Ingredients

1 shoulder of lamb

Olive oil

2 lemons, sliced into thin wedges

Juice of 2 lemons

Grated zest of 1 lemon

6 to 8 fresh oregano sprigs (use rosemary or thyme if you don’t have oregano)

Salt

Freshly ground black pepper

3  or 4 potatoes, skin on, cut into wedges

Method

Salt the lamb shoulder on both sides and set aside (if not a very hot day) or leave in the fridge for a few hours. Oil a large oven pan generously with olive oil. Cut potatoes into wedges (no need to peel them) and toss them around in the olive oil to coat. Season with salt and then turn all wedges and salt again.

Cut lemons into wedges and place them among the potatoes. Squeeze the juice of 1 lemon over. Scatter oregano sprigs.

Season the lamb shoulder on both sides with pepper and place it on a rack above the potatoes. Squeeze the juice of a lemon over it and drizzle with olive oil.

Place in a 200℃ oven for 10 minutes, then turn the heat down to 170℃ and roast gently for about three hours, or more for well done. Keep an eye on the potatoes and remove them when you’re happy that they’re cooked the way you like them. They’ll need to be turned once during cooking. Keep them warm once removed. DM/TGIFood

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