Lemon and Thyme Lamb Kleftiko

Ingredients

• 2 pounds lamb shoulder, cut into 2-inch chunks
• 1.5 pounds waxy potatoes (like Yukon Gold), peeled and quartered
• 0.25 cup extra virgin olive oil
• 3 tablespoons lemon juice, freshly squeezed
• 4 cloves garlic cloves, minced
• 6 sprigs fresh thyme sprigs
• 1 tablespoon dried oregano
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 0.5 cup feta cheese, crumbled for garnish(optional)

Instructions

1. 1

   Preheat your oven to 325°F (160°C) and line a large roasting pan with two long sheets of parchment paper crossing each other.

2. 2

   In a large mixing bowl, combine the lamb chunks, potatoes, olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.

3. 3

   Toss the ingredients thoroughly until the lamb and potatoes are evenly coated in the marinade.

4. 4

   Place the mixture in the center of the parchment paper and nestle the fresh thyme sprigs throughout the meat and potatoes.

5. 5

   Fold the parchment paper over the lamb to create a sealed parcel, then cover the roasting pan tightly with aluminum foil to trap the steam.

6. 6

   Bake in the oven for 2.5 to 3 hours until the lamb is tender enough to pull apart with a fork.

7. 7

   Carefully open the parcel, increase the oven temperature to 400°F (200°C), and roast for another 15 minutes to brown the edges.

8. 8

   Remove from the oven, discard the woody thyme stems, and serve immediately with the pan juices poured over the top.