Ingredients
1
leg of lamb (about 2 kg; 4 lb)
50
ml (1/4 cup) lemon juice
2
kg (4 lb) early potatoes
Directions
1.
Clean and wash leg of lamb. Debone it. Pound meat to an even thickness.
2.
In a small bowl mix lemon juice, salt, pepper, rosemary, oregano and garlic. Rub mixture over surface of lamb. Roll up and tie meat securely.
3.
Heat oil in a roasting pan. Quickly brown the meat on a stove top.
4.
Put it in 200 C (392 F) preheated oven. Roast for about 2 hours. Baste the meat often with with pan fluids.
5.
Add warm water if necessary.
6.
Season potatoes with salt, paprika and oil.
7.
Transfer potatoes to roasting pan with lamb and bake until done.
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