Kleftiko (Greek Slow-Roasted Lamb Wrapped in Parchment)

Kleftiko takes its name from the klephts, Greek mountain bandits said to have cooked stolen lamb in sealed pits so the smoke would not give away their location. Today it is made by sealing marinated lamb, potatoes, and feta in parchment and letting the oven do the work.

Ingredients

For the lamb

• 2 1/2 lbs bone-in lamb shoulder, cut into large chunks
• 4 garlic cloves, minced
• 1 lemon, juiced and zested
• 2 tbsp olive oil
• 1 tbsp dried oregano
• 1 tsp dried thyme
• Salt and pepper, to taste

For the roast

• 1 1/2 lbs baby potatoes, halved
• 1/2 cup dry white wine
• 4 oz feta cheese, cut into chunks
• 2 bay leaves
• Fresh oregano, for garnish

Instructions

1. Marinate the lamb
   In a large bowl, toss the lamb with garlic, lemon juice and zest, olive oil, oregano, thyme, salt, and pepper. Cover and marinate in the fridge for at least 2 hours, or overnight.
2. Prepare the parcel
   Preheat the oven to 325F. Lay a large sheet of parchment paper inside a sheet of foil in a deep roasting pan. Spread the potatoes over the base and place the marinated lamb on top, along with the bay leaves.
3. Seal and roast
   Pour the white wine over the lamb, then fold the parchment and foil tightly to seal the parcel completely. Roast for 2 1/2 to 3 hours, until the lamb is fall-apart tender.
4. Add the feta
   Carefully open the parcel and scatter the feta chunks over the lamb and potatoes. Return to the oven, uncovered, for 10-15 minutes to warm the cheese and brown the top slightly.
5. Rest and serve
   Let the lamb rest for 10 minutes before serving. Garnish with fresh oregano.

Serve straight from the parcel with crusty bread to soak up the juices.