Lamb Kleftiko

_{Step 1/4}

Prepare the Marinade

• 1 tsp Olive Oil
• 1 tbsp Lemon Juice
• 2 Garlic Clove
• 1/2 tsp Oregano
• 1/4 tsp Thyme
• 1/4 tsp Paprika
• 150g Lamb Shoulder

In a bowl, combine the olive oil, lemon juice, minced garlic, oregano, thyme, paprika, salt, and pepper. Add the lamb chunks to the marinade and mix well to coat. Let it marinate for at least 30 minutes, or preferably overnight in the refrigerator.

_{Step 2/4}

Assemble the Ingredients

• 150g Baby Potatoes
• 30g Cherry Tomatoes
• 1/4 Bell Pepper
• 1/2 Medium Zucchini

Preheat your oven to 160°C (320°F). Toss the potatoes, zucchini, bell pepper, and cherry tomatoes with a pinch of salt, pepper, and a drizzle of olive oil.  Place a large piece of parchment paper or foil on a baking tray. In the center, layer the vegetables and place the lamb on top. Fold the parchment or foil into a sealed packet to trap the steam.

_{Step 3/4}

Cook the Lamb Kleftiko

Fold the parchment paper or foil to create a sealed pouch, ensuring all the ingredients are enclosed. Place the pouch on a baking tray and bake in the preheated oven for 1.5 to 2 hours, or until the lamb is tender and cooked through.

_{Step 4/4}

Serve

Carefully open the pouch, being cautious of the steam. Plate the lamb and vegetables, spooning over any juices from the pouch. Serve immediately.