Grandad’s Kleftico

I had to reach deep into the archives for this one, its my grandad’s favourite Kleftico recipe!

1. Preheat the oven to 160c. Line a large ovenproof casserole dish with parchment so it hangs over all sides. Put the potatoes in the dish along with the onions, pepper, bay, oregano, garlic, tomatoes and 2 tablespoons of olive oil.
2. Add the lamb, wine and stock with the remaining 2 tablespoons of oil, then wrap the sides of the baking parchment over the top.
3. Cover the whole tray with foil and roast for 2 ½ hours then uncover the dish and increase the oven to 220c, add the lemon and roast for a further 30 minutes until really tender and juicy and golden.
4. For the salad. Add the ingredients in a large mixing bowl and toss to combine.
5. Serve the lamb on a platter to the table alongside the salad and allow everyone to help themselves.

750g waxy potatoes, cut into chunks

2 large onions, divided in 4

1 red pepper, deseeded and cut into chunks

1 bay leaf

5 sprigs fresh oregano

1 bulb of garlic cut in half through the middle

300g medium vine tomatoes, quartered

4tbsp extra virgin olive oil

1 x 2kg lamb shoulder, bone in

200ml white wine

200ml chicken stock

Pared zest of a lemon and juice of half

For the salad:

200g greek feta

100g black olives

3 small cucumber, halved lengthwise and sliced

250g cherry tomatoes, halved

1 red onion, thinly sliced

1 tbsp red wine vinegar

3 tbsp extra virgin olive oil

Sea salt and freshly ground black pepper