Lamb kleftiko

Do you have some extra time at home? This slow cooked Greek dish offers simplicity in its making but requires patience in its cooking - but is worth the wait. Serve with minted yoghurt, a fresh chopped salad or pass the time by making some flat breads while it’s cooking.

How long will it take?
6 hours plus marinating time

What’s the serving size?
Serves 6

What do I need?
- 2kg lamb shoulder, alternatively lamb leg
- 2 heads of garlic, cut in half horizontally through the cloves
- 2 lemons
- ¼ cup fresh oregano leaves
- 1 tbsp chopped rosemary
- 2 tbsp olive oil
- 1 tsp cinnamon
- 1 kg waxy potatoes, cut into long wedges
- 500g carrots, cut into large chunks
- 3 red onions, peeled and cut into wedges
- 12 cherry tomatoes
- 150ml water
- Sea salt and black pepper

How do I make it?
1) Peel and crush one half of a head of garlic and combine with the peel and juice of 1 lemon, oregano, rosemary, oil, cinnamon, 1 teaspoon of salt and a generous grind of pepper. Massage this into the meat, cover and marinate in the fridge for a few hours or preferably overnight.
2) Pre-heat the oven to 170C.
3) Use a large lidded casserole dish or alternatively line a roasting tin with enough foil and baking paper to form a parcel by folding over the top of the vegetables and lamb on all sides.
4) Add the potatoes, onions, carrots, cherry tomatoes, water, ½ tsp salt and ¼ teaspoon pepper to the dish.
5) Cut the second lemon in half and squeeze half over the vegetables and mix well.
6) Place the second half amongst the vegetables along with the 3 garlic halves.
7) Top with the lamb and any excess marinade. If using a casserole dish, tuck a damp piece of greaseproof on top and cover with a lid. If using a roasting dish, sprinkle the overhanging paper with water and fold over and tuck in to form a sealed package.
8) Bake for 5-6 hours, basting 2-3 times, until very tender.
9) Turn the oven up to 220C and roast, uncovered, for 10-15 minutes until the meat is dark golden brown.