Kleftiko

by Ed Halmagyi

Ingredients

  • 1.8kg lamb breast or shoulder, on the bone cut in large pieces
  • ½ cup extra virgin olive oil
  • ½ cup white wine
  • 8 cloves garlic, cut in slivers
  • 1 bunch oregano, picked
  • 3 lemons

Instructions

1 Season the lamb generously with salt and pepper.
2 Brown the lamb pieces in a hot frypan using a little of the olive oil. Once browned, transfer the lamb to a mixing bowl.
3 Deglaze the frypan with the white wine and add these juices to the bowl.
4 Add the garlic, oregano, the juice of 2 lemons and the third lemon chopped.
5 Make a parcel out of three 1m pieces of non-stick baking paper and wrap this around the lamb mix. Place this parcel in a baking tray.
6 Bake at 240°C for 20 minutes, then turn the oven down to 140°C for 1 hour, then turn the oven off and leave the lamb for another hour and a half.
7 Serve with potatoes and cucumber.

PROFESSIONAL TIP: You may need to pre-order lamb breast from your butcher, so plan your kleftiko a few days in advance.