Kleftiko grec

With a small sharp knife, cut a few deep slits into each piece of lamb and push in the sliced garlic. In a bowl, mix the crushed garlic, lemon zest, half the lemon juice, half the olive oil, 2 tablespoons of the oregano, half the salt and half the pepper, then rub this all over the lamb. Cover and marinate in the fridge for at least 4 hours, ideally overnight — this is what carries the garlic-lemon flavour deep into the meat, not just on the surface.

• 2 kg lamb shoulder
• 8 cloves garlic
• 2 lemons (zest and half the juice)
• 40 ml olive oil (half)
• 2 tbsp dried oregano
• 1 tsp sea salt (half)
• 1/2 tsp black pepper (half)

✅ C'est prêt quand : the lamb smells strongly of garlic and lemon and has sat for at least 4 hours

Toss the potato wedges with the remaining olive oil, the remaining lemon juice, the remaining salt and pepper, and the bay leaves. Set them aside while you build the parcel; they will cook underneath the lamb and soak up all its juices.

• 1 kg potatoes
• 40 ml olive oil (remaining)
• 1 lemon juice (remaining)
• 1 tsp sea salt (remaining)
• 1/2 tsp black pepper (remaining)
• 2 bay leaves

✅ C'est prêt quand : the potato wedges are evenly coated in oil, lemon and seasoning