Kleftiko Shoulder of Lamb

Описание: A slow cooked recipe from Claire Thomson that's perfect for Easter or any Sunday Lunch! You will need:

Around 1.5kg bone-in lamb shoulder (about half a shoulder), or use lamb shanks or if you prefer

For the Marinade:
2 lemons
2 tbsp olive oil, plus extra to serve
A glass of dry red wine
4 whole cloves garlic, peeled and bashed a little
1 tbsp dried oregano
1 tbsp coriander seeds, crushed a little
Big pinch of ground cinnamon
1 tsp salt, or more to taste

800g medium waxy potatoes, peeled and cut into quarters

Method:

1. About 4 - 8 hours before you plan to roast the lamb, marinade it. Combine the juice of 1 lemon, olive oil, wine, garlic cloves, oregano, cinnamon, coriander seeds, pepper and salt. Pour the marinade over the lamb and massage well to coat all over. Cover in a bowl and refrigerate overnight or throughout the day.

2. Set your top oven to 220-230 degrees and your bottom oven to 150 degrees.

3. Place the lamb in a heavy-duty lidded casserole pan adding all the marinade to the pan. Cover with the lid and place in the top oven. Bake for 20 minutes then move into the bottom oven for 1.5 hours.

4. With the lamb having cooked for 1.5 hours add the potatoes to the casserole pan. Cover and continue baking for another 45 minutes to an hour (even more if necessary) until the meat is completely tender and easy to carve with a knife and fork and the potatoes are cooked and meltingly soft.

5. Uncover the casserole and if you like you can then bake for further 25 – 30 minutes back in the top oven to char and colour the skin of the lamb.

6. Remove from the oven, squeeze over the juice of the remaining lemon, add a slosh more olive oil and rest for at least 10 minutes before serving.

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