Roasted Lamb with Potatoes

Ingredients

 * 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 olive oil
 * 6 tablespoons fresh lemon juice
 * 20 small potatoes, peeled
 * 2 tablespoons tomato paste, diluted in 1/4 cup water
 * 2 cups hot water

Directions

 * 1) Preheat oven to 230 degrees.
 * 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 occasionally. Remove to a hot serving platter; slice and serve meat surrounded by potatoes.