Slow roasted greek lamb

I grew up on a farm and we always had beef and lamb from the farm and my mother would make wonderful dishes with fresh ingredients from her garden. She was a wonderful cook and baker and taught me a lot about recipes and food. I love a roast dinner, it's a great meal to sit around the table with family. I also love Mediterranean flavours which are so fresh and light tasting so I have combined these flavours with lamb.

Ingredients

2 kgs	Lamb shoulder (Main)
4 cloves	Garlic cloves
3 medium	Lemons
1 cup	Fresh oregano
1 ½ cups	Chicken stock
½ cup	Dry white wine
2 medium	Red onions
10 small	Agria potatoes
1 cup	Kalamata olives, pitted
1 Tbsp	Extra virgin olive oil

Directions

1. Preheat the oven to 180 degrees
2. Make the herb past to rub on the lamb. Place the garlic, ½ cup oregano leaves, the zest of one lemon and a pinch of salt in a pestle and mortar and grind (or blend in a food processor). Place into a bowl and add lemon juice (from the grated lemon), a drizzle of olive oil and combine. Cut the remaiing two lemons into quarters, these will be placed in the roasting dish.
3. Place the lamb in a roasting dish. Season with salt and pepper, a drizzle of olive oil and rub in the herb paste. Place the olives, remaining oregano leaves and lemon quarters around the lamb and pour in the wine and stock. Cook for 1 hour.
4. Cut the red onions and potatoes into quarters.
5. After the lamb has cooked for one hour uncover and baste the lamb with the pan juices. Add the potatoes and onions. Place the foil back and cook for another hour at a reduced temperature of 150 degrees. After an hour remove the foil and cook for another 30 minutes.
6. The total cooking time is 2.5 hours. (you can cook for another 30 minutes if you prefer). After it has finished cooking remove the lamb from the oven and let it rest for approx. 15 minutes. Serve with the potatoes, onions and olives.