Grandad’s Kleftico

Serves 6 Prep Time: 3 Hours – Plus Marinating


  • 750g waxy potatoes, cut into chunks
  • 2 large onions, divided in 4
  • 1 red pepper, deseeded and cut into chunks
  • 1 bay leaf
  • 5 sprigs fresh oregano
  • 1 bulb of garlic cut in half through the middle
  • 300g medium vine tomatoes, quartered
  • 4tbsp extra virgin olive oil
  • 1 x 2kg lamb shoulder, bone in
  • 200ml white wine
  • 200ml chicken stock
  • Pared zest of a lemon and juice of half
  • For the salad:
  • 200g greek feta
  • 100g black olives
  • 3 small cucumber, halved lengthwise and sliced
  • 250g cherry tomatoes, halved
  • 1 red onion, thinly sliced
  • 1 tbsp red wine vinegar
  • 3 tbsp extra virgin olive oil
  • Sea salt and freshly ground black pepper
Preheat the oven to 160c. Line a large ovenproof casserole dish with parchment so it hangs over all sides. Put the potatoes in the dish along with the onions, pepper, bay, oregano, garlic, tomatoes and 2 tablespoons of olive oil.
Add the lamb, wine and stock with the remaining 2 tablespoons of oil, then wrap the sides of the baking parchment over the top.
Cover the whole tray with foil and roast for 2 ½ hours then uncover the dish and increase the oven to 220c, add the lemon and roast for a further 30 minutes until really tender and juicy and golden.
For the salad. Add the ingredients in a large mixing bowl and toss to combine.
Serve the lamb on a platter to the table alongside the salad and allow everyone to help themselves.