Light kleftiko: lamb and potatoes baked in parchment with lemon

Ingredients

For 1 serving

• Leg of lamb130 g
• Potatoes200 g
• Carrots80 g
• Red onion50 g
• Garlic2 cloves
• Lemon juice20 ml
• Dried oregano1 teaspoon
• Rosemary2 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

In season: March – May

Method

1. Preheat a conventional oven to 170 °C. Trim any visible fat from the lamb leg and cut it into pieces of about 4 cm; rub it with the crushed garlic, lemon juice, dried oregano, salt and black pepper.
2. Peel the potatoes and carrots and cut them into pieces of about 3 cm; cut the red onion into wedges.
3. Lay a large sheet of baking paper in a baking dish, put the potatoes, carrots and onion in the centre, season and lay the lamb with its seasoning and the rosemary on top. Drizzle with the extra virgin olive oil.
4. Seal the parcel well, folding the edges over several times so the steam stays in and the meat cooks in its own juices. Bake for 1 hour 35 minutes.
5. Open the parcel and cook for 10 more minutes, until the potatoes and lamb are golden on top and the meat pulls apart with a fork. Serve with the cooking juices.