One pot Greek lamb, honey and potato stew

Method

1. 1
   Preheat the oven to 180°C. Place the lemon, garlic, bay leaves, oregano and the lamb in a large, shallow sided heavy-based pan. Season with salt and pepper and toss to coat.
2. 2
   Add the stock and honey and layer the tomatoes and potatoes on top. Drizzle over the oil and season again with salt and pepper.
3. 3
   Cover with a tight-fitting lid and bake for 2-2 ½ hours until the meat is very tender. Remove the lid and scatter over the olives. Increase heat to 200°C and cook uncovered for a further 20-25 minutes or until the potatoes are golden brown. Serve with yoghurt if using.