Kleftiko Lamb With Potatoes

Instructions

1. Step 1

   Heat the oven to 160°C. Line a large roasting pan with two overlapping sheets of baking paper, leaving enough overhang to fold over the lamb.

   Cookware: Baking paper, oven, roasting pan

2. Step 2

   Mince the garlic and chop the rosemary. Whisk them with the olive oil, lemon juice, wine, oregano, salt, and black pepper.

   Ingredients used: 4.0 gr Dried Oregano, 120.0 ml dry white wine, 90.0 ml Extra Virgin Olive Oil, 18.0 gr Garlic, 3.0 gr Ground Black Pepper, 60.0 ml Lemon Juice, 4.0 gr Rosemary, 18.0 gr Sea Salt

   Cookware: Chef Knife, cutting board, mixing bowl, whisk

3. Step 3

   Peel the potatoes and cut them into large wedges. Cut the onions into thick wedges, then arrange both in the lined roasting pan with the bay leaves.

   Ingredients used: 3.0 piece Bay Leaf, 2.0 piece Onion, 1200.0 gr Potato

   Cookware: Chef Knife, cutting board, roasting pan

4. Step 4

   Set the lamb on the vegetables. Pour over the prepared lemon-herb mixture and turn the lamb and vegetables until thoroughly coated.

   Ingredients used: 1800.0 gr Lamb Shoulder

   Cookware: mixing bowl, roasting pan

5. Step 5

   Fold the baking paper tightly over the lamb, then seal the roasting pan securely with aluminum foil. Roast at 160°C until the lamb is very tender.

   Timer: 180 min (fixed)

   Cookware: aluminum foil, Baking paper, oven, roasting pan

6. Step 6

   Remove the foil and fold back the baking paper. Increase the oven to 220°C and roast until the lamb and potatoes are deeply browned and the lamb reaches 90–95°C in the thickest part away from the bone.

   Timer: 30 min (fixed)

   Cookware: instant-read thermometer, oven, roasting pan

7. Step 7

   Remove the pan from the oven and rest the lamb before carving or pulling it into portions. Serve with the potatoes, onions, and pan juices.

   Timer: 15 min (fixed)

   Cookware: Chef Knife, roasting pan