Slow-roasted lamb with skordalia

Step 1

Preheat oven to 160°C/140°C fan-forced. Place lamb in a large roasting pan. Drizzle with oil and lemon juice. Sprinkle with garlic, oregano and thyme. Season with salt and pepper. Roast for 4 hours and 30 minutes to 5 hours or until meat is tender and falling off the bone.

Step 2

To make skordalia: Place potato in a saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 15 minutes or until tender. Drain. Set aside until cool enough to handle. Peel. Roughly chop.

Step 3

Using a large metal spoon, press potato through a fine sieve into a bowl. Stir in garlic, lemon juice and oil (see note). Drizzle with a little oil (optional).

Step 4

Remove lamb from oven. Cover loosely with foil. Rest for 10 minutes. Serve lamb with skordalia and thyme. Serve lamb with pan-fried lemon halves. Heat a non-stick frying pan over medium-high heat. Cook lemon halves, cut side-down, for 3 to 5 minutes or until browned. Set aside until cool enough to handle. Squeeze over lamb.