Slow Roasted Lamb Shoulder

• 3 1/2 lb lamb shoulder, trimmed
• 1 tbsp oil
• 2 tbsp fresh oregano leaves
• 1 tbsp white wine vinegar or verjus
• 2 1/4 lb baby red potatoes, cut into 1/3 inch slices
• 1 None medium onion, sliced
• 1/2 lb cherry tomatoes, halved
• 2 bulbs garlic, cloves separated, plus 3 cloves, minced

1. Preheat oven to 325u0b0F.
2. Rub lamb with 1 tsp oil. Season well. Sprinkle with oregano. Place in a roasting pan. Pour 1 cup water and vinegar around lamb. Cover tightly with foil and roast for 1 hour 30 mins.
3. Meanwhile, toss together remaining ingredients. Season well. Arrange around lamb, replace foil and cook for another 1 hour 30 mins.
4. To serve, transfer lamb to a platter, cover loosely with foil and let rest for 10 mins. Return vegetables to oven. Cut meat into chunks and serve with vegetables and garlic cloves.

lamb shoulder, oil, oregano, white wine vinegar, baby red potatoes, onion, cherry tomatoes, garlic

Taken from recipes-plus.com/api/v2.0/recipes/25284 (may not work)