Kleftiko (Slow-Roast Lamb Shoulder with Lemon and Oregano)
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Ingredients
- 800 g diced lamb shoulder
- 500 g potatoes
- 2 lemon
- 4 garlic cloves
- 2 tsp dried oregano
- 4 tbsp olive oil
- 2 bay leaves
Nutrition (per serving)
- Calories
- 708 kcal
- Protein
- 37.3 g
- Carbohydrate
- 22 g
- of which sugars
- 2.3 g
- Fat
- 51.8 g
- of which saturates
- 18.9 g
- Fibre
- 5.3 g
- Salt
- 0.38 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 220C (200C fan, gas 7). Peel the potatoes and cut into large chunks. Crush the garlic.
- 2
Toss the lamb and potatoes together in a large roasting dish with the olive oil, garlic, dried oregano, bay leaves and the juice of the lemons. Season well and add 100ml water.
- 3
Cover tightly with a double layer of foil to seal in the steam.
- 4
Roast for 75 minutes, then uncover and roast for a further 10 minutes until the lamb is fork-tender and the potatoes are golden at the edges.
- 5
Remove the bay leaves and rest for 5 minutes before serving.
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