Lemon Roast Lamb

Preheat the oven to 180°C (350°F).

Peel the potatoes and cut them into large wedges, then place them in a deep baking dish.

Make a few small slits in the lamb and insert garlic cloves cut into 2-3 pieces into them.

In a separate bowl, mix the olive oil, juice of 3 lemons, oregano, salt, and freshly ground black pepper.

Marinate the lamb in this mixture for at least an hour or an hour and a half, though overnight works too.

Place the meat over the chunky potatoes, and add the bay leaf, thyme, and rosemary.

Cover the dish with foil and bake for about 2 hours.

Then remove the foil, gently toss the potatoes, add a splash of hot water if needed, and cook for another 30–45 minutes uncovered until the meat is fork-tender and the potatoes are golden brown.