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

Ingredients

• 3 cloves garlic
• 4 anchovy fillets
• ⅓ cup oregano leaves
• ¼ cup (45gms) brown sugar
• 2 tbsp sherry vinegar
• 2kg lamb leg, bone in
• 1kg Dutch Cream or other waxy potatoes, peeled and chopped
• 8 garlic cloves 
• 1 sprig bay leaves
• ½ cup (125ml) white wine
• 1 tbsp extra virgin olive oil
• Sea salt and cracked pepper

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1. 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. 
2. 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. 
3. 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. 
4. Open the paper and foil and cook for a further 15 minutes or until golden brown and caramelised. Serves 4-6.