6 garlic cloves
1 bunch oregano
zest and juice 1 lemon
6 tbsp olive oil
1½ lbs new potatoes
14oz can chopped tomato
large handful pitted baby kalamata olives
Heat oven to 400F
Pound the garlic, half the oregano, lemon zest and a pinch of salt in a pestle and mortar, then add the lemon juice and a drizzle of olive oil.
Stab the lamb all over with a sharp knife, then push as much of the herb paste as you can into the holes.
Put the potatoes into a large roasting pan, then toss in the remaining olive oil and any remaining herb paste.
Nestle the lamb amongst the potatoes, roast for 20 mins, then reduce the temperature to 300F. Roast for 1 hr or until a thermometer reads 125F for medium-rare, adding another 15 mins if you prefer your lamb medium.
Baste the lamb once or twice with the juices and toss the potatoes.
When the lamb is done, remove from the pan and let it rest, tented for 10-15 minutes.
Throw the rest of the oregano in with the potatoes, remove from the pan and keep warm.
Place the roasting pan over a medium flame, add the canned tomatoes and olives to the pan juices, then simmer for a few minutes.
Serve the lamb with the potatoes and sauce and a simple salad.