Ingredients:

• 2 lbs (900g) lamb shoulder, cut into large chunks
• 4 cloves of garlic, minced
• 2 lemons (juice and zest)
• 1 cup olive oil
• 2 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper, to taste
• 2 large potatoes, cut into thick slices
• 1 onion, sliced
• Fresh herbs (like rosemary) for garnish (optional)

Instructions:

1. Marinate the Lamb: In a large bowl, combine the minced garlic, lemon juice, lemon zest, olive oil, oregano, thyme, salt, and pepper. Add the lamb pieces, ensuring they are well coated. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
2. Prepare the Potatoes: Preheat your oven to 350°F (175°C). In a roasting pan, spread the sliced potatoes and onions evenly.
3. Assemble the Dish: Place the marinated lamb on top of the potatoes and onions. Pour any remaining marinade over the lamb and vegetables.
4. Seal and Cook: Cover the pan tightly with aluminum foil, creating a seal to retain moisture. Bake for about 3 hours, until the lamb is tender and falls off the bone.
5. Serve: Carefully remove the foil and let it rest for a few minutes. Garnish with fresh herbs if desired, and serve with crusty bread or a side salad.

Enjoy your delicious Kleftiko!