Ingredients

Steps

• Preheat the oven to 170°C.
• Heat olive oil in a roasting tin, season the lamb, dredge in flour, and brown for 10 minutes.
• Add sliced onions and cook for 10 minutes until lamb and onions are browned.
• Add garlic, wine, stock, oregano, and jelly then bring to a simmer.
• Roast in the oven for 3 to 3.5 hours while basting periodically.
• Remove lamb to a board to rest and reduce the pan juices on the hob into a gravy.
• Slice the lamb and serve with mashed potatoes and the wine gravy.