Greek lamb kleftiko, your thoughts please

I'm going to be making it Sunday, have done it before and would appreciate any thoughts and comments from you cooks on what I'm planning on doing.
First, short history on kleftiko, sometimes spelled klephtiko, from the Greek root "to steal". Kleftiko literally was 'stolen' meat during the Greek uprising against the Turks in the 1820s, where Greek 'bandits' or 'guerillas' hiding in the hills would steal a lamb and cook it overnight in a pit so the odors wouldn't escape and give their position away.
Today, it appears that there are as many ways to cook kleftiko as there are cooks making it.
Many of the 'modern' recs for kleftiko have it cooked either in parchment or foil packets, and what I'm proposing to do is cook it instead in a foil-lined baking tray that's tightly wrapped.
Also am going to marinate the lamb for around 3 hours with some herbs and garlic and when putting it in the baking tray, intend to keep it moist by adding plain yogurt in which I've mixing a little cumin, rosemary and oregano, this part of the procedure not in most kleftiko recs, and your comments on that will be welcome.
Intend to bake it at 275 F for maybe 2 hours, and will check it along the way to make sure it isn't overcooked.
Also, not necessarily "traditional", will add chunks of onion, portobellos and tomatoes to the pan.
So whatcha y'all think, triumph or disaster!

As a 'diner' rather than chef, it sounded brilliant before the mushrooms, tomato & onion and whilst in other dishes I'm more than happy to eat them, they felt like they overcomplicated a dish that really does speak strongly for itself. [EDIT: On reflection it's probably the mushrooms that felt slightly out of place, baked halved or quartered onions and baked tomatoes would make IMO a very good addition to the plate]

Re: keeping it moist, indeed this is a great feature of kleftico, but isn't it usually fatty enough not to worry about drying out, especially as you're effectively sealing in with foil?

... but as I said, it does sound wonderful

regards

Ian

Thanks for the comment Ian. Yes, maybe adding portobellos may be gilding the lily, and I'm gonna separate them out and use them as a side veggy.
I'm using boneless leg of lamb and it's not very fatty, but mainly what I wanted to do with the yogurt is use it as a kind of sauce or gravy and thought it wouldn't hurt to have it cooking with the lamb, guess I'll find out!

[Jenise]

Shel, I'm unfamiliar with the dish so had little offer, and Ian's comments were en pointe with anything I could have said. But now we all want to know: how did it turn out?

Shel, I'm unfamiliar with the dish so had little offer, and Ian's comments were en pointe with anything I could have said. But now we all want to know: how did it turn out?

Thanks for asking Jenise, did it last night and fortunately it turned out like I hoped it would.
I inserted slivers of garlic in the lamb during the marinade and that helped greatly with the final result. The plaine yogurt with the herbs mixed in also worked well and sprinkled some chopped fresh dill and the juice of a meyer lemon on top, also added quartered meyer lemons to the tray, and all worked well.
Cooked it about an hour and a half at 300F, my oven being an electric Viking and that was the right time for medium rare. Am adding this to recs to repeat.

Shel
Great news!
regards
Ian