Kleftiko with Lemon, Garlic and Oregano

Method

Marinate the lamb

1. Use a small sharp knife to make about 16 deep slits all over the lamb, then push a slice of garlic into each one.

2. In a small bowl, whisk the 80 ml olive oil, lemon juice, oregano, cinnamon and thyme (if using), 2 tsp salt and the pepper.

3. Rub the marinade all over the lamb, working it into the slits. Cover and refrigerate for at least 4 hours, ideally overnight.

4. Take the lamb out of the fridge 30 minutes before cooking so it loses its chill.

Build the parcel

5. Preheat the oven to 160°C. Lay a large sheet of foil in a deep roasting tin, then a sheet of baking paper on top, leaving plenty of overhang on every side to fold and seal.

6. Toss the potato wedges with 2 tbsp olive oil and 1 tsp salt and spread them over the paper.

7. Place the lamb on the potatoes along with any marinade left in the dish. Tuck the tomatoes, onion (if using) and bay leaves around it, then pour the stock over everything.

Slow-roast and brown

8. Bring the paper up over the lamb and fold the edges together tightly, then fold the foil over and crimp it to seal completely. Roast for 3 hours 45 minutes, until the meat pulls away from the bone.

9. Carefully open the parcel, avoiding the steam, and fold the paper back. Scatter the feta over the potatoes, turn the oven up to 200°C and roast uncovered for 25 minutes until the lamb and potatoes are golden.

10. Rest for 10 minutes, then pull the lamb into chunks and serve with the potatoes, pan juices, lemon wedges, chopped herbs and tzatziki or a Greek salad.