Slow-cooked Greek Easter lamb with lemons, olives & bay - Good Food Middle East

Ingredients

• 1 garlic bulb, separated into cloves, half peeled and sliced, half unpeeled
• 8-10 fresh bay leaves
• 3 lemons, cut into quarters lengthways
• 2½ kg leg of lamb
• 50ml Greek extra virgin olive oil, plus 4 tbsp for the potatoes
• 1 tsp ground cinnamon
• 1kg Cypriot potatoes, peeled and quartered lengthways (if you can’t find these, any large, waxy variety is fine – try Desirée)
• 140g Greek Kalkidis olives (or other large pitted green olives)
• 125ml red or dry white wine