Lamb with potatoes in the oven

Ingredients:

4 pounds boned leg of lamb

4 pounds of roasting potatoes

juice of 1 lemon

1/3 cup of olive oil

1-2 tablespoons of fresh oregano (1-2 teaspoons of dried Greek oregano)

4-6 cloves of garlic, sliced in half or thirds

sea salt

freshly ground black pepper

1/2 cup of water

Method

Rinse the meat with cold water and pat dry. Mix a little salt and pepper in a small bowl. Make small cuts into the meat at various points. Coat the garlic in salt and pepper and insert into the cuts. Using your hands, coat the meat first with lemon juice, then olive oil. Season with salt and pepper and place in a roasting pan.

Peel and clean the potatoes and cut into rounds or slices, lengthwise. Salt and place around the lamb. Pour the remaining olive oil and lemon juice over the potatoes, and sprinkle with oregano. Pour 1/2 cup of water into the bottom of the pan (down the side so it doesn't coat the potatoes or meat).

Roast at 350F (175C) for 1 hour (about 25 minutes per pound for medium/medium-rare doneness), checking every so often to make sure there's still a little water in the bottom of the pan. If the meat starts getting too brown, cover with foil. Test for doneness.