Slow roasted oregano lamb and potatoes
Here's a different take on an old family favourite. The slow cooking makes the lamb incredibly tender and the flavour is a novel twist
- Preheat oven to 200°C (400°F). Place the garlic, anchovy and oregano in a mortar and pound with a pestle until smooth. Add the sugar and vinegar and mix to combine.
- Place in a large bowl with the lamb and toss to coat. Place the potato, garlic bulbs and bay leaves on 2 large sheets of aluminium foil lined with 2 large sheets of non-stick baking paper.
- Place in a large roasting tray. Top with the lamb and wine, drizzle with the oil and sprinkle with salt and pepper. Fold the paper and foil to enclose tightly. Cook for 3 hours or until lamb is tender.
- Open the paper and foil and cook for a further 15 minutes or until golden brown and caramelised. Serves 4-6.