Kleftiko, garlic studded lamb with lemon

INGREDIENTS: (Serves 4)

1 lamb shoulder, about 2kg (or 4 small lamb shanks)
Olive oil
1 tsp cinnamon
1/2 tsp dried oregano
1/2 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
1 large bulb of garlic
2 lemons
1 kg waxy potatoes
2 large Spanish onions
1 red pepper
3 bay leaves
6 ripe tomatoes sliced
1 tbsp tomato purée

METHOD:

Make slits in the lamb with a sharp knife. Slide slivers of garlic inside them
Rub some olive oil all over the meat
In a large pan, brown the meat on a medium heat before placing it inside a large oven dish.
Rub 2 tbsp. of herbs all over the meat and season.
Cover with a lid or tin foil.
Place in a hot oven (220°c) and bake for 1/2 hour.
In the meantime, soften the sliced onion and the rest of the garlic on gentle heat.
Cut the potatoes into thick slices.
Place the onions, potatoes, sliced pepper and the rest of the ingredients around the meat.
Add 1 litre of boiling water and season.
Turn the heat down to 190°c and bake cover for 1 1/2 hour or until tender.
Uncover.
Squeeze the juice of one lemon over the meat and scatter a few slices of lemon over the potatoes.Turn the heat back up and roast until golden brown.