Arni Kleftiko me Feta Fournou, Kapnisti Melitzana, kai Elies Marmelada

Marinate the Lamb: In a large bowl, combine the lamb pieces with fresh rosemary and oregano sprigs, sliced garlic, lemon slices, white wine, 50ml extra virgin olive oil, smoked paprika, dried Greek oregano, salt, and black pepper. Mix well, ensuring the lamb is thoroughly coated. Cover and refrigerate for at least 4 hours, or preferably overnight.

Prepare for Braising: Preheat oven to 160°C (325°F). Remove lamb from marinade, reserving the marinade. Sear the lamb pieces in a heavy-bottomed pan over medium-high heat until nicely browned on all sides.

Assemble Kleftiko: Place the seared lamb and reserved marinade into a large piece of parchment paper or a baking dish. Seal tightly with parchment paper and then foil to create a packet, or cover the baking dish securely. This traditional method allows the lamb to steam and braise in its own juices, becoming incredibly tender.

Slow Braise the Lamb: Bake for 3.5 to 4 hours, or until the lamb is fall-apart tender. The exact time may vary depending on the thickness of the lamb pieces.

Prepare Smoked Eggplant Puree: While the lamb braises, char the eggplants directly over an open flame on a gas stove, under a broiler, or on a grill until the skin is completely blackened and the flesh is very soft. Turn frequently for even charring.

Finish Eggplant Puree: Once charred, place the hot eggplants in a bowl and cover tightly with plastic wrap for 10-15 minutes to steam, making the skin easier to peel. Peel the skin, discard, and scoop the smoky flesh into a food processor. Add 2 tablespoons extra virgin olive oil, minced garlic, lemon juice, salt, and white pepper. Process until very smooth and creamy. Set aside.

Prepare Baked Feta: About 20 minutes before the lamb is ready, place the feta block in a small oven-safe dish. Drizzle with 1 tablespoon extra virgin olive oil, sprinkle with dried Greek oregano and red pepper flakes (if using). Bake in the same oven as the lamb for 15-20 minutes, or until warmed through and slightly softened.

Prepare Kalamata Olive Marmalade: Pit the Kalamata olives if not already pitted. In a small saucepan, combine pitted olives, red wine vinegar, granulated sugar, 1 tablespoon extra virgin olive oil, and fresh thyme sprig. Bring to a gentle simmer over medium-low heat and cook for 15-20 minutes, stirring occasionally, until the liquid has reduced and thickened into a syrupy consistency. Remove the thyme sprig. For a smoother marmalade, you can lightly pulse it with an immersion blender or food processor, but a slightly chunky texture is also desirable.

Serve: Carefully open the parchment/foil packet, being mindful of the steam. Transfer the lamb to serving plates. Spoon a generous portion of the smoked eggplant puree alongside. Place a piece of the warm, baked feta next to the lamb. Drizzle the Kalamata olive marmalade over and around the dish. Garnish with fresh oregano leaves and lemon zest. Serve immediately.