Ingredients
- 3½ lb bone-in lamb shoulder, cut into 4 large pieces
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp dried Greek oregano
- ⅓ cup olive oil
- ¼ cup lemon juice
- 8 cloves garlic, halved
- 2 lb Yukon Gold potatoes, cut into wedges
- 1 red onion, cut into wedges
- 1 green bell pepper, cut into strips
- 2 ripe tomatoes, cut into wedges
- 1 sprig fresh rosemary
- ½ cup dry white wine
- 6 oz feta cheese, cut into slabs
Method
- Rub the lamb with the salt, pepper, oregano, half the olive oil, the lemon juice and garlic. Let it sit 30 minutes, or refrigerate overnight.
- Heat the oven to 325°F. Lay two long overlapping sheets of parchment, then foil, across a large roasting pan.
- Toss the potatoes, onion, bell pepper and tomatoes with the remaining oil and spread them in the pan. Set the lamb and any marinade on top with the rosemary and pour in the wine.
- Lay the feta over the lamb, then fold the parchment and foil over and crimp the edges tightly to seal.
- Roast until the lamb is very tender and pulls from the bone, about 3½ hours. It passes the safe 145°F early on; rest it at least 3 minutes before serving.
- Open the parcel, raise the oven to 425°F and roast 15 minutes more to brown the top. Serve with the potatoes and pan juices.
Notes
The sealed parcel is the point: the lamb steams in its own juices, as the klephts once cooked it in hidden pits.