Ingredients

• 2kg x Lamb Shoulder - have your butcher cut into 4 lamb chunks with the bone included

• Olive oil

• 6 x Large whole garlic cloves, peeled

• 2 x Tablespoons tomato paste

• 4 - 5 x Large waxy potatoes, cut into 5cm chunks

• 2 x Tablespoons dried Mediterranean Oregano

• 1 x Teaspoon dried Rosemary leaves

• 1 x Teaspoon dried Cumin seeds - ground

• 150m/l Water

• 4 x Dried bay leaves

• Juice of two large best quality lemons

• 2 x Teaspoons Lemon Zest

• Black Pepper to taste (the more the better for this dish)

Preparation

Firstly carefully brown the lamb on all sides then place the lamb, potatoes and garlic neatly into the pan, add a little olive oil then lightly rub with the tomato paste, black pepper, oregano, cumin and rosemary.

Now add the lemon juice, 150m/l water and salt, if preferred. Toss with your hands to mix well then place everything firmly together in the pan, then drizzle with a little more olive oil and make sure the pot is well sealed. Covering the top with foil before placing the lid works well.

Bake at around 180c for at least three hours. The lamb must be falling of the bone. After, say , 2 hours check and add a little more water if the lamb is drying out.

Before serving sprinkle with the lemon zest.

Important: The Mediterranean Oregano is important for this dish. The Mexican oregano is to strong.

Comments: To Buy the herbs and spices for this dish go to: SPICES