Ingredients
Slow-roasted greek lamb
Method
Slow-roasted greek lamb
1.Preheat oven to 220°C/200°C fan-forced. Using sharp knife, pierce 12 cuts into lamb; press garlic and oregano into cuts.
2.Place lamb in large flameproof baking dish; pour wine, stock and juice over lamb. Roast, covered tightly, 30 minutes. Reduce oven temperature to 160°C/140°C fan-forced; roast lamb, covered tightly, brushing occasionally with pan juices, further 3 hours or until lamb is extremely tender.
3.Meanwhile, place potato, lemon and olives in separate large baking dish; drizzle with oil. When lamb has about 1 hour left to roast, place baking dish with potato mixture in oven; roast, uncovered, until browned and tender.
4.Transfer lamb to serving dish; cover to keep warm.
5.Heat 1 tablespoon of the reserved lamb juices in same flameproof baking dish; stir in flour. Cook, stirring, until mixture is well browned. Gradually stir in remaining lamb juices and the water; stir until gravy boils and thickens.
6.Slice lamb; serve with potato mixture and gravy.
