Honey and Balsamic Kleftiko

Ingredients

• 1.5 kg Lamb shoulder, cut into large chunks
• 1 kg Maris Piper potatoes, peeled and quartered
• 0.5 cup Balsamic vinegar of Modena
• 4 tablespoons Greek thyme honey
• 0.25 cup Extra virgin olive oil
• 6 pieces Garlic cloves, minced
• 2 tablespoons Dried Greek oregano
• 3 pieces Fresh rosemary sprigs
• 200 grams Kefalotyri or Feta cheese, cubed
• 2 pieces Red onions, cut into wedges
• 1 to taste Sea salt and cracked black pepper

Instructions

1. 1

   Preheat your oven to 160°C (320°F) and prepare four large sheets of parchment paper and aluminum foil.

2. 2

   In a small bowl, whisk together the balsamic vinegar, Greek honey, olive oil, minced garlic, and dried oregano to create the glaze.

3. 3

   Place the lamb chunks, potatoes, and red onions in a large mixing bowl; season generously with salt and pepper.

4. 4

   Pour two-thirds of the honey-balsamic glaze over the meat and vegetables, tossing thoroughly to ensure everything is well-coated.

5. 5

   Divide the mixture into four portions and place each on a double layer of parchment paper, topping each with a sprig of rosemary and cubes of cheese.

6. 6

   Fold the parchment paper tightly into pouches (parcels) and wrap each securely with aluminum foil to prevent steam from escaping.

7. 7

   Place the parcels on a baking tray and roast for 2.5 to 3 hours until the lamb is tender and falling apart.

8. 8

   Carefully open the parcels, drizzle with the remaining glaze, and grill under high heat for 5 minutes to caramelize the edges before serving.