Instructions

1. Remove the lamb from the fridge at least one hour before cooking.
2. Peel 3 garlic cloves and slice each into 4 slivers. Cut 2 rosemary sprig into 3cm pieces.
3. Make small incisions into the lamb with a sharp knife, then push into each of them one slice of garlic and piece of rosemary. Let the lamb rest.
4. Preheat the oven to 180ºC.
5. Cut one onion and one lemon into 2cm thick rounds. Put these in the middle of a large roasting dish, then put the bay leaves on them, then the lamb on top.
6. Cut the potatoes into wedges, then arrange these around the lamb together with the unpeeled garlic cloves. Brush the lamb and potatoes with olive oil. Season with salt and pepper.
7. Scatter some oregano over the lamb.
8. Scatter the remaining oregano and rosemary leaves over the potatoes, then toss well.
9. Roast in the middle of the oven for 20 minutes.
10. Take the tray out and turn over the lamb. Toss the potatoes. Roast for another 15 minutes.
11. Turn back the lamb. Add the baby carrots and the other onion, cut into wedges (unpeeled).
12. Cover the dish with foil and roast for an hour.
13. Meanwhile, cut the courgette into chunks, the bell peppers into halves or 4 pieces.
14. Take the tray out and remove the foil.
15. Toss the potatoes, and tuck the peppers and courgette between the potatoes. Brush them with olive oil.
16. Return to the oven and roast for a further20 mins.
17. Take the tray out one more time, toss the vegetables again, baste the lamb and add the tomatoes and black olives. Roast for another 15-20 minutes.
18. Remove the tray from the oven and transfer the lamb to a plate. Cover and rest for 15 minutes.
19. Put the veggies back in the oven to keep warm (turn it off though).
20. Slice the lamb and serve it with the roasted vegetables and jus, scattered with parsley and mint. Crumble the feta over the veggies (if used) and squeeze some lemon juice over it.