1 X 2-2.5 kilo leg of lamb, trimmed of any excess fat-at room temperature (take it out of the fridge at least one hour before roasting)
8 cloves garlic
salt and pepper for seasoning
2 tbsp dried Greek oregano
juice of 2 lemons
1/2 cup olive oil
10-12 baby potatoes
1 cup water
Preheat your oven to 180 deg C (fan forced).
Using a sharp knife, cut slits into the flesh of the lamb (top, bottom, sides) and insert the garlic cloves in them. Make sure they are fully inserted.
Season the whole leg well and massage the oregano into the flesh.
Pour the lemon juice and olive oil over the lamb, scatter the baby potatoes around it and pour in the water.
Place on the BOTTOM shelf of your oven and cook for 2 hours, ensuring you turn it over halfway. (you may need to add a little water here and there if you find it is becoming dry. When I'm roasting, I set my timer in half hour slots and check on it every time.)
The lamb should have a lovely caramelised brown colour. Remove from the oven and place it on a serving platter, covered in foil. Allow it to rest for half an hour before carving it up. Serve with potatoes and juices.