Greek lamb and garlic lemon potatoes

LOCATION: Fleurieu Peninsula, South Australia

Ingredients

• 2.5 kg lamb leg
• 1.5 kg potatoes, peeled, halved or quartered
• 2 brown onions, quartered
• 2 garlic bulbs, tops trimmed
• ½ cup (125ml) chicken stock
• 2 tbsp extra virgin olive oil
• Juice of 1 lemon
• 1 tsp dried Greek oregano leaves
• 10 sprigs fresh thyme
• Sea salt flakes and freshly ground black pepper

Instructions

1. Preheat the oven to 120°C (100°C fan-forced). Score the fat on top of the lamb in a diagonal pattern.
2. Place the potatoes and onion in the base of a large roasting pan. Add the garlic bulbs cut-side up. Pour over the stock. Place the lamb on top. Drizzle the lamb with oil and half the lemon juice. Sprinkle with the oregano. Place the thyme sprigs into the scored cuts on the lamb. Season with salt and pepper.
3. Cover the top of the dish with foil to enclose. Bake for 3 ½ hours. Uncover and turn the potatoes over in the pan juices.
4. Increase the oven temperature to 220°C (200°C fan-forced). Roast, uncovered, for a further 30 minutes or until the lamb is golden. Transfer the lamb and garlic to a serving platter and cover loosely with foil to rest. Gently tilt the pan and pour as much liquid as possible into a fat strainer without all the potatoes falling out.
5. Pour the cooking liquid without the fat back into the pan over the potatoes. Drizzle with the remaining lemon juice. Roast, turning halfway through, for a further 30-40 minutes or until golden and sticky. Add the potato and onion to the serving platter with the lamb.