Slow cooked lamb, Greek style - Kleftiko

This recipe produces slow cooked tender lamb that falls apart easily and melts in the mouth. It makes the idea of being toothless not such a worry - a comfort to the ageing. It's gently flavoured with lemon and oregano backed up by the warmth of cinnamon, all of which soak into the potatoes sit under the lamb as it cooks. The resulting juice has a silky translucence.

I use Felicity Cloake’s Kleftiko recipe. I’ve edited it into steps to make it easier to plan the cooking. This is an easy dish with not too many ingredients, and the flavours are lovely, the lemon sings through.

I have failed to take any pictures both times I have made this meal - next time I make it…. pix to follow.

You need to start preparing this dish the day before, because the meat needs to marinade at least 12 hours. You can leave it a bit longer. I’ve tried making it ahead - up to the last two steps (completely cooked, just needs blasting at a hot temperature) - and everyone was happy, but I preferred it cooked and served immediately.

I have scaled this dish up to serve 20 people, doing a whole shoulder cut into two, and that works fine. I’ve also included a bit more liquid and more potatoes and that works too. It's an adaptable and forgiving recipe.

If you're feeding a crowd keep them happy with some easy starters, watermelon and mint, hummus and pitta, sliced cucumbers, a simple herby salsa, tzatziki. Buy them in, why not?

I like to serve a green salad alongside the lamb, with crusty bread.

Kleftiko

(serves 6)

1 lamb shoulder, about 2kg

Olive oil

1 tsp cinnamon

1 tsp dried oregano

1 tsp salt

1 1/2 heads of garlic

2 lemons

1 kg waxy potatoes

1 large red onion

1 red pepper

1 bay leaf

12 cherry tomatoes or 3 large tomatoes cut into quarters

Step 1 - day or night before serving

• Make a paste with the oil, juice of one lemon, cinnamon, oregano, salt, half a head of garlic (crushed cloves)
• Rub paste into the meat and leave for 12 hours

Step 2

• Heat the oven to 160C. 
• Use a large lidded casserole large enough for the shoulder and vegetables, or use a baking dish with a lid of double layer of baking parchment
• Cut the peeled or cleaned potatoes into wedges and spread across the bottom of the dish
• Cut the onion into wedges and the seeded pepper into chunky strips alongside the cherry tomatoes.
• Cut the remaining garlic and lemon across their width, squeeze the lemon briefly over the potatoes, and put the hollowed out lemons, the garlic and a bayleaf into the middle of the dish.
• Pour in 200ml of water and set the lamb on top of the lemon, garlic and bayleaf, pushing it in gently.
• Seal in the meat and veg using baking parchment under the lid, or tucking the double layer of parchment around the meat to enclose everything. 
• Bake for 4-5 hours until very tender.
• Turn the oven up to 220C remove the lid or paper and roast, uncovered, for 10-15 minutes
• Set the meat aside and cover
• Roast the veg for another 15 minutes at the higher temperature so they brown and the liquid reduces

Serve the meat and veg together