date:Apr 02, 2014
small, sharp knife to cut small slits, about 2cm deep, over the surface of the lamb. Place a slice of garlic, rosemary and oregano in each slit.
2. Drizzle chicken stock and wine around the lamb and cover with foil. Cook in preheated oven for 1 hour. Remove from oven and spoon pan juices over the lamb. Arrange the onion, potato, lemon and olives around the lamb. Reduce heat to 150C. Cover and roast for a further 1 hour. Remove the foil and roast for a further 30 minutes or until lamb is golden