Can I marinate the lamb ahead?

Felicity's recipe I first followed asked me to do this for 12 hours, but as I found it last minute I didn't and the flavours were so good I've not bothered since! But, if you want to do, especially if it will help you get ahead. This whole dish can be assembled the night before and kept in the fridge, perfect if you are expecting guests. As a serves four, I think it is a lovely different thing to make if your parents are visiting, for example!

What is the easiest way to serve the Lamb Shoulder Kleftiko?

I'm not going to lie, as with many slow cooked meat dishes there is not an elegant way to serve this Greek lamb, so what I usually do is arrange it on a serving platter for everyone to help themselves. The veggies are easy; just spoon them out, throw away the lemon shells and squeeze the roasted garlic out of the skins. Then I shred the lamb with two forks and add it to the other half of the platter, discarding the bones and any fatty pieces of sinew before the meat arrives at the table.

Lamb Shoulder Kleftiko | Rachel Phipps

Name: Lamb Shoulder Kleftiko
Prep time: 15 min
Cook time: 4 h 20 min
Total time: 4 h 35 min
Cuisine: Greek
Ingredients: 1.2kg bone-in lamb shoulder; 1 tbsp olive oil; 1/2 tbsp flaky sea salt; 1 tsp ground cinnamon; 1 tsp dried oregano; 5 cloves garlic, crushed; juice of 1 lemon; 2 large waxy potatoes; 1 red onion; 1 red pepper; large handful cherry tomatoes; 1 lemon; 1 head garlic; 1 dried bay leaf; 200ml water

Description

This Greek-style recipe for Lamb Shoulder Kleftiko slow cooks marinated lamb shoulder until it is fall-apart tender on a bed of vegetables and potatoes so they absorb all the delicious cooking juices. Best served with thick Greek yogurt and flatbreads!

Ingredients

Scale

For the Lamb Shoulder

1.2kg bone-in lamb shoulder
1 tbsp olive oil
1/2 tbsp flaky sea salt
1 tsp ground cinnamon
1 tsp dried oregano
5 cloves garlic, crushed
juice of 1 lemon

For the Kleftiko

2 large waxy potatoes
1 red onion
1 red pepper
large handful cherry tomatoes
1 lemon
1 head garlic
1 dried bay leaf
200ml water

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Instructions

Pre-heat the oven to 160C.
Cut the potatoes into large chunks and arrange in the bottom of a 24cm round casserole dish with the red onion (peeled and cut into wedges), pepper (deseeded and again, cut into wedges) and the cherry tomatoes. Squeeze the lemon juice over the top and add the empty lemon shells. Cut the garlic head around the equator and add that too, along with the bay leaf. Pour over the water.
Place the lamb shoulder on top of the vegetables. Whisk together the marinade ingredients and pour it over the top, using your hands to rub it all over and into any crevices.
Tuck a piece of baking parchment around the lamb before putting on the lid and slow cooking for 4 hours.
Remove the lid and the baking parchment, and turn the oven up to 220C. Return the lamb to brown the outside, then remove it to a platter to rest under a piece of foil. Return the vegetables for a final 10 minutes.

Notes

To serve, I usually arrange it on a serving platter for everyone to help themselves. Spoon out the vegetables, throw away the lemon shells and squeeze the roasted garlic out of the skins. Shred the lamb with two forks and add it to the other half of the platter, discarding the bones and any fatty pieces of sinew before the meat arrives at the table.