Entree: Greece – Greek Pontic Cuisine – Ποντιακό Κλέφτικο ➤ Pontiakó Kléftiko (Slow-baked, herb-scented lamb sealed and roasted until meltingly tender with potatoes and onions)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs 30 min

Total 3 hrs 50 min

Ingredients

- 3.5 lb (1.6 kg) bone-in lamb shoulder, trimmed and cut into large chunks
- 1 cup (240 ml) dry white wine
- 1/4 cup (60 ml) fresh lemon juice
- 1/4 cup (60 ml) extra-virgin olive oil
- 6 garlic cloves, minced
- 2 tbsp (8 g) dried oregano
- 1 tsp (6 g) sea salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 medium onions, sliced
- 2 lb (900 g) potatoes, peeled and cut into large wedges
- 2 bay leaves
- 1/4 cup (15 g) chopped fresh parsley
- 1 tsp (2 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves (optional)
- 2 roma tomatoes, quartered (optional)
- Kitchen twine and large sheets of parchment paper or heavy-duty foil for sealing (no measurement required)

Instructions

1. In a large bowl combine the white wine, lemon juice, olive oil, minced garlic, oregano, salt, and pepper; add the lamb pieces and toss to coat. Cover and marinate in the refrigerator at least 2 hours or overnight for best flavor.
2. Preheat the oven to 325°F (160°C). On a large sheet of parchment or foil, arrange half the onions and half the potato wedges, place the marinated lamb on top, tuck bay leaves and tomato quarters around, sprinkle with thyme if using, add remaining onions and potatoes, pour any remaining marinade over everything, fold the parchment/foil into a tight sealed parcel and tie with kitchen twine to hold.
3. Place the sealed parcel on a roasting pan and roast in the preheated oven 3 to 3 1/2 hours, until the lamb is very tender and the potatoes are cooked through. Carefully open the parcel (watch for steam), sprinkle parsley over the contents, adjust seasoning, and serve the lamb and potatoes family-style straight from the parchment.