On the heat. Mild

Ingredients

• 2.5 kg leg of lamb, bone in
• 8 cloves garlic, slivered
• 2 tbsp dried oregano · rosemary sprigs
• Juice of 3 lemons · 100 ml olive oil
• 1.5 kg potatoes, in wedges
• 2 onions, thickly sliced
• 400 ml stock or water
• 2 tsp salt · plenty of black pepper
• 1 tbsp mustard (optional, not Greek, very good)

Method

1. Stab the leg all over and push a garlic sliver into each slit. Rub with oil, lemon, oregano, salt and pepper. Two hours at room temperature.
2. Potatoes and onions into a large tray, tossed with oil, lemon, oregano and salt. Stock poured around them.
3. Lamb on a rack directly above them, or straight on top. 220 °C for 25 minutes.
4. Down to 170 °C. Roast a further 2½ hours, covering with foil if the lamb darkens too fast, and turning the potatoes twice in the juices.
5. The potatoes should be collapsing at the edges and browned in lamb fat and lemon. Add a splash more stock if the tray dries.
6. Rest the lamb 25 minutes. Carve, or pull it apart with two forks. Lemon over everything at the table.

Cook's note. The potatoes are the reason to make this. Cook them under the lamb, never separately. Two and a half hours in lamb fat, lemon and stock is not a side dish.

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