Greek Roast Lamb

The recipe

Instructions

1. 1
   Stab the lamb shoulder all over with a sharp knife. Push slivers of garlic and small sprigs of rosemary into each cut.
2. 2
   Cube the potatoes. Toss in a deep tray with olive oil, oregano, lemon juice, salt and the stock.
3. 3
   Sit the lamb on top. Cover tightly with foil.
4. 4
   Roast at 160°C for 2.5 hours. Remove the foil, increase to 220°C for the final 30 minutes to crisp the lamb and brown the potatoes.
5. 5
   Rest the lamb 20 minutes. Pull apart with two forks. Eat the potatoes with everything that's soaked in.

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