Kleftiko is a Greek dish and can be made with either a whole joint of lamb, leg or shoulder or cubed pieces of meat which is what I’ve used for this traybake.

Feta is also Greek and is optional, but it adds a nice, creamy texture and tangy flavour to the whole dish bringing all the flavours of succulent lamb, crispy potatoes, juicy tomatoes, and rich red peppers together.

Serves 4.

2 lemons, zested and juiced

2tsp lazy garlic

1tbs dried oregano

Salt and freshly ground black pepper

500g diced lamb leg, trimmed of fat.

1 bay leaf

300g of salad potatoes

4 tomatoes, sliced into quarters

1 red onion, sliced

2 red peppers, deseeded and chopped

100g low – fat feta

Fresh parsley, chopped to garnish

Method

Mix the lemon zest, juice, garlic, oregano salt and pepper.

Put the lamb in large food bag, tip in the marinade and the bay leaf, seal, then put in the fridge and leave to marinate for at least 2 hours or over- night.

Heat the oven to 180c, gas 4, 350f Cook the potatoes in boiling water for 5 – 10 minutes until starting to soften. Drain, then halve or quarter if large. Tip into the bag with the lamb along with the tomatoes, onion and peppers, then shake to coat in the marinade,

Cover the base of a deep roasting tin with a few sheets of foil, then a sheet of baking parchment.

Tip in the lamb mixture and the marinade, then bring the corners of the parchment and foil together and scrunch up to close the parcel.

Cook for 1 hour until the potatoes and lamb are tender. Open the parcel scatter over the feta and more salt and pepper. Cook the open parcel for 10 minutes more or until just browned.

Scatter over the chopped fresh parsley.

Serve with fresh vegetables.