Served with a traditional garlic and potato dip, this slow-cooking Greek lamb roast is a flavour explosion. Switch up your usual Sunday roast and try out this easy but delicious dish.
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Place 5 oregano sprigs in a large greased roasting pan. Place lamb on top. Finely chop remaining oregano and combine with sea salt flakes and oil. Rub oil mixture all over lamb. Roast for 1 1/2 hours. Add garlic bulbs and lemon to the pan. Roast for a further 1 hour or until cooked to your liking, adding tomatoes in the last 10 mins of cooking. Cover loosely with foil. Set aside for 20 mins to rest.