Lamb Kleftiko with Greek Salad

Serves: to serve 6

Prep Time: 10 Minutes + waiting

Cook Time: 5 Hours 20 Minutes

Ready In: 5 hrs 30 mins
+ waiting

FOR THE LAMB

6 cloves - garlic

- salt and pepper

3 tablespoons - oregano

1 tablespoon - rosemary

2 - lemons

½ teaspoon - ground cinnamon

3 tablespoons - olive oil

4lb 4oz - leg of lamb

2lb 2oz - Desiree potatoes

5 - bay leaves

FOR THE MINT YOGHURT

9 oz - natural Greek yogurt

- juice from ½ lemon

1 tablespoon - olive oil

handful - fresh mint leaves - shredded

FOR THE SALAD DRESSING

1 tablespoon - red wine vinegar

3 tablespoons - extra virgin olive oil

1 teaspoon - Dijon mustard

- salt and pepper

FOR THE GREEK SALAD

4 oz - baby spinach

small bunch - parsley

½ - red onion

7 oz - cherry tomatoes

½ - cucumber

3 oz - black kalamata olives

Peel the garlic, then crush together the garlic cloves and 1 teaspoon of salt using a pestle and mortar. Roughly chop the oregano and the rosemary and zest one of the lemons. Add the herbs and zest to the garlic along with the cinnamon and a few twist of black pepper. Crush the ingredients a little more then stir through 2 tablespoons of virgin olive oil.
Using the point of a sharp knife, create lots of slots all over the lamb, and rub all over with the paste, pushing it deep into the holes. Place the lamb in a large food bag, squeeze in the juice of two lemons and place in the fridge to marinate overnight.
The following day, take the lamb out of the fridge at least one hour before you want to cook it. While it's coming to room temperature, wash the potatoes (but do not peel them) and quarter them. On a flat worktop, lay 2 long pieces of aluminium foil - one widthways, the other lengthways to form a cross. On top of that, lay 2 long pieces of baking parchment (a.k.a. parchment paper, bakery release paper, bakery paper, baking paper, greaseproof paper or butter paper).
Place the potato wedges in the centre of the parchment and toss olive oil over. Season to taste with salt and freshly ground black pepper. Lift up the sides of the foil, then pour the marinade from the lamb over the potatoes and add the bay leaves. Set the lamb on top of the potatoes and scrunch the foil together tightly to completely enclose the lamb in a tight 'pouch'. Lift the whole package into a roasting tin and roast in a preheated moderate oven (Mk 3 - 325ºF - 170ºC) for 4½ hours until the lamb is super-tender.
Remove the roasting tin from the oven and increase the temperature to hot (Mk 7 - 425ºF - 220ºC). Unwrap the parcel and tuck the foil and parchment under the rim of the tin. Baste the lamb with the juices and return to the oven for a further 20 minutes until the meat is browned. Remove the lamb from the tin, wrap in aluminium foil and keep warm. Turn the potatoes over and return to the oven for 30 minutes, then season if required.
While the potatoes are finishing cooking, stir together all the ingredients for the yogurt. Make the salad dressing by combining the red wine vinegar, oil, mustard, salt and freshly-ground black pepper. For the Greek Salad, cut the ½ cucumber lengthways and, using a spoon, scrape out the seeds from the middle, then cut into slices crossways. Roughly chop the parsley, finely slice the ½ onion, halve the cherry tomatoes. If the olives have stones, remove them then quarter the olives. Toss together all the salad ingredients, adding the dressing when you are ready to eat.
Serve the lamb with the potatoes and meat juices, with the Greek salad and the Mint yogurt on the side.