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. Stud the lamb with garlic and marinate.
2. Wrap with the potatoes in parchment paper.
3. Braise at 160 °C for about 3 hrs.
4. Serve in the parcel – it falls apart on its own.