Roasted Lamb with Potatoes

Ingredients

 * 1 x 3 kilo leg of young spring lamb
 * 2 to 3 cloves garlic, thinly sliced
 * salt and pepper to taste
 * 1½ tablespoons dried oregano
 * 4 tablespoons olive oil
 * 6 tablespoons fresh lemon juice
 * 20 small potatoes, peeled
 * 2 tablespoons tomato paste, diluted in ¼ cup water
 * 2 cups hot water

Directions

 * 1) Preheat oven to 230°C.
 * 2) Wash leg of lamb.
 * 3) Slit with a sharp knife in various places on both sides of lamb.
 * 4) Insert garlic slices in slits.
 * 5) Season with salt, pepper, add ½ tablespoon oregano, and brush with olive oil.
 * 6) Pour lemon juice over lamb and place in roasting pan, fat side up.
 * 7) Roast for about ½ hour.
 * 8) While lamb is browning, combine salt, tomato paste, and water and pour over potatoes.
 * 9) Add to roasting pan; sprinkle with remaining oregano.
 * 10) Lower oven temperature to 180°C.
 * 11) Roast for 1½ hours, turning and basting the potatoes occasionally.
 * 12) Remove to a hot serving platter; slice and serve meat surrounded by potatoes.