Traditional Greek Lamb Kleftiko

Ingredients

• 4 lbs Leg of lamb, bone-in, cut into large chunks
• 2 lbs Potatoes, peeled and cubed
• 6 cloves Garlic cloves, slivered
• 0.5 cup Extra virgin olive oil
• 2 lemons Lemon juice, freshly squeezed
• 2 tablespoons Dried Greek oregano
• 3 sprigs Fresh rosemary sprigs
• 7 oz Kefalotyri or Graviera cheese, cubed
• 1 tablespoon Sea salt
• 1 teaspoon Black pepper, freshly ground
• 1 large Red bell pepper, sliced(optional)

Instructions

1. 1

   Preheat your oven to 325°F (160°C) and prepare a large roasting tin.

2. 2

   In a large mixing bowl, combine the lamb chunks, potatoes, olive oil, lemon juice, oregano, salt, and pepper, tossing thoroughly to coat.

3. 3

   Use a small knife to make incisions in the lamb meat and insert the slivered garlic cloves into the slits.

4. 4

   Lay two long pieces of parchment paper in a cross shape inside the roasting tin, leaving enough overhang to fold over the top.

5. 5

   Transfer the lamb and potato mixture onto the parchment, then nestle the cheese cubes and rosemary sprigs throughout the meat.

6. 6

   Fold the parchment paper tightly over the lamb to create a sealed parcel, then tie with kitchen twine or cover the whole tin tightly with foil to trap the steam.

7. 7

   Roast in the oven for 3.5 to 4 hours until the meat is incredibly tender and falling off the bone.

8. 8

   Open the parchment carefully, increase the heat to 400°F (200°C), and roast for another 15 minutes to brown the potatoes and lamb surfaces.