This was a recipe found online and is now used by two generations of the family - Lamb is a favourite meal and this seems to stretch for a good Sunday lunch and even leftovers for a small pie or sandwiches for work - should be called elastic lamb really...
Preheat oven to 180°C, gas mark 4
Line a large roasting tin with 2 extra long sheets of foil, covering all the sides and base. Line the foil with greaseproof paper. Place the sliced onions in the roasting tin and top with 1 of the sliced garlic bulbs. Pour over the white wine
Mix the oil with seasoning and dried oregano then rub well into the lamb. Place the lamb on the onions. Cover over with greaseproof paper and foil, sealing the ends well. Place in the oven and cook for 3 hours. Open up the foil and greaseproof paper. Add the potatoes, stir into the juices, then add the sliced lemon and remaining garlic with a Knorr herb infusion pot. Stir once more until well coated. Re-cover tightly and return to the oven for another 2 hours.
Transfer the lamb to a large platter or board, cover and keep warm while the meat rests. Meanwhile, spoon the potatoes and lemon into a bowl then pour the lamb juices and onions into another small bowl.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.