We had friends over for dinner the other day and I decided to make this Greek lamb recipe. The recipe was given to us by a friend and is one of the nicest ways to cook lamb I have found so far. It involves slow cooking the lamb surrounded by the vegetables and covered in foil for several hours. The lamb just falls off the bones and the vegetables have the flavour of oregano and cinnamon. I cooked this for nearly 5 hours rather than the 2 and half suggested in the recipe.
You can find the recipe in full here if you want to try it. But to summarise I put the lamb in a large roasting tray. Put the peeled potatoes, onions and carrots around it. Poured a cup of olive oil, a cup of water and the juice of one lemon over the top. Seasoned it with salt, pepper and cinnamon. Added three good sprigs of oregano from the garden and left it to cook for about three hours on 170 before turning it down to 150 for the remaining two hours of cooking time.