Slow-cooked lamb with Greek salad

1 Heat the oven to 200°C/fan 180°C/gas 6. Put the lamb leg in a large casserole dish, then add the onion, garlic, lemon zest and juice, oregano, tomato purée and 1/2 cup water. Season with black pepper. Cover with a crumpled baking paper sheet, then add a tight-fitting lid. Cook for 10 min, then reduce the heat to 160°C/fan 140°C/gas 3 and cook for a further 1 hr 50 min.

2 Take the dish from the oven, remove the lid and baking paper and skim off any fat that’s risen to the surface. Add the potatoes, cover again with the baking paper and lid, then cook for 1 hr or until the potatoes are tender and the lamb very tender.

3 Meanwhile, steam the green beans until just cooked. Combine all the Greek salad ingredients in a large bowl and toss lightly. Serve the lamb and potatoes with the beans and Greek salad.