black pepper: 3 g

How to make it

1. Cut the lamb into large 5-6 cm pieces, the potatoes into wedges, and the onion into thick petals. Crush the garlic.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.