Lamb kleftico with lemon roast potatoes

I wasn't sure if it was going to be worth my time spending about 2 1/2 hours on a recipe that is only meant to feed two, but I'm glad that I did. This is a slow-cooked take on a Greek dish using lamb neck fillet, flavoured with tomatoes, lemon juice, cinnamon and oregano. I forgot to purchase the fresh oregano which the recipe called for and used dry instead, and the dish was still quite flavourful. The sauce had a softly sharp tang from the lemon, but this was offset nicely by the cool, salty feta cheese sprinkled on just before serving. The simple accompaniment of small roasted potatoes, tossed before serving with lemon zest and sea salt was very good and I'll definitely be keeping this one for future use.

This recipe was also printed in the May 2011 issue of BBC Olive magazine.