Recipe: Fragrant Leg of Lamb with Oregano and Potatoes

Fragrant Leg of Lamb with Oregano and Potatoes
Source: New York Cookbook by Molly O'Neill
Servings: 6

4 lbs. potatoes
4 lbs. boneless leg of lamb
4 to 6 cloves garlic, cut into slivers
salt and fresh ground pepper to taste
2 tbsp fresh oregano
2 tbsp olive oil
juice of 2 lemons

Preheat oven to 300

Cut potatoes into cubes and set aside in bowl of cold water.

Cut small slits in the lamb and slip in garlic slices. Rub the lamb with salt and pepper, 1 tbsp of oregano and the olive oil. Place lamb in roasting pan. Roast for 45 minutes.

Remove potatoes from cold water. Sprinkle them with salt, remaining oregano and the lemon juice. Place potatoes around the lamb in the roasting pan.

Roast for a further 45 minutes, turning the potatoes occasionally and adding water from time to time (if necessary) to ensure that the pan is never dry.

Using an instant-read thermometer, check doneness of the lamb: medium rare: 145 degrees Fahrenheit well-done: 165 degrees Fahrenheit. Remove from oven and let rest for 10 minutes. Slice and serve with potatoes.