Lamb Kleftiko

Ingredients

• •2 kg lamb shoulder, cut into large chunks
• •200 g feta cheese, cubed
• •400 g cherry tomatoes, halved
• •150 g Kalamata olives, pitted
• •1 large onion, sliced
• •4 cloves garlic, minced
• •2 tablespoons olive oil
• •1 teaspoon dried oregano
• •1 bay leaf
• •to taste Salt and pepper
• •125 ml dry white wine
• •2 tablespoons fresh parsley, chopped

Directions

1. 1Preheat oven to 160°C (320°F). Season lamb chunks generously with salt, pepper, and oregano.
2. 2Cut a large piece of parchment paper and arrange onion slices and garlic in the center.
3. 3Layer lamb, tomatoes, feta, and olives over the vegetables, drizzle with olive oil and white wine, and add bay leaf.
4. 4Fold parchment paper tightly to create a sealed parcel, then place on a baking sheet.
5. 5Roast for 2.5 to 3 hours until lamb is very tender and the parchment is puffed and golden.
6. 6Carefully open the parchment (watch for steam), transfer contents to a serving dish, and garnish with fresh parsley.
7. 7Serve hot with the cooking juices spooned over the lamb.

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