Tomato and Onion Lamb Kleftiko

Ingredients

• 2 lbs Lamb shoulder, cut into large chunks
• 4 large Vine-ripened tomatoes, chopped
• 10 whole Shallots, peeled and halved
• 4 cloves Garlic cloves, smashed
• 0.25 cup Extra virgin olive oil
• 1 tablespoon Dried oregano
• 2 tablespoons Lemon juice
• 0.5 cup Kefalotyri or Feta cheese, cubed
• 0.5 cup Dry white wine
• 1 to taste Salt and black pepper

Instructions

1. 1

   Preheat your oven to 325°F (160°C) and prepare a large piece of parchment paper inside a deep baking dish.

2. 2

   In a large bowl, toss the lamb chunks with olive oil, lemon juice, oregano, salt, and pepper until well coated.

3. 3

   In a separate pan, lightly sear the shallots over medium heat for 5 minutes until they begin to caramelize.

4. 4

   Place the seasoned lamb, caramelized shallots, chopped tomatoes, and garlic into the center of the parchment paper.

5. 5

   Pour the white wine over the mixture and top with the cubes of cheese.

6. 6

   Fold the parchment paper tightly over the meat and vegetables to create a sealed parcel, then cover the dish with foil.

7. 7

   Bake for 3 hours until the lamb is fork-tender and the tomatoes have formed a rich, thick sauce.

8. 8

   Open the parcel carefully to avoid the steam and serve immediately with crusty bread to soak up the juices.