Light lamb kleftiko with potatoes and tomatoes

Ingredients

For 1 serving

• Lamb shoulder130 g
• Potatoes180 g
• Tomatoes120 g
• Red onion50 g
• Garlic1 clove
• Dried oreganoto taste
• Lemon juice15 ml
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

In season: May – September

Method

1. Preheat a conventional oven to 170 °C. Cut the lamb shoulder into pieces of about 4 cm, trimming off excess fat.
2. Peel the potatoes and cut them into chunks of about 3 cm; wash the tomatoes and cut them into wedges; peel the red onion and cut it into wedges.
3. In a bowl toss the lamb and vegetables with the sliced garlic clove, dried oregano, lemon juice, oil, salt and black pepper, mixing well with your hands.
4. Pile everything in the middle of a large sheet of baking paper set in a roasting tin and close the parcel, sealing the edges well so the steam stays inside and the meat cooks slowly in its own juices.
5. Bake for 75 minutes, until the lamb is very tender and flakes with a fork and the potatoes are soft.
6. Open the parcel carefully, watching out for the hot steam, and serve the meat and vegetables with the juices.