Slow-Roasted Lamb Kleftiko in Parchment with Potatoes and Lemon

What you need

• 2 kg (4.4 lb) bone-in leg of lamb, trimmed of thick surface fat
• 1 kg (2 lb) waxy potatoes, peeled and cut into large chunks
• 2 carrots, peeled and cut into thick chunks
• 1 large onion, sliced into thick rings
• 8 garlic cloves, peeled; 4 slivered, 4 left whole
• 2 lemons, 1 juiced, 1 cut into wedges
• 2 tbsp dried Greek oregano
• 3 bay leaves
• 1 large tomato, cut into wedges
• 150 g (5 oz) feta, in thick slices, or kefalotyri
• 80 ml (1/3 cup) olive oil
• 150 ml (2/3 cup) water
• salt and black pepper, to taste

Method

Restated from the original video

1. 1

   Heat the oven to 160 °C (325 °F).

2. 2

   Pat the lamb dry. Cut 8-10 small deep slits in the meat with the tip of a knife and push a sliver of garlic into each.

3. 3

   Rub the lamb all over with 2 tbsp of the olive oil, the lemon juice, half the oregano, plenty of salt and black pepper.

4. 4

   Toss the potatoes, carrots, onion, whole garlic cloves, tomato, remaining oregano, remaining olive oil and a good pinch of salt in a large bowl.

5. 5

   Lay two large sheets of baking parchment in a crossed pattern in a deep roasting tin, then cover with a sheet of foil of the same size so the parcel will seal tightly.

6. 6

   Pile the vegetables in the center, set the lamb on top, tuck in the bay leaves and lemon wedges, and pour the water around the edges.

7. 7

   Fold the parchment and foil up over the lamb and crimp the edges firmly shut. Seal well so no steam escapes.

8. 8

   Roast 3 hours 15 min, until the lamb is very tender and starts to pull from the bone.

9. 9

   Open the parcel carefully, since the steam is scalding. Lay the feta slices over the vegetables.

10. 10

    Raise the oven to 200 °C (400 °F). Roast uncovered 25-30 min, until the lamb is browned and the feta is soft and golden at the edges.

11. 11

    Rest the lamb 15 min, covered loosely with foil, then pull the meat apart into big pieces.

12. 12

    Serve with the vegetables, roasting juices spooned over and the lemon wedges alongside.

Imported from cocinaconrecetas.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.