Recipes: Lamb Kleftiko with lemon roast potatoes

Try a little Greek flavour for your roast and using this great-value cut means it won't cost as much as usual either

• 1 small onion , halved and sliced
• 2 carrots , diced
• 1 lemon , juiced
• 350g lamb neck fillets, cut into small chunks
• ½ tsp ground cinnamon
• ½ small bunch oregano , plus a little to finish
• 2 garlic cloves , bashed
• 4 tomatoes , roughly chopped
• 200ml chicken stock
• 100g feta cheese , crumbled

FOR THE LEMON ROAST POTATOES

• 700g potatoes , peeled and cut into small chunks
• groundnut oil
• ½ lemon , zested
• Maldon salt

  

  1. Heat the oven to 180C/fan 160C/gas 4. Put the first 9 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 11/2 hours.
  2. Meanwhile cook the potatoes in boiling salty water until just tender then drain well.
  3. After 11/2 hours turn up the heat to 200C/fan 180C/gas 6 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.

  Cheap cuts

  Lamb neck is an unusual cut that can be either slow-cooked to melting tenderness or griddled and served slightly pink.

  PER SERVING

  978 kcalories, protein 50,1g, carbohydrate 77,6g, fat 54 g, saturated fat 24,2g, fibre 8,9g, salt 3,14 g