Roasted Lamb with Potatoes
Preparation time: 2 hr and 20 min
One 3 kilo leg of young spring lamb
2 to 3 cloves garlic, thinly sliced
Salt and pepper to taste
1 1/2 tablespoons dried oregano
4 tablespoons of olive oil
6 tablespoons fresh lemon juice
20 small potatoes
2 tablespoons tomato paste
2 cups hot water
1.Preheat oven to 230 C.
2.Wash leg of lamb, slit with a sharp knife in various places on both sides of lamb. Insert garlic slices in slits. Season with salt, pepper, add 1/2 tablespoon oregano, and brush with olive oil. Pour lemon juice over lamb and place in roasting pan, fat side up. Roast for about 1/2 hour.
3.While lamb is browning, combine salt, tomato paste, and water and pour over potatoes. Add to roasting pan; sprinkle with remaining oregano. Lower oven temperature to 180 C. Roast for 1 1/2 hours, turning and basting the potatoes occasionaly. Remove to a hot serving platter; slice and serve meat surrounded by potatoes.