The greek style lamb is slowly cooked in the oven for a little over three hours, which gives it plenty of time to get to know all the ingredients in the pan, soaking up all those flavours from the rosemary, the thyme, the oregano, the mustard, the garlic, the lemon, the extra virgin olive oil. In the end, it is forktender, falling off the bone and incredibly juicy inside with a gloriously crispy skin. The potatoes too are tender inside and crispy on the outside, and utterly scrumptious. Those juices are the best part so take your crusty bread and dunk away.

Ingredients
1.5 2 kg whole, bonein lamb shoulder
56 large potatoes, cut into thickish wedges
1 Tbs mild yellow mustard
6 whole garlic cloves, with skins
3 peeled garlic cloves, cut into four lengthwise
34 fresh rosemary springs
2 tsp dried oregano
2 tsp dried thyme
Salt
Freshly ground black pepper
Juice of 2 lemons, freshly squeezed
150 ml extra virgin olive oil
250300 ml water

Special equipment: roasting pan, large enough to hold the lamb and the potatoes

Make sure to cut the potatoes on the thick side so that they won't disintegrate as they will roast for almost three hours.
Don't rinse the lamb before cooking as it takes away some of its flavour.

Instructions

Preheat your oven to 180°C

Place the lamb in the roasting pan and using your hands, smear the whole lamb with the mustard. Then score its flesh on 89 different places (bottom and top of the shoulder), making small incisions that will fit the pieces of the garlic quarters. Squeeze each garlic clovequarter into each incision with your thumb and scatter the rest of the garlic cloves on the roasting pan together with the six whole garlic cloves.
Arrange the potato wedges around the lamb, in one layer. Sprinkle the lamb and the potatoes with salt, black pepper, dried oregano and thyme, and the rosemary sprigs to the pan.
Drizzle with the olive oil and the lemon juice over the lamb and potatoes.
Add the water on the bottom of the roasting pan and jiggle the pan around to mix all the liquids. You want to add so much water so that it comes up to 2/3 up the potatoes.
Place the pan on the low rack of the preheated oven and roast for 30 minutes. Then lower the heat to 150°C and roast for 1 hour. Finally, turn the heat up to 165°C and roast for 1 hour and 45 minutes until the lamb is forktender. Make sure to turn the potatoes (being careful not to break them up) halfway through the total baking time, and check from time to time to see whether the potatoes need more water. You certainly don't want them to dry out. Also, what's very important is that every 1 hour you baste the lamb, which essentially means that you take with large spoon juices from the pan and pour them over the lamb (do this 45 times each time you baste). This helps to keep it moist and adds more flavour to it.

Remove the pan from the oven, allow to stand 10 minutes and then serve. Enjoy!!


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