10 medium PnP potatoes, peeled and quartered lengthways
1 head PnP garlic
1 medium lemon, thinly sliced
1 cup PnP dry white wine
1 glug olive%20oil
1 dash salt and milled pepper
6 PnP garlic cloves
80 ml fresh oregano, chopped
45 ml coriander seeds, toasted
60 ml freshly squeezed lemon juice and grated peel of 1 lemon
1 deboned lamb shoulder, butterflied
1 handful PnP flat-leaf parsley, for serving
Preheat oven to 180ºC.
Toss potatoes, garlic and lemon in a pan with wine andplenty of olive oil. Season.
Roast for 45-60 minutes or until liquid has evaporated and potatoes have softened and browned.
Grind garlic, oreganum, coriander seeds, lemon juice and peel with a pestle and mortar and grind well.
Open lamb out and rub meat all over with spice mixture.
Allow to marinate for at least 2 hours.
Season meat and cook under a preheated grill, or over medium-hot coals for about 6-7 minutes a side or until well charred but still slightly pink in the middle. Allow to rest for 15 minutes covered in foil.
Slice meat, scatter with parsley and serve with potato wedges.
Another good idea
Slow roast lamb by adding 1 cup (250ml) beef stock and ½ bottle (375ml) white wine, cover with foil and roast at 160°C for 4 hours. Remove foil and brown at 180°C for 15 minutes before serving.