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Kleftiko (slow-roasted lamb)
Serves 8 Starters and mains
Ingredients
- 2tbsp extra virgin olive oil
- 2 lemons, sliced
- 2 whole garlic bulbs, cut in half
- 2.4kg shoulder of lamb
- 100ml red wine
- 2 large sprigs rosemary
- mixed bitter green salad, to serve
Method
Preheat the oven to 180C/350F/Gas 4. Cover the base and sides of a deep roasting tray with two really long overlapping pieces of foil, shaped in a cross. Line each sheet of foil with baking paper and drizzle the base with a tiny bit of the oil. Arrange the lemon slices and garlic on top.
Rub the lamb all over with a little oil and a good amount of salt and pepper. Place on top of the lemons and garlic. Drizzle over the red wine and top with the rosemary. Wrap the parchment and then the foil over the meat and seal the parcel well by folding and scrunching over the ends to seal.
Transfer the tray to the oven and roast for 3 hours, until the meat is falling off the bone. Open up the foil and paper and return to the oven for another 30 minutes for the meat to brown a little.
Use a spoon and fork to lift the meat gently from the bone, and serve over the green salad, adding a few roasted garlic cloves and lemon slices to each portion.
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