Greek Christmas Lamb Roast with Lemon, Garlic and Potatoes

• 1 medium Lamb leg bone-in
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 6 cloves Garlic
• 2 medium Lemon
• 2 tsp Dried oregano
• 2 sprigs Fresh rosemary
• 4 tbsp Extra virgin olive oil
• 200 ml Dry White Wine
• 900 g New potatoes

1. Heat the oven to 220°C (430°F). Pat the lamb dry, then season all over with the fine sea salt and black pepper.
2. Crush 4 garlic cloves and put them in a bowl with the juice of 1 lemon, the dried oregano, the leaves from 1 rosemary sprig and the extra virgin olive oil. Rub this mixture all over the lamb, working it into any natural seams.
3. Cut the remaining 2 garlic cloves into slivers. Use the tip of a knife to make small incisions all over the lamb and push the garlic slivers into the cuts.
4. Halve the remaining lemon and place it in the roasting pan with the remaining rosemary sprig. Set the lamb on top and pour the dry white wine into the pan around the lamb.
5. Roast for 20 minutes to start browning the surface. Reduce the oven to 170°C (340°F) and roast for a further 60 minutes, basting once with the pan juices.
6. Meanwhile, scrub the new potatoes and cut any larger ones in half so they cook evenly. After the lamb has had 80 minutes total roasting time, carefully add the potatoes to the pan and turn them in the juices.
7. Continue roasting for 45 to 55 minutes, turning the potatoes once, until the potatoes are tender and the lamb is deeply browned. For medium lamb, aim for 60°C (140°F) in the thickest part away from the bone, then rest; for well done, cook to 70°C (160°F).
8. Transfer the lamb to a board, loosely cover, and rest for 15 to 20 minutes. Spoon off excess surface fat from the pan if you like, then squeeze the roasted lemon halves into the pan juices and stir to combine.
9. Carve the lamb and serve with the potatoes. Spoon plenty of the lemony, herby pan juices over everything.

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