1. If the lamb is frozen, thaw overnight in the refrigerator. 2. Bring the meat to room temperature before roasting. 3. If the lamb is fatty, trim the thick fat but leave a thin layer. 4. Rub 1 tablespoon of oil over the entire surface of the lamb, then sprinkle the whole surface with 2 teaspoons oregano and a generous grinding of pepper. 5. Slice 4 garlic cloves into 16 slivers. 6. Using the tip of a small knife, make 16 1/2"-deep slits in the lamb and insert the slivers of garlic into the slits. 7. Preheat the oven to 375 degrees F. 8. In a small measuring cup, whisk together the remaining tablespoon oil, remaining 2 teaspoons oregano, remaining 4 garlic cloves (finely minced), 1/2 teaspoon each salt and pepper, water and lemon juice. 9. Peel the potatoes and cut into 1" cubes (no larger or they won't cook thoroughly.). 10. While you are working, put the cubed potatoes immediately into cold water to prevent them from turning brown. 11. Drain the potatoes and place in a large covered roasting pan. 12. Toss with the lemon juice mixture. 13. Lightly sprinkle the entire surface of the lamb with salt, then set the lamb on the potatoes, rounded side down. 14. Roast the lamb uncovered for 30 minutes. 15. Then turn it over, cover, and continue to roast for another 1 to 1-1/2 hours. I like my lamb well done so I go for the longer time. 16. Stir the potatoes occasionally and if they stick to the pan, add a couple of tablespoons of water to loosen them. 17. Remove the lamb to a cutting board and let stand for 15 minutes before carving. 18. Keep the potatoes warm in the oven until ready to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
