Arni Kleftiko (Slow-Roasted Lamb with Potatoes and Lemon)

• 4 tbsp Extra virgin olive oil
• 1.2 kg Lamb shoulder, bone-in
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tsp Dried oregano
• 6 cloves Garlic
• 2 medium Lemon
• 1 kg Russet potato
• 200 ml Dry White Wine

1. Heat the oven to 160°C (320°F). Put the olive oil in a large roasting pan.
2. Pat the lamb dry, then season all over with the salt, pepper and oregano. Peel the garlic cloves and lightly crush them with the side of a knife.
3. Halve the lemons and squeeze the juice over the lamb, then tuck the squeezed lemon halves and the garlic around it in the pan. Turn the lamb to coat in the oil and juices.
4. Peel the potatoes and cut into chunky wedges, then add them to the pan and turn to coat. Pour in the wine around the lamb (not directly over the seasoning).
5. Cover the pan tightly with foil and roast for 3 hours, turning the potatoes once halfway through, until the lamb is very tender and the potatoes are soft. If the pan looks dry at any point, add a small splash of water and reseal the foil.
6. Remove the foil and increase the oven to 220°C (430°F). Roast uncovered for 15 to 20 minutes until the potatoes are lightly golden and the top of the lamb has taken on some colour.
7. Rest for 10 minutes, then spoon the pan juices over the lamb and potatoes. Serve straight from the roasting pan, making sure everyone gets plenty of lemony juices and garlic.

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