Slow Roasted Lamb Shoulder - cooking recipe

Ingredients

3 1/2 lb lamb shoulder, trimmed
1 tbsp oil
2 tbsp fresh oregano leaves
1 tbsp white wine vinegar or verjus
2 1/4 lb baby red potatoes, cut into 1/3 inch slices
1 None medium onion, sliced
1/2 lb cherry tomatoes, halved
2 bulbs garlic, cloves separated, plus 3 cloves, minced

Preparation

Preheat oven to 325\u00b0F.
Rub lamb with 1 tsp oil. Season well. Sprinkle with oregano. Place in a roasting pan. Pour 1 cup water and vinegar around lamb. Cover tightly with foil and roast for 1 hour 30 mins.
Meanwhile, toss together remaining ingredients. Season well. Arrange around lamb, replace foil and cook for another 1 hour 30 mins.
To serve, transfer lamb to a platter, cover loosely with foil and let rest for 10 mins. Return vegetables to oven. Cut meat into chunks and serve with vegetables and garlic cloves.