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.