Roast leg of lamb with potatoes (Arni psito me patates)

This traditional roast lamb is accompanied by crunchy roast potato wedges.

• 2kg easy-carve leg of lamb, tied with butchers string
• 4 cloves garlic, sliced
• Finely grated rind and juice of 1 lemon
• 100ml olive oil
• 2 tablespoons coarsely chopped rosemary
• 2 tablespoons coarsely chopped oregano
• 2 teaspoons dried oregano
• 3 teaspoons sweet paprika
• 4 (750g) desiree potatoes, cut into wedges
• 100g feta, crumbled

1. Step 1

   Preheat oven to 180°C. Using a small knife, cut 1cm slits all over lamb. Stuff each incision with a slice of garlic. Combine lemon juice, 1/4 cup oil, rosemary, fresh and dried oregano, 2 teaspoons paprika, 1 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper in a small bowl. Place lamb in a roasting pan, pour mixture over then turn lamb to coat evenly. Cover lamb with foil and roast for 1 hour.

2. Step 2

   Meanwhile, place potatoes in a large saucepan of cold water. Bring to the boil then cook over high heat for 4 minutes. Drain. Return potatoes to pan with remaining oil, paprika, lemon rind and 2 teaspoons sea salt. Toss to combine. Set aside.

3. Step 3

   Remove foil from lamb. Add potatoes to pan. Stir to coat in cooking juices then return to oven and cook, uncovered, for a further hour, turning potatoes occasionally. Remove pan from oven and cover loosely with foil. Stand for 15 minutes.

4. Step 4

   Place potatoes on a platter. Thinly slice lamb and place on top. Sprinkle feta over lamb and spoon pan juices over. Serve.