← Nouns Cooking · Greek

Ingredients

• 1.3 kg boneless lamb leg or shoulder, cut into large 5 cm chunks
• 80 ml Olive oil
• 1 Lemon, juiced
• 6 cloves Garlic, 2 crushed, 4 halved
• 1 tbsp mild mustard
• 1 tbsp Dried oregano
• 1 sprig Rosemary
• 1 kg Potato, peeled and cut into large chunks
• 2 red or green peppers, cut into chunks
• 1 Red onion, cut into wedges
• 2 Tomato, sliced
• 100 ml dry white wine
• 150 g graviera, kefalotyri or feta, cut into cubes
• 2 tsp Salt
• ½ tsp Black pepper

Method

1. Mix the oil, lemon juice, crushed garlic, mustard, oregano, salt and pepper in a big bowl. Add the lamb, rub the marinade in well, cover and chill for at least 2 hours, or overnight.
2. Heat the oven to 170°C (150°C fan, 340°F). Lay two long sheets of baking paper across each other in a deep roasting tin, leaving plenty hanging over the sides.
3. Pile the potatoes, peppers, onion and halved garlic in the middle, season lightly, then put the lamb and all its marinade on top. Tuck in the rosemary, lay the tomato slices over and pour in the wine.
4. Gather the paper up over the meat and twist or tie it shut with string so no steam can escape. Cover the whole tin tightly with foil.
5. Bake for 2½ hours, until the lamb is soft enough to pull apart with a fork.
6. Open the parcel, scatter the cheese over the lamb and turn the oven up to 200°C (180°C fan, 400°F). Bake uncovered for 20–25 min, until the cheese melts and the top browns.
7. Rest for 10 min, then serve straight from the paper with bread for the juices.

Tips

• The name means "stolen" lamb: the dish began with bandits cooking meat in sealed pits so no smoke gave them away. A tight seal is the whole trick.
• Shoulder is more forgiving and juicier than leg if you can get it.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish Dimitra's Dishes Diane Kochilas