Method

• 1.
  Preheat oven to 160°C/140°C fan-forced.
• 2.
  For the lamb shoulder, place the shoulder flat and upside down on a chopping board. Trim any excess fat and sinew.
• 3.
  In a small mixing bowl, place the chopped oregano and rosemary with the onion and garlic powder. Using a sharp knife, remove the flesh and pith from the preserved lemon and discard, then finely chop the rind and place into the bowl. Add the oil and 3 tsp salt flakes and 1 tsp freshly ground black black pepper and mix. Rub the herb marinade into the lamb shoulder, until well covered and all the marinade is used.
• 4.
  Cut 6 pieces of kitchen string that will be long enough to wrap around lamb, with enough string remaining to tie a knot. Place lamb with the short side facing you. Roll up tightly to the end and place seam-side down. Tie string every 1cm-1.5cm to secure roll. Season roll with salt flakes and freshly ground black pepper.
• 5.
  Heat 2 tbs oil in a large frypan over high heat. Sear lamb on all sides until golden brown, then remove from pan and set aside.
• 6.
  Place the halved kipfler potatoes, cut-side down, in a baking dish. Add the garlic cloves and oregano, and season with salt flakes and freshly ground black pepper. Place the lamb on top of the potatoes, pour over the stock, cover the roast with foil and cook for 1 hour 30 minutes. Remove the foil, add the lemon quarters, turn the oven up to 220°C/200°C fan-forced and cook for a further 45 minutes, or until the lamb is caramelised and tender and the potatoes have absorbed most of the stock and are crisp and tender. Remove from the oven and allow lamb to rest.
• 7.
  To make the gremolata, place all ingredients in a blender and whiz until almost smooth. Season to taste with salt flakes and freshly ground black pepper and a little more lemon juice, if needed.
• 8.
  To serve, remove the string from the lamb shoulder and slice into portions. Place lamb on serving plates, squeeze the roasted lemons over the potatoes and place the potatoes onto plates, then finish with the gremolata.