Preheat your oven to 160°C (320°F). In a large bowl, mix the olive oil, lemon juice, oregano, cinnamon, salt, and pepper. Stir well to combine, creating a fragrant marinade that will tenderize and flavour the lamb.

Place the lamb in the bowl with the marinade. Rub the marinade thoroughly over the lamb, ensuring all sides are well coated. For best results, allow the lamb to marinate for 1 hour or longer, if time permits, for a deeper flavour infusion.

In a large baking dish or roasting pan, layer the quartered potatoes, sliced onions, and whole garlic cloves. Season lightly with salt and pepper, and arrange the rosemary sprigs on top. This bed of vegetables will absorb the lamb juices as it cooks.

Place the marinated lamb on top of the vegetable layer in the baking dish. Pour the white wine over the lamb and vegetables to add moisture and enhance the depth of flavour during the slow cooking process.

Wrap the entire baking dish tightly with parchment paper, followed by aluminium foil, creating a sealed parcel. This will allow the lamb to cook slowly in its own steam, achieving tenderness and preserving moisture.

Place the baking dish in the preheated oven and bake for 3 to 3.5 hours. This slow cooking is essential to achieve the signature “fall off the bone” texture of traditional Kleftiko.

After 3 hours, remove the foil and parchment to allow the lamb to brown. Increase the oven temperature to 200°C (400°F) and roast uncovered for an additional 20-30 minutes until the lamb and potatoes are golden.

Remove from the oven and let rest for 10 minutes. Serve the lamb with its roasted vegetables, crumbled feta cheese, and a side of fresh crusty bread or warm pita for an authentic Greek dining experience. The tender lamb, infused with Mediterranean herbs and spices, pairs wonderfully with a simple Greek salad.