Slow Roasted Lamb with Oregano Potatoes

Preheat oven to 180C or 160C fan-forced.

Combine garlic, lemon juice and a large pinch of salt in a small bowl. Rub over the lamb. Place onion, celery and bay leaf on the base of a heavy based oven dish. Place lamb on top. Sprinkle with oregano and drizzle with oil. Cook for 40 minutes.

Reduce heat to 140C or 120C fan-forced. Pour in chicken stock and cover lamb tightly with alfoil. Cook for a further 4 hours or until the meat is falling from the bone. Rest, covered 20 minutes. The nature of this dish makes it difficult to carve the lamb. Serve in big chunks with oregano potatoes and spinach.

Alternatively, you can brown the lamb in the baking dish over a high heat before transferring to the baking dish with the stock and vegetables. Bake at 140C or 120C fan-forced for 4½ hours.

For the potatoes:

Place potatoes into a pot of cold water. Bring to the boil and simmer for 20 minutes or until tender; drain well. On a chopping board, gently press each potato with a fork to flatten them slightly. Place olive oil, lemon juice, garlic, oregano and thyme in a bowl. Add potatoes and toss to combine. Season with salt. Tip into a baking dish and bake with the lamb for the last 1½ hours of the lamb cooking time. If potatoes need further browning once the lamb has been removed from the oven; increase temperature to 200C or 180C fan-forced and cook potatoes until brown, while the lamb rests.

For the spinach:

Heat oil in large frying pan. Add garlic, saut until fragrant about 20 seconds. Add rinsed, but un-dried spinach. Toss over high heat until wilted. Stir through sugar if desired and salt and pepper to taste. Serve with lamb and potatoes.