Recipe OF THE WEEK
LAMB KLEFTIKO
Ready in: 3hrs 20mins Serves: 6–8 4½lb lamb shoulder (whole) 2 onions, thickly sliced 1 garlic bulb, broken into cloves 6 sprigs of fresh rosemary 6 sprigs of fresh thyme 2 large ripe tomatoes, thickly sliced 1 tbsp Greek dried oregano 6 Cyprus potatoes, cut into quarters lengthways Freshly squeezed juice of lemon 1 tbsp smoked paprika 100ml white wine Salt and freshly ground black pepper Olive oil, for drizzling 1 Preheat oven to 160°C / 325°F / Gas 3. 2 Drizzle a little oil into a roasting pan, scatter in the onions, garlic, half the rosemary, half the thyme and half the sliced tomatoes. Add a pinch of salt and pepper and half the oregano.
3 Place lamb on top. Arrange potatoes around edges. Drizzle a little olive oil over it all, and lemon juice. Season meat and potatoes with the paprika, remaining oregano, thyme and rosemary, and salt and pepper. Top with remaining tomato slices.
4 Add wine and 2 tablespoons of water to the pan (not over the meat) and cover with parchment paper, tucking edges inside pan before covering with foil, tightly sealing edges. Cook for 3 hours.
5 Remove from oven and rest it for 15mins while sealed. Turn oven up to 230°C / 450°F / Gas 8.
6 Remove foil and baking parchment, baste meat in juices and roast for 5mins to colour the meat.
7 Put lamb on platter with the potatoes. Skim fat off the cooking juices, then drizzle juices over the lamb before serving.
■ Orexi! by Theo A Michaels (Ryland Peters & Small)
A delicious slow-roast Easter feast from Greece