1 large whole garlic, topped trimmed to expose garlic
6 pieces leg of lamb chops, bone in, 4 centimeter thick pieces
Preheat oven to 350 F.
In a large jar, add olive oil, lemon juice, garlic cloves, both oregano’s, salt and pepper. Close with lid and shake well until well mixed.
Place potatoes in a large roasting pan and top them with the diced tomatoes and bay leaves.
Add whole garlic on the centre and nestle the lamb.Add 1/2 cup of water in pan and pour dressing all over lamb and potatoes.
Cover pan with foil, ensuring it is on tightly to seal in the moisture when cooking. Bake in the oven for two and a half to three hours until lamb meat falls off the bone and tender. Check lamb after two hours to ensure it doesn’t require a little more water. Cover tightly and cook until tender.