Mediterranean

Lamb kleftiko with lemon roast potatoes
1. 

1 small onion, halved and sliced
2 carrots, diced
1 lemon, juiced
350g lamb neck fillets, cut into small chunks
Half tsp ground cinnamon
Half small bunch oregano, plus a little to finish
2 cloves garlic, bashed
4 tomatoes, roughly chopped
200ml chicken stock

LEMON ROAST POTATOES
700g potatoes, peeled and cut into small chunks
groundnut oil
Half a lemon, zested
Maldon sea salt

TO SERVE
100g feta, crumbled

Heat the oven to 160C.

Put the all the ingredients in a small casserole with a lid. Toss everything then season well. Put a double sheet of foil between the pot and lid then put the lid on and scrunch the foil around the pot to make an airtight seal. Cook for an hour and a half.

Meanwhile cook the potatoes in boiling salty water until just tender then drain well. After an hour and a half turn up the heat to 180C and take off the lid and foil.

Put a shallow roasting tin in the oven with 2 tbsp oil for 5 minutes to heat up. Add the potatoes and toss in the hot oil Keep cooking the lamb and potatoes for another 30 minutes until the potatoes are golden and crisp (take out the lamb after 30 minutes and keep cooking the potatoes if needed).

To finish, sprinkle the lamb with the feta and a little more oregano. Toss the crispy potatoes with the lemon zest and sea salt and serve with the lamb.

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