This is an easy one-dish meal. It's very humble in its ingredients and approach, however it eats just beautifully. It’s no wonder that Greek people have been pairing lamb with oregano, lemon and garlic, since day dot.

 

Step 1: Preparing Boned Lamb Shoulder

Take the boned-out lamb shoulder and place it in a suitable sized bowl. Rub the rest of the ingredients over the lamb and season with salt and pepper. Hold aside.

 

Step 2: Preparing the Vegetables

Place all the ingredients in a suitable sized roasting dish. Toss together and add a small amount of the oil that the artichokes were submerged in. Season liberally with salt and pepper.

 

Step 3: Cooking and Serving

Pre heat your oven to 180 degrees or crank your pizza oven up.

Place the lamb on top of the vegetables skin side up.  Cover the dish with tin foil, then place in the oven. Cook for an hour then remove the tin foil. Cook for another 10 to 15 minutes until the outside of the lamb is golden. Remove and rest the lamb.

Using a spatula, randomly flip the vegetables, then place in the oven for another 10 minutes to crisp up. Once the vegetables are crisp, drain off any excess oil, then squeeze over liberal amounts of lemon juice and toss over the chopped parsley.

Serve up the lamb on a platter with the roasted vegetables, or plate individually. Have a few lemon halves in a bowl to go alongside.

 

Photography by Kieran Scott