Pre heat oven to 150°C. Heat a little oil in the cast iron pot. Sear the lamb on all sides until golden. Remove lamb from the pot and make a few small cuts in the lamb and stud with rosemary and garlic. Season well with salt and pepper.
Place vegetables in a mixing bowl and toss together with a little olive oil, salt and pepper. Place lamb back in the cast iron pot and surround with the vegetables and the white wine and bay leaves. Place in the oven and cook for 2 hours, then squeeze over the lemon juice. Place back in the oven and cook for another 2 hours until the lamb is tender and falls off the bone.
Sprinkle with freshly chopped oregano and parsley and serve hot…
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