Lamb Kleftiko (Slow-Roasted Lamb with Garlic, Lemon and Potatoes)

• 1 medium Lamb leg bone-in
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 8 cloves Garlic
• 2 Lemon
• 10 sprigs Fresh oregano
• 5 tbsp Extra virgin olive oil
• 200 ml Dry White Wine
• 900 g Mixed baby potatoes

1. Heat the oven to 160°C (320°F). Pat the lamb dry, then season all over with the fine sea salt and black pepper.
2. Peel and lightly crush the garlic cloves. Use the tip of a knife to make small slits all over the lamb and push the garlic into the slits.
3. Finely grate the zest of 1 lemon, then squeeze the juice from both lemons. Strip the leaves from half the oregano sprigs and chop them, then mix with the lemon zest, half the lemon juice and 3 tbsp of the olive oil.
4. Rub the lemon and oregano mixture all over the lamb. Put the lamb into a roasting pan, scatter over the remaining oregano sprigs, then pour in the dry white wine and the remaining lemon juice.
5. Halve any larger mixed baby potatoes so they cook evenly, then add them to the pan around the lamb. Drizzle the potatoes with the remaining 2 tbsp olive oil and turn them in the pan juices.
6. Cover the roasting pan tightly with foil. Roast for 3 hours, turning the potatoes once halfway through, until the lamb is very tender and the potatoes are soft.
7. Remove the foil and increase the oven to 220°C (430°F). Roast uncovered for 20 minutes until the lamb and potatoes deepen in colour and the pan juices look slightly reduced.
8. Rest the lamb in the pan, loosely covered with foil, for 15 minutes. Carve or pull the lamb from the bone and serve with the potatoes and roasting juices.

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