SLOW-COOKED GREEK LAMB & POTATOES WITH LEMON

2.5kg lamb leg or shoulder 1.5kg potatoes, peeled and halved (quartered if large) 2 brown onions, quartered 125ml (½ cup) chicken stock 2 tbsp extra virgin olive oil, plus extra to serve juice 1 lemon 1 tsp dried Greek oregano leaves leaves of 2 rosemary sprigs sea salt and black pepper steamed green beans, to serve Preheat oven to 120°C/100°C fan-forced. Score fat on top of lamb in a diagonal pattern. Place potato and onion in a large roasting tin and drizzle with stock. Place lamb on top and drizzle with oil and half lemon juice. Sprinkle oregano over lamb, and rosemary over both lamb and potatoes. Season with salt and pepper.

3 Cover tin with foil and roast for 3.5 hours. Remove foil and turn potatoes over in the pan juices.

4 Increase oven to 220°C/200°C. Roast uncovered for a further 30 mins or until lamb is golden. Transfer to a serving platter, cover loosely with foil and let rest for 10 mins.

5 Return potato and onion to oven and roast for a further 10-15 mins.

6 Toss beans in remaining lemon juice and a little extra oil. Add potato and onion to serving platter with lamb and serve with dressed beans.

MATT PRESTON “I love this because it’s easy to make and delicious. You can even play around WITH DIFFERENT FILLINGS to suit different tastes.”