Lamb Kleftiko

Step 1

Set the oven to 325°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Pat the lamb shoulder dry with paper towels, then rub all over with 3 tablespoons olive oil until the entire surface glistens.

Step 3

Sprinkle the lamb generously with salt and pepper on both the top and bottom sides, pressing gently so seasoning sticks.

Step 4

Crush the 8 garlic cloves with the flat side of a knife, leaving the skins on — you'll hear a crack as they flatten.

Step 5

Slice the 2 lemons into thin rounds about 1/4 inch thick, moving your knife straight down through the fruit.

Step 6

Tear off two 24-inch-long sheets of parchment paper and lay them overlapping in an X shape on your countertop.

Step 7

Place the lamb shoulder in the center of the parchment, then scatter the crushed garlic cloves and lemon slices on top.

Step 8

Sprinkle the 2 teaspoons dried oregano over the lamb, covering the surface evenly.

Step 9

Fold the edges of the parchment up and over the lamb, then fold and crease the edges tightly to seal the package completely.

Step 10

Transfer the sealed parchment package to a 9-by-13-inch baking dish, keeping the sealed seam facing up.

Step 11

Place the baking dish in the preheated oven and roast for 2.5 to 3 hours — the parchment will puff slightly and the lamb will become very tender when pierced with a fork.

Step 12

Remove the baking dish from the oven and let it rest for 10 minutes before carefully opening the parchment (steam will escape — keep your face back).

Step 13

Transfer the lamb to a cutting board and shred it into large chunks with two forks, pulling the meat apart along its natural grain.

Step 14

Pour the cooking liquid from the parchment into a small bowl and serve it on the side for spooning over the meat.