Arni Kleftiko

Ingredients

• bone-in lamb shoulder, cut into 6 pieces2 kg
• garlic, sliced8 cloves
• lemons, juiced (zest of 1 reserved)2
• dried Greek oregano2 tbsp
• extra-virgin olive oil80 ml
• bay leaves3
• waxy potatoes, in 3 cm wedges800 g
• red onion, in wedges1
• red bell pepper, chunked1
• cherry tomatoes250 g
• Greek feta, in 2 cm cubes200 g
• dry white wine120 ml
• kosher salt and black pepperto taste

Steps

1. 1

   Marinate the lamb.

   Cut deep slits in the lamb and tuck in garlic slivers. Rub all over with lemon juice, oregano, half the olive oil, salt, and pepper. Marinate 30 minutes at room temperature, or overnight refrigerated.

2. 2

   Prepare the parchment and oven.

   Heat oven to 160°C. Tear two large sheets of parchment and lay them crosswise on a deep roasting tin, with enough overhang to wrap and tie.

3. 3

   Toss and spread the vegetables.

   Toss potatoes, onion, pepper, and tomatoes with remaining olive oil, salt, pepper, and lemon zest. Spread on the parchment.

4. 4

   Assemble the lamb parcel.

   Nestle lamb pieces on top, tuck feta cubes around them, and add bay leaves. Pour wine over the parcel.

5. 5

   Fold parchment and tie package.

   Fold the parchment over the lamb and tie with kitchen twine to make a tight package. Cover the tin tightly with foil.

6. 6

   Bake for 3 hours undisturbed.

7. 7

   Open the parcel and serve.

   Tear the parchment open at the table. The lamb should shred under a fork; finish with extra oregano and a squeeze of lemon.