Slow Roasted Mirrool Creek Lamb with Oregano Potatoes

Ingredients for lamb
1.3kg Mirrool Creek Lamb shoulder
2 cloves of garlic
Juice of one lemon
1 tablespoon of dried Greek oregano
2 medium onions cut into quarters
2 celery sticks cut into 4cm lengths
2 bay leaves
2 tablespoons of olive oil
1 cup of chicken stock
1 tin of crushed tomatoes

Ingredients for potatoes
1kg of potatoes, peeled and halved
2 tablespoons of olive oil
2 cloves of garlic crushed
1 tablespoon chopped fresh oregano

Preheat oven to 180ºc

For the lamb
Using a knife make incisions over the lamb and insert garlic slices. Season well and squeeze over lemon juice. Sprinkle with oregano.

Place onion quarters, celery and bay leaves on the base of a heavy-based roasting pan. Place the lamb on top and drizzle with oil. Cook for one hour. Check to make sure that juices are not burning. Pour off any excess oil.

Reduce heat to 140ºc. pour in the chicken stock and cover the roasting dish tightly with foil. Cook for a further two hours. Pour in the crushed tomatoes and cook for a further one-hour until the meat is falling off the bone. Serve the meat in chunks with the tomato sauce and oregano potatoes.

Note: you may add balsamic vinegar or brown sugar with the tomatoes.

For the potatoes
Place the potatoes in a pot of cold water. Bring to the boil and then simmer until cooked. Drain well. Heat the olive oil in a large heavy-based pan. Throw in the potatoes along with garlic and oregano. Mash potatoes as soon as you fry them. Cook until golden. Season well

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