A lamb shoulder lavished with lemon and roasted over potato wedges makes for a fine shoulder season recipe. It still holds the comfort of the shrinking winter while its fresh herbs and the zing of lemon point to the warming sun.
6 to 8 fresh oregano sprigs Salt the lamb shoulder on both sides and set aside or leave in the fridge for a few hours. Oil a large oven pan generously with olive oil. Cut potatoes into wedges and toss them around in the olive oil to coat. Season with salt and then turn all wedges and salt again.
Cut lemons into wedges and place them among the potatoes. Squeeze the juice of 1 lemon over. Scatter oregano sprigs. Season the lamb shoulder on both sides with pepper and place it on a rack above the potatoes. Squeeze the juice of a lemon over it and drizzle with olive oil. Place in a 200℃ oven for 10 minutes, then turn the heat down to 170℃ and roast gently for about three hours, or more for well done. Keep an eye on the potatoes and remove them when you’re happy that they’re cooked the way you like them. They’ll need to be turned once during cooking. Keep them warm once removed.
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