I get the emails from Delia Smiths site and a recipe for lamb caught
my eye because it was so little work. I did it, leaving it to turn on
by itself this afternoon while I was out, came home and the place
smelled good and it was delicious, given you like lamb.

I subbed lamb stew meat because we don't see neck here, that is
chopped into the stew meat they sell.

Delia Smiths Greek Lamb Baked with Lemon and Garlic

Ingredients
800g neck of lamb fillet
2 medium lemons
4 cloves garlic, peeled
large handful fresh flat-leaf parsley


Method
Pre-heat the oven to gas mark 2, 150°C. 300F

All you do is trim any excess fat from the lamb and cut it into 2.5cm
thick rounds. Now tear off a sheet of foil large enough to wrap them
in and place in a roasting tin. Arrange the pieces of meat in the
centre of the foil. Next, slice 3 of the garlic cloves into slivers
and, using the tip of a sharp knife, make incisions in the lamb and
insert the pieces of garlic, distributing them as evenly as possible.
Now grate the zest from the lemons (reserving it for later), squeeze
the lemon juice and pour it over the lamb, adding some seasoning. Fold
up the foil to make a parcel, place it in the centre of the oven and
cook for 3 hours. Just before serving, chop the remaining clove of
garlic and the parsley in a mini-chopper and mix it with the lemon
zest.

Serve the lamb with the wonderful cooking juices spooned over and
sprinkled with the parsley mixture.

Note: this is great served with a Greek salad (cucumber chunks,
quartered tomatoes, black olives, red onion slices and crumbled feta
tossed with olive oil, lemon and garlic), and Oven-sautéed Potatoes
with Red Onion, Garlic and Rosemary.