• 1.4-1.6kg bone-in shoulder of lamb
• 1 Tbsp olive oil
• 3 cloves garlic, crushed
• 1 Tbsp finely chopped fresh oregano
• 1 Tbsp dried oregano
• 2 tsp sea-salt flakes
• 1 lemon, thickly sliced into 3 rounds
• 1 red onion, sliced into wedges
• 5 small sprigs rosemary
• ½ cup white wine
• ¼ cup water
• 1 carrot, peeled, cut into chunks
• 500g baby chat potatoes, halved
• Extra sea-salt flakes, to season
• Freshly ground black pepper, to season
• Exrtra rosemary, to garnish
• Roast cauliflower
Note: Allow overnight marinating
Trim away excess fat from skin of lamb. Put oil, garlic, fresh and dried oregano and salt in a large zip-lock bag. Add lamb and massage flavours into meat. Refrigerate for 1 hour or ideally overnight.
Preheat oven to 150°C. Put lemon and onion in the base of a large roasting pan and sit lamb on top. Make 5 incisions in lamb, about 1cm deep. Insert 1 sprig of rosemary into each incision. Pour wine and water into pan and cover tightly with foil. Roast for 2½ hours. Remove foil and arrange carrot and potato in pan. Re-cover tightly with foil and cook for a further 1 hour. Remove foil and spoon pan juices over lamb. Increase heat to 250°C and cook for a final 10 minutes to brown top.
Spoon pan juices over lamb and season. Garnish with rosemary.
Pan-fry sliced cauliflower florets and sliced red onion in olive oil until browned. Season. Toss with chopped flat-leaf parsley, finely grated parmesan and toasted pine nuts. Serve with lamb.