From my father's kitchen

Winter can only mean one thing – Greek roast lamb with lemon potatoes. This was my father’s speciality. He always roasted a huge leg of lamb so there were leftovers. The sliced cold meat was used for thick, door stopper sandwiches on vienna bread with tomato, olives and feta. We took these to school for lunch much to the amusement of the Anglo kids. How I longed for neat white Tip Top bread jam sandwiches instead of my brick-like lamb lunch. Now the tables are turned and the Anglo kids are lining up for the Mediterranean sandwiches!

2kg leg of lamb (bone in)
8 cloves garlic
salt and pepper for seasoning
3 tbsp dried Greek oregano
juice of 2 lemons
1/2 cup olive oil
6 potatoes, cut into chunks
1 cup water

Preheat your oven to 180 deg C (fan forced). Using a sharp knife, cut slits into the flesh of the lamb and insert the garlic cloves in them. Make sure they are fully inserted. Season the whole leg and massage the oregano into the flesh.  Pour the lemon juice and olive oil over the lamb, scatter the potatoes around it and pour in the water. Place in the oven and cook for 2 to 2.5 hours. (You may need to add extra water if it’s becoming dry). Remove from the oven when done and rest before carving. Serve with potatoes.