To make the marinade, pip the olives and bruise together with mint and oregano. Mix with olive oil and season with sea salt and black pepper.
Place the lamb on a bed of thinly sliced onions and spoon marinade on top. Scatter over garlic cloves and grated lemon zest. Marinate lamb for a couple of hours or overnight.
Preheat oven to 150°C. Add carrots, wine and lemon wedges to the lamb. Cover the lamb with a lid of parchment paper, tucking the edges of the paper in around the sides. Place in the oven for 2 1⁄2 hours, basting occasionally, or until the meat is soft and just about falls off the bone. Remove parchment paper, turn on the grill and cook uncovered for 15 minutes.
Serve with buttered baby potatoes and a simple Greek salad.
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