Greek cuisine · Meat & Kebab

Kleftiko

Lamb braised in a parcel with potatoes, lemon and oregano.

Ingredients · for 4 servings

• 1 kg lamb shoulder
• 800 g potatoes
• Lemon, oregano
• Garlic
• Olive oil

Instructions

1. Pat the lamb shoulder dry, stud with garlic and rub with lemon, oregano, olive oil and salt; marinate for at least 1 hr.
2. Peel the potatoes, cut into wedges and place with the lamb on a large piece of baking paper.
3. Wrap tightly and place in a baking dish.
4. Braise at 160 °C for about 3 hrs until the meat falls off the bone effortlessly.
5. Serve right in the opened parcel – the smell when opening is incredible.