Name: Kleftiko, Greek salad and tzatziki
Total time: 18000 s
Yield: 6
Ingredients: 1 onion; 4 clove garlic; 3 bay leaf; 2 cinnamon stick; 6 Maris Piper potato; 1 lamb shoulder; 200 gram Piccolo vine tomato; 2 sprig fresh oregano; 100 gram barrel-aged feta; 1 bag Italian salad mix; 3 tablespoon pickled red onions; 1/2 cucumber; 4 tablespoon tzatziki

Step 1

Preheat the oven to 160°C/140°C fan/ gas mark 3. Put the onion (1) , garlic (4 cloves) , bay leaves (3) , cinnamon sticks (2) and potatoes (6) into a deep baking tray and drizzle over 4 tbsp olive oil, coating the potatoes.

Step 2

Place the lamb shoulder (1) on top and nestle the tomatoes (200 g) and oregano sprigs (2 sprigs) around the sides. Drizzle with 6 tbsp olive oil and season with salt and pepper.

Step 3

Cover the lamb with foil, sealing tightly around the baking tray. Place in the oven on the middle shelf and cook for 4½ hours. Take the lamb out, remove the foil and place back in the oven for an additional 15 minutes. Remove from the oven and leave to rest for 15 minutes.

Step 4

While the lamb is resting, crumble the feta (100 g) over the salad leaves (1 bag) and toss with the pickled onions (30 g) , cucumber (1/2) and 2 tbsp extra virgin olive oil.

Step 5

Divide the kleftiko between serving dishes. Serve each with some of the salad and a good dollop of tzatziki (60 g) .

Kleftiko, Greek salad and tzatziki

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