Slow Roast Lamb - cooking recipe

Ingredients

3 1/2 lb leg of lamb or lamb shoulder
2 cloves garlic, cut into 10 thin slices
2 tbsp vegetable or olive oil
2 tsp dried oregano
2 tbsp lemon juice
3/4 cup chicken stock
1/3 cup dry white wine
2 3/4 lb potatoes, peeled, quartered
None None lemon wedges, to serve

Preparation

Preheat oven to 325\u00b0F. Place lamb in a large roasting pan. Using a small sharp knife, make 10 small incisions in top of lamb. Place a slice of garlic in each slit. Drizzle with oil and sprinkle with oregano. Season. Pour lemon juice, stock and wine into base of pan. Cover pan tightly with a layer of parchment paper then a layer of foil. Roast for 2 hours. Add potatoes to pan and cook, covered, for 1 hour and 45 mins.
Remove paper and foil. Cook for another 30 mins, or until lamb is very tender and potatoes are cooked. Transfer lamb to a large plate, cover with foil and let rest for 10 mins. Place potatoes in oven to keep warm.
Carve lamb and serve with potatoes. Drizzle with pan juices. Serve with lemon wedges.