Ingredients:
1 leg of lamb (about 2 kg; 4 lb)
100 ml (1/2 cup) oil
50 ml (1/4 cup) lemon juice
salt and pepper to taste
1 tsp rosemary
1 tsp oregano
3 garlic cloves, minced
2 kg (4 lb) early potatoes
1 tsp paprika
1 Tbs oil

Preparation:

1. Clean and wash leg of lamb. Debone it. Pound meat to an even thickness.
2. In a small bowl mix lemon juice, salt, pepper, rosemary, oregano and garlic. Rub mixture over surface of lamb. Roll up and tie meat securely.
3. Heat oil in a roasting pan. Quickly brown the meat on a stovetop. Put it in 200 C (392 F) preheated oven. Roast for about 2 hours. Baste the meat often with with pan fluids. Add warm water if neccesary.
4. Season potatoes with salt, paprika and oil. Transfer potatoes to roasting pan with lamb and bake until done.

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