Macedonian Roasted Lamb with Potatoes

Ingredients:

One 3 kilo leg of young spring lamb

2 to 3 cloves garlic, thinly sliced

Salt and pepper to taste

1 1/2 tablespoons dried oregano

4 tablespoons olive oil

6 tablespoons fresh lemon juice

20 small potatoes, peeled

2 tablespoons tomato paste, diluted in 1/4 cup water

2 cups hot water

Cooking Instructions:

Preheat oven to 230 degrees. Wash leg of lamb. Slit with a sharp knife in various places on both sides of lamb. Insert garlic slices in slits. Season with salt, pepper, add 1/2 tablespoon oregano, and brush with olive oil. Pour lemon juice over lamb and place in roasting pan, fat side up. Roast for about 1/2 hour. While lamb is browning, combine salt, tomato paste, and water and pour over potatoes. Add to roasting pan; sprinkle with remaining oregano. Lower oven temperature to 180C. Roast for 1 1/2 hours, turning and basting the potatoes occasionally. Remove to a hot serving platter; slice and serve meat surrounded by potatoes.

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