Greek-style lamb shoulder with lemon and olives recipe

Preheat oven to 200°C. Trim excess fat from lamb and rub generously with oil. Season well with salt and pepper.

Tear off a piece of baking paper large enough to wrap the lamb. Place in a roasting pan, line it with half the lemon slices and scatter over half the garlic cloves and olives. Top with lamb, skin-side up, cover with remaining lemon slices and dot with remaining garlic and olives. Wrap the lamb tightly in the paper, season with salt, then cover tightly with foil or a lid.

Bake for about 30 minutes, then reduce heat to 140°C and bake for a further 2½ hours or until the meat is falling off the bone.

Serve lamb warm with roasted garlic, olives and lemon slices, and roasted potatoes and carrot paste, and a green salad.

* Roasted carrot paste Preheat oven to 220°C. Toss 4 peeled, roughly chopped carrots with a little olive oil, a few fennel seeds and season with salt and pepper. Place on an oven tray and roast, turning occasionally, for 40 minutes or until tender. Transfer to a bowl and mash to a coarse paste, adding a little extra virgin olive oil to bring out the flavours. Serves 4 as a side dish.

Photography by Alan Benson. Styling by Charlotte Bell.