Lemon Oregano Lamb Kleftiko

• Lamb Shoulder(800 g)
• Potato(4)
• Onion(2)
• Garlic(4 cloves)
• Tomato(3)
• Lemon(1)
• Olives(120 g)
• Feta(120 g)
• Olive oil(2 tbsp)
• Tomato paste(1 tbsp)
• Oregano(2 tsp)
• Rosemary(1 tsp)
• Bay leaf(2)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Beef Stock(400 ml)
• Fresh parsley(15 g)optional

Method

1. 1

   Cut {Lamb Shoulder} into large irregular chunks. Peel and cut the {Potato} into thick pieces. Slice the {Onion}, finely chop the {Garlic}, chop the {Tomato}, and cut the {Lemon} into wedges.

   ~15 min

2. 2

   Heat {Olive oil} in a large heavy pot over medium-high heat. Add the {Lamb Shoulder}, season with {Salt} and {Black pepper}, and cook until lightly browned on several sides.

   ~10 min

3. 3

   Add the {Onion} and cook until softened. Stir in the {Garlic}, {Tomato paste}, {Dried Oregano}, and {Rosemary} for 1 minute, then add the {Tomato}, {Beef Stock}, and {Bay Leaves}.

   ~10 min

4. 4

   Stir in the {Potato}, {Lemon}, and {Kalamata Olives}. Bring to a gentle bubble, cover, and simmer until the lamb is very tender and the potatoes are soft.

   ~50 min

5. 5

   Remove the lid and simmer until the sauce thickens slightly and clings to the lamb and potatoes. Break over the {Feta} and scatter with {Fresh parsley} before serving.

   ~5 min