2 kid shoulders, boned
Juice of 1 lemon
Salt and pepper to taste
250g/9oz potatoes, diced
1 bunch spring onions, trimmed and finely chopped
2 long, thin green pepper, seeded and finely diced
250g/9oz tomatoes, skinned, seeded and finely chopped
60g/21/4oz pine nuts
1 bunch dill, finely chopped
150g/51/2oz St Michael cheese or Parmesan, diced
40 tender vine leaves
Preheat oven to 180C/350F/Gas 4.
Lay shoulders out on a board. Rub with lemon juice and season. Set aside, covered with a damp cloth.
Blanch potatoes in boiling water. When par-boiled, remove from pot and drain. In a large bowl, mix with spring onions, peppers, tomatoes, pine nuts, dill and cheese. Season.
Lay kid on board, skin-side down, and spread potato mixture over meat. Roll shoulders up, trying to keep all the ingredients inside. Wrap in vine leaves, then wrap with a few layers of parchment paper. Finally, wrap in foil. The better you wrap them, the more moist the kid will be.
Roast for two to three hours, until the meat is cooked through.
Allow to cool for about 30 minutes before unwrapping. Slice meat, dress it with the cooking juices and eat with a runner-bean salad.
'Real Greek Food' by Theodore Kyriakou & Charles Campion is published by Pavilion, £14.99; 'The Real Greek at Home' is published by Mitchell Beazley, £20; Kyriakou is doing cookery demos at Harvey Nichols stores from 3 August, for details, tel: 020 7201 8689Reuse content