Lamb Kleftiko with Lemon-Oregano Potatoes and Feta

Steps

1. Heat the oven to 325°F. Cut 12 small slits all over the lamb and push a sliver of garlic into each. Rub the lamb with half the olive oil, the lemon zest, oregano, 2 tsp salt and the pepper.
2. Lay two long overlapping sheets of parchment across a large roasting pan, with a sheet of foil underneath, leaving plenty of overhang on every side.
3. Toss the potatoes, onion, smashed garlic, tomatoes (if using), remaining olive oil and 1 tsp salt together and spread on the parchment. Set the lamb on top, tuck in the rosemary and bay leaves, and pour the lemon juice and wine around it.
4. Bring the parchment and foil up over the lamb and fold and crimp the edges tightly to make a sealed parcel. Roast 3 1/2 hours without opening, until the meat is tender enough to pull apart with a fork.
5. Raise the oven to 400°F. Carefully open the parcel (watch for steam) and fold the paper back. Scatter the feta over the potatoes and roast uncovered 20–25 minutes, until the lamb is browned and the potatoes and feta are golden at the edges.
6. Rest 10 minutes, then pull the lamb into chunks with two forks and serve with the potatoes and plenty of the lemony pan juices.

Kitchen tip

The seal is everything: if steam escapes, the lamb dries out and the potatoes will not braise. Double-wrap in parchment and foil and crimp hard. Bone-in shoulder is far more forgiving than leg here; its fat and collagen keep it juicy over the long cook. Kleftiko holds well, so you can roast it up to the unsealing step, rest it covered for up to an hour, then do the final browning while guests arrive. Serve with a simple tomato and cucumber salad and good bread for the juices.

General nutrition information, not medical advice. Talk to your own healthcare provider about your needs.