Kleftiko — Slow-Roasted Parchment-Wrapped Lamb

Preheat your oven to 160°C. Cut the lamb into large chunks, about 5-6 cm.

Peel and quarter the potatoes. Slice the onion into thick wedges. Mince the garlic. Quarter the tomatoes.

In a large bowl, combine the lamb, potatoes, onion, garlic, tomatoes, Greek olive oil, rigani, salt, and pepper. Squeeze the juice from half of the lemon over the mixture. Mix everything well with your hands.

Lay out a large piece of parchment paper on a baking tray. Place half of the lamb and vegetable mixture in the center of the parchment. Crumble half of the feta cheese over it. Repeat with another piece of parchment for the remaining ingredients.

Fold the parchment paper over the mixture, sealing the edges tightly to form a secure packet. You can twist the ends or fold them under to ensure no steam escapes.

Bake for 3 hours, or until the lamb is very tender and easily pulls apart with a fork.

Carefully open the parchment packets (watch out for steam!). Serve immediately with the remaining lemon wedges.