Instructions

1. Make a few incisions into the flesh of the lamb. Mix the ingredients for the lamb, then rub the meat with this. Slice two garlic cloves and push them into the slits. Put the lamb in the fridge to marinate (minimum 2 hours - overnight if possible).
2. Take the meat out of the fridge 30 minutes before cooking.
3. Preheat the oven to 160C.
4. Cut the vegetable into bite-sized chunks, the onions into wedges, then smash the garlic cloves.
5. Scatter these in a large casserole dish or tray. Season with salt & pepper and scatter the oregano on top.
6. Put the lamb on top and season with salt and pepper.
7. Add the bay leaf and pour over the lemon juice. Put the lemon next to the lamb.
8. Pour over the water and wine, then cover the dish either with a lid or foil.
9. Put the dish in the middle of the oven and roast for 2½ - 3 hours, until the meat is falling off the bone.
10. Serve the lamb in chunks with the veggies and cooking jus. You can garnish it with mint leaves and/or feta cheese if liked.