Slow-cooked Greek lamb with roast potatoes

Method

(This gluten-free recipe is best started in the morning as the lamb takes six hours to cook. Serves 6)

Take the lamb shoulder (we use Amelia Park lamb) out the fridge and, if you have time, bring it to room temperature. Season well with salt and pepper.

Cut the potatoes and onions into large chunks and place in a large baking tray with a roasting rack in the bottom (the rack will prevent the potatoes from getting too soggy).

Preheat the oven to 160C. Make small cuts over the top of the lamb that are big enough for a garlic clove to be inserted. You want the cuts 2-3cm apart, giving you a total of about 16 cuts.

Remove the skins from the garlic and place one in each cut. You can also add sprigs of rosemary. Finely chop the remaining rosemary and the oregano and rub over the top of the lamb.

Nestle the lamb in between the potatoes on top of the roasting rack. Cut the lemon in half and squeeze the juice over the lamb. Drizzle over the olive oil (such as Talbot Grove). Place the lemon halves in the tray.

Pour the stock and wine (we suggest a dry white from Drakesbrook Wines) into the bottom of the baking tray, cover the whole tray in a layer of baking paper and then seal with aluminium foil.

Place in the oven and roast slowly for five hours. Remove the baking tray and put the potatoes onto a separate lined oven tray. Sprinkle with sea salt and drizzle with olive oil.

Reseal the lamb and return to the oven, along with the potatoes. Roast everything for another hour, until the meat is falling apart and the potatoes are a rich brown outside.

Remove both trays from the oven. Place the potatoes in a serving bowl and leave the lamb to rest for 10 minutes while you make the salad.

To prepare the Greek salad, dice the cucumber, tomatoes and onion into large chunks, about 1.5cm wide. Mix together in a bowl along with the olives.

When ready to serve, drizzle with olive oil and balsamic, add a small handful of fresh oregano leaves and mix well. Place the salad in a serving dish with a slab of feta from Borrello Cheese on top, along with another drizzle of olive oil.

To bring the dish together, place the lamb on a serving tray, ready to pull apart.

Remove the lemon pieces and pour all the juices and onions from the tray into a small saucepan and bring to a low boil. Blend with a stick blender to make a thick gravy. Pour into a gravy bowl.